Job Description

Benefits:

Dental insurance
Employee discounts
Health insurance
Opportunity for advancement
Paid time off
Parental leave
Training & development
Tuition assistance
Vision insurance

REPORTS TO : VP Culinary Operations, DO, COO

JOB OVERVIEW : Responsible for all aspects of managing and leading the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and menu development, maintaining approved food and labor costs.

KEY RELATIONSHIP :

Internal : Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff, Sales Staff, Accounting, Housekeeping and Executive Committee Members.
External : Guests/Visitors, Food Vendors, Equipment Repair Company Personnel and Health Department Inspectors.

STANDARD SPECIFICATIONS :

Requirements represent minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.

Qualifications Essential :

High school diploma or equivalent vocational training certificate
Culinary College Degree
Previous Management/Supervisory experience
5 years experience in a Culinary Leadership role at a 5 star restaurant
Food handling certificate (ServSafe)
Ability to communicate in English with guests, co-workers and management to their understanding
Ability to compute basic mathematical calculations
Ability to provide legible communication
Knowledge of food costs controls

Desirable :

Sanitation certificate
Ability to communicate in a second language

Skills Essential :

Ability to maintain restaurants standards, policies and procedures with all kitchen personnel.
Ability to prioritize, organize and delegate work assignments.
Ability to be clear thinker, analyze and resolve problems, exercising good judgment.
Ability to work well under pressure of organizing and attaining production schedules and timeliness.
Ability to maintain good coordination.
Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line.
Ability to work a 12 hours shift, 5 days per week in hot, noisy and sometimes close conditions.
Ability to work with all products and food ingredients involved.
Ability to ascertain staff training needs and provide such training.
Ability to use all senses to ensure quality standards is met.
Ability to differentiate dates
Ability to operate, clean and maintain all equipment required in job functions.
Ability to supervise, train and direct employees; give correction when needed.
Ability to plan and produce centerpiece displays and banquet trays, and make buffets.
Ability to comprehend and follow recipes.
Ability to expand and condense recipes.
Ability to plan and develop menus and recipes.
Ability to produce creative and artistic food work.
Ability to perform job functions with attention to detail, speed and accuracy.
Ability to work cohesively with co-workers as part of a team.
Ability to motivate staff and maintain a cohesive team.
Ability to promote positive work relationships with service personnel and other departments.
Ability to meet datelines.
Ability to ensure security of kitchen access, products and restaurant property.

DESIRABLE :

Artistic talent and creativity.

ESSENTIAL JOB FUNCTIONS :

Review the daily activities; check the following:

Restaurant Cover Count
Forecasted covers for each outlet
Restaurant Production
Purchases
Meetings
Appointments
Training of Staff
Maintain complete knowledge of and ensure staff's compliance with all departmental/restaurant policies and procedures.
Establish the day's priorities and assign production and prep task to staff to execute.
Review daily specials and offer feedback to Departmental Chefs.
Review banquet function sheets and makes note of any changes; post function sheets for the next 7 days.
Meet with Departmental Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
Take physical inventory of specified food items for daily inventory.
Review the market list.
Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
Ensure that staff report to work as scheduled; document any late or absent employees.
Coordinate breaks for staff.
Inspect grooming and attire of staff; rectify any deficiencies.
Check and ensure that all opening duties are completed to standard.
Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
Check printers on the line; ensure they are in working order and there is enough paper available for the shift.
Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
Work on line during service and assist wherever needed.
Be aware of any shortages and make arrangements before the item runs out.
Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
Observe guest reactions and confer with service staff to ensure guest satisfaction.
Promote positive guest relations at all times.
Be familiar with all restaurant services/features and local attractions/activities to respond accurately to any guest inquiry.
Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies.
Ensure that staff maintain and strictly abide by state sanitation/health regulations and restaurant requirements.
Maintain proper storage procedures as specified by Health Department and restaurant requirements.
Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
Complete work orders for maintenance repairs and submits to Engineering. Contact Engineering directly for urgent repairs.
Develop new menu items, test and write recipes.
Assist Catering department with developing special menus for functions; meet with clients as requested.
Supervise and direct the organization and preparation of food for the employee cafeteria.
Review sales and food cost daily; resolve any discrepancies with the Controller.
Minimize waste and maintain controls to attain forecasted food and labor costs.
Ensure that excess items are utilized efficiently.
Monitor and ensure that all closing duties are completed to standard before staff signs out.
Foster and promote a cooperative working climate, maximizing productivity and employee moral.
Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to restaurant standards.
Conduct scheduled performance appraisals.
Interview and hire new personnel according to restaurant policies and standards.
Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.
Prepare daily/weekly payroll reports.
Document pertinent information in the logbook and follow up on items notated during other shifts.
Successful completion of the training/certification process.
Ensure Line-ups are conducted daily and company objectives and enlivened.
Ensure that defects are addressed and constant involvement in quality improvement processes.
Review financials periodically to ensure we meet or exceed all departmental revenue goals by maximizing at all opportunities.

SECONDARY FUNCTIONS :

Plan and conduct monthly departmental meetings.
Attend weekly staff meetings, F&B meetings, pre-convention meetings, and B.E.O. review meetings.
Return business telephone calls.
Answer correspondence.
Research local farm products, new suppliers, and special markets.
Attend gourmet shows, food and wine meetings.
Perform at special events and off-premise functions.
Schedule and conduct month-end inventories.
Prepare menu analysis and recipe costing.

NOTE :
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Grove Bay Concessions is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.