Job Summary
This role oversees all daily kitchen operations, ensuring culinary excellence and guest satisfaction while managing budgets. You will personally contribute culinary skills, lead the kitchen team, and handle all food-related functions. This position demands continuous improvement in guest and employee experiences and maintaining operational efficiency. Responsibilities include supervising all kitchen areas to guarantee consistent, high-quality food production, guiding staff development, and upholding strict sanitation and food safety standards.
Candidate Profile
Education and Experience
- Possess a high school diploma or GED, coupled with 4 years of experience in culinary arts, food and beverage, or a related field.
- Alternatively, hold a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a similar discipline, along with 2 years of relevant professional experience.
Core Work Activities
Ensuring Culinary Standards and Responsibilities are Met
- Manage kitchen shift operations, ensuring full compliance with all Food & Beverage policies, standards, and procedures.
- Estimate weekly production requirements and communicate daily needs to kitchen personnel.
- Support the Executive Chef in all kitchen operations and food preparation activities.
- Prepare and cook a wide range of dishes for regular service, special guests, or events.
- Innovate and develop new culinary concepts, presentations, and recipes.
- Assist in designing food presentation aesthetics and creating attractive culinary displays.
- Maintain stringent standards for purchasing, receiving, and food storage.
- Uphold all food handling and sanitation regulations.
- Perform duties of kitchen managers and other staff members as needed.
- Identify and recognize superior quality in products, presentation, and flavor.
- Ensure adherence to all applicable laws and regulations.
- Properly handle and maintain the correct temperature of all food products.
- Operate and maintain all department equipment, reporting any malfunctions promptly.
- Inspect the quality of both raw and cooked food items to ensure they meet established standards.
Leading Kitchen Operations
- Supervise and coordinate the activities of cooks and kitchen staff engaged in food preparation.
- Lead shifts while personally preparing food items and executing orders according to specific requirements.
- Employ strong interpersonal and communication skills to lead, influence, and motivate others; champion sound financial and business decisions; demonstrate honesty and integrity; and lead by example.
- Foster mutual trust, respect, and cooperation among team members.
- Serve as a role model for appropriate workplace behaviors.
- Maintain optimal employee productivity levels.
- Ensure staff clearly understand expectations and operational parameters.
- Cultivate and maintain open, collaborative relationships with employees, encouraging them to do the same within the team.
- Ensure company policies are applied fairly and consistently.
- Communicate performance expectations that align with each position's job description.
- Recognize successful performance and achievement of desired outcomes.
Ensuring Exceptional Customer Service
- Deliver service that exceeds expectations to enhance guest satisfaction and loyalty.
- Oversee daily operations, ensuring quality, standards, and daily guest expectations are consistently met.
- Set a positive example for guest interactions and service.
- Empower employees to provide outstanding customer service.
- Engage with guests to gather feedback on product quality and service levels.
- Effectively address and resolve guest issues and complaints.
Maintaining Culinary Goals
- Achieve and surpass targets, including performance, budget, and team objectives.
- Develop specific goals and action plans to prioritize, organize, and execute work effectively.
- Utilize the Labor Management System for efficient scheduling based on business demands and to track employee time and attendance.
- Train employees on safety procedures.
Managing and Conducting Human Resource Activities
- Identify the developmental needs of others and provide coaching, mentoring, or support to enhance their knowledge and skills.
- Improve service by communicating and assisting individuals in understanding guest needs, offering guidance, feedback, and personalized coaching as required.
- Participate in the employee performance appraisal process, providing constructive feedback.
- Report any issues to the department manager and Human Resources as necessary.
Additional Responsibilities
- Provide information to supervisors, colleagues, and subordinates via telephone, written correspondence, email, or in person.
- Analyze information and evaluate outcomes to select the most effective solutions and resolve problems.
- Attend and actively participate in all relevant meetings.