Job Description

JOB DESCRIPTION: 

Assists in the overall management of kitchen. Oversees the production of 5 star quality food for all the restaurants in our Estate. Supervises staff and food preparation. Responsible for all aspects of quality control, team leadership, and guest satisfaction while on duty. Assist and help coordinate all menu planning and implementation. Performs a variety of administrative duties. Must be “in the know” about our Estate, occupancy levels, VIP’s, groups, banquets.

JOB FUNCTIONS:

1. Trains continuously and develops kitchen personnel.
2. Monitors work stations and assigns duties.
3. Prepares weekly staff schedule.
4. Assists in hiring, counseling and coaching staff.
5. Ensures safe food handling techniques are utilized by all staff engaged in food preparation, and that all staff are properly trained in safety and proper tool handling techniques for all equipment
6. Ensures that all kitchen equipment is in good working order and is properly maintained
7. Ensures adequate cost control by utilizing proper scheduling techniques, minimization of waste and proper allocation of food product. 
8. Assists with daily product orders.
9. Responsible for proper levels of mise en place according to business demands.
10. Supervises the preparation of all sauces, stocks for meat, fish, etc.
11. Supervises preparation of all food for Norma’s, room service, Lemonade Stand. Lounge and mister parker’s.
12. Ensures stations are cleaned, organized and product is stored properly through the shift and at the end of each shift.
13. Ensures all kitchen areas are cleaned, organized, safe and in perfect order.
14. Support Hotel Executive Chef in leading all outlets and team members
15. Assists with the weekly payroll.

QUALIFICATIONS: 

• 3+ years of senior culinary leadership experience as an Chef De Cuisine, Exec Sous, or Assistant Executive Chef
• Prior upscale dining and hotel experience

Salary Range is $80,000-$95,000.

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