Duties and Responsibilities
Oversee the day to day operations of the Culinary
Department to ensure guest satisfaction in all Venues and all Events functions
in the hotel
Assist the Executive Chef in recruiting, managing,
supporting and training of our Culinary Leaders and Colleagues.
Responsible for Culinary scheduling and forecasting
to achieve budgeted labor cost results
Liaise on all events with Food and Beverage Managers
(Banquets, Venues, Stewarding) and Conference Service Managers
Oversee a comprehensive and industry leading culinary
apprenticeship program
Guide the Culinary Team to prepare food according to
standardized recipes and specifications to maintain consistency and ensure all
quality standards and food cost standards are met
Ensure food waste is kept to a minimum through
ensuring proper rotation, labeling, and storing of food
Adhere to Food Safety guidelines ensuring that all food products are handled, stored, prepared and served safely
Ensuring that the kitchen work area is clean,
organized and that the equipment is functional
Promote teamwork and morale within the kitchen and
with all other departments.
Responsible for the kitchen operation in the absence
of the Executive Chef
Qualifications
Your experience and skills include:
Experience in a senior culinary leadership role for a
minimum of 5 years in a comparable property.
Diploma in Culinary Arts or related field.
Proven leadership and managerial skills supporting an
environment of colleague growth and development, interdepartmental teamwork and
exceptional customer service.
Current on all culinary trends and active in the
furthering of his/her or her own culinary development.
Extremely creative with strong service skills and a
demonstrated ability to energize a diverse team of culinary professionals.
Proven financial planning skills with the ability to
analyze data and trends and implement strategies for improvement.
How To Apply
