Duties & Responsibilities :
Directs the day-to-day operation of the kitchen to ensure the best possible service is provided to all guests and effectively supervises all culinary staff.
Ensures that all team members within the kitchen structure are properly trained in the performance of their job duties.
Establishes and maintains effective department procedures and controls.
Effectively manages staffing levels and scheduling to match coverage to projected business volume. Manages labor costs and demonstrates scheduling practices that are fair to staff. Follows staff replacement procedures.
Performs inventory and orders all supplies as required.
Prepares menus each day, develops recipes, and prepares special menu items as required. Enters recipes and photos of plated food items in recipe binder.
Ensures that all team members are scheduled properly for proper coverage for each meal period.
Ensures adherence of policies and procedures by all team members.
Maintain sanitation code adherence and provide 'satisfactory ratings ' in all areas of responsibility.
Effectively delegate and execute duties given by the Food and Beverage Executive Team.
Ensure all areas of responsibility operate according to the Resorts expectations and standards.
Maintains budgeted food cost while ensuring exceptional quality standards and diversity of menu.
Promotes the establishment and is present in the restaurants to cultivate and maintain guest interest.
Maintains working knowledge of F&B Operations internal functions, controls and software updates and takes the initiative to convey pertinent information to Team Members regarding policy changes.
Consistently demonstrates outstanding guest service skills and always identifies repeat guests.
Consistently monitors recruitment needs and interviews prospective employment candidates. Makes informed selections while making sure Human Resources and the Operations Manager are consulted appropriately.
Continually demonstrates responsibility for overseeing, monitoring and delegating the F&B operation at assigned outlet, including but not limited to environmental and safety issues such as cleanliness, lighting, music levels, repairs, etc.
Continually assists with the preparation of annual budgets, operating forecasts and other required departmental analysis.
Minimum Qualifications :
High School Diploma or GED required. Culinary training required from Culinary Institute of America, French Culinary Institute, Johnson & Wales, or equivalent. BS in Restaurant Management preferred. Certificate in Food Sanitation.
Previous experience in all aspects of a total kitchen operation is essential, four to five star or equivalent level of standard experience is essential.
A proven track record demonstrating the ability to accept and accurately perform the varied responsibilities of the position is necessary.
Must possess outstanding interpersonal communications skills.
Minimum of five years experience in classical cuisine.
Good knowledge of all types of cuisines.
Ability to attend needed training classes, trade shows and culinary competitions to improve technical skills.
Turning Stone Resort Casino - 18 months ago