POSITION PROFILE:

Charged with the duty of overseeing all the culinary operations for the food and beverage outlets. Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.

ESSENTIAL JOB FUNCTION:

• Administer culinary human resource objectives to recruit, select, orient, train, assign, schedule, mentor, coach, counsel, and discipline associates; communicate job expectations, job duties and job responsibilities; plan, monitor, appraise, and review job contributions; provide regular feedback to help manage conflict and improve team member performance, review compensation actions; enforce policies and procedures.
• Meet culinary financial objectives by forecasting requirements; prepare an annual budget; schedule expenditures; analyzing variances; initiate corrective actions.
• Plan menus; estimate food costs and culinary profits; adjust and revise menus. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of kitchen equipment to protect the assets, to secure revenues and comply with legal regulations and ensure quality service.
• Educate and train team members in compliance with brand standards, service behaviors, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.
• Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events.
• Investigate, resolve, respond to guest needs, inquires, comments and/or problems to ensure a quality experience and enhance future sales prospects. Solicit guest feedback to improve food and presentation quality.
• Develop menu design and concepts for all food & beverage outlets and catering events. Monitor competitor and industry trends.
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage.
• Ensure that all menu items are prepared and presented according to established recipes and brand standards. Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within industry guidelines to continually improve revenues and profit margins while maintaining quality.
• Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
• Perform other duties as assigned. May serve as manager on duty.

DESIRED SKILLS AND QUALIFICATIONS:

Education: Two to Four year college degree or equivalent education/experience.

Experience: Minimum 5 years’ experience in a culinary leadership role or related position. Hotel experience preferred.

Skills and Abilities: Ability to perform critical analysis and manage a wide-range of information. Requires advanced knowledge of business and management principles and practices involved in strategic planning, resource allocation, leadership technique, production methods, and coordination of people and resources. Possess excellent oral, written and presentation skills. Ability to delegate, manage manpower and organize complex projects and establishes priorities consistent with department/hotel objectives. Listen effectively. Operate department within the guidelines of the Foundation Document.

Communicate to both, guests and fellow associates, professionally and positively.

PHYSICAL JOB REQUIREMENTS: (essential functions only)

Lifting/Pushing/Pulling/Carrying:

Lift: Up to 30-35 lbs. 3-5 times during course of shift (i.e. top round, prime rib, frozen boxes, cases of products, etc) Push /Pull

Carry: Culinary items from clipboard to food products to small equipment continually during shift

Bending/Kneeling:

Bend to assist in serving food, location of food and food products, or getting supplies and equipment; Kneel to inspections for proper cleanliness and preventive maintenance monitoring periodically during shift.

Mobility:

95 % of shift - To supervise, monitor and inspect the kitchen and culinary environment.

Continuous Standing:

50 % of shift - To expedite, to cook, to instruct, to train in the culinary departments and areas, time periods range from 15 minutes to several hours.

Climbing Stairs:

Up to approximately 0 % of (time period).

Ladders:

Up to approximately 0 % of (time period).

Driving:

Up to approximately 0 % of (time period). No driving required.

Work Environment Inside: 95 % of 8 hours (time period); Outside: 5 % of 8 hours (time period).

Describe any abnormal temperature exposures: Freezer temperature of -10 degrees; heat temperatures of 100 degrees when preparing food; Outdoor temperatures can exceed 100 degrees if working at location with outside dining facilities.

Hearing:

X Critical Moderate Minimal

Explain:

Assist with guest and associate matters Interpreting instructions, machinery and equipment safe operations.

Vision:

X Critical Moderate Minimal

Explain:

Read temperatures, recipes, safety inspections

Speech:

X Critical Moderate Minimal

Explain:

Communicating with guests and associates, issuing instructions, communicating policies.

Literacy:

X Critical Moderate Minimal

Explain:

Research, analysis & implement policies and procedures; generate schedules, reading forecast interpret budgets and forecast.

Chemicals/Agents:

Knowledge of usage for training purposes.

Protective Clothing:

Type: Back brace Approximate 0 % of 8 hour shift (time period)

Type: Slip-resistant footwear Approximate 0 % of 8 hour shift (time period). Type: Gloves Approximate 0 % of 8 hour shift (time period)

Equipment Operation:

Griddles, Ranges, Fryers, Char- broilers, Steamers, Mixer, Buffalo Chopper, Tilt Skillet, Commercial Ovens, Knive

Job Type: Full-time

Pay: $55,000.00 - $65,000.00 per year

Benefits:

• Health insurance
• Paid time off

Experience level:

• 5 years

Pay rate:

• Yearly pay

Supplemental pay types:

• Bonus pay

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Bar
• Casual dining restaurant
• Hotel

Ability to commute/relocate:

• Grantville, PA 17028: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 5 years (Preferred)
• Cooking: 5 years (Preferred)

Work Location: One location

Please Note :
caminobluff.com is the go-to platform for job seekers looking for the best job postings from around the web. With a focus on quality, the platform guarantees that all job postings are from reliable sources and are up-to-date. It also offers a variety of tools to help users find the perfect job for them, such as searching by location and filtering by industry. Furthermore, caminobluff.com provides helpful resources like resume tips and career advice to give job seekers an edge in their search. With its commitment to quality and user-friendliness, Site.com is the ideal place to find your next job.