Supervises, coordinates, and participates in activities of chefs, cooks and other kitchen personnel engaged in preparing and cooking foods in hotel and restaurant with a strong culinary creativity. This position will also assist the F&B Operations Manager and Executive Chef in strategic planning, development and implementation of the vision and planning as it relates to all aspects of the Resorts food and beverage operations
Assists Chef in menu planning, costing and physical inventories Seek approval from the Food and Beverage Manager on all purchase orders and obtain authorized signatures prior to placing orders Developed leadership and team management abilities Motivate and mentor culinary team Follow opening and closing procedure In-depth knowledge of food and beverage operations and trends Understanding of safety and sanitation operations Follow the daily cleaning schedule which is posted in the kitchen Be of neat and tidy appearance Communication and interpersonal skills Participate in and develop staff education through daily briefings, menu training and meetings Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Maintain and strictly abide by state sanitation/health regulations and hotel requirements HACCP Advanced knowledge of world cuisines, including sauces, knife skills, and cooking methods Delegate duties to the other kitchen staff Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed Gives instructions to cooking personnel in fine points of cooking and recipes Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions Ability to establish and maintain an effective working relationship with management, staff, and guests. Assumes responsibility for kitchen in absence of Executive Chef
169 days remaining
