JOB SUMMARY

Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.  Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced.  Responsible for guiding and developing staff including direct reports.  Must ensure sanitation and food standards are achieved. 

Leading Culinary Team

·       Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

·       Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.

·       Encourages and builds mutual trust, respect, and cooperation among team members.

·       Serves as a role model to demonstrate appropriate behaviors.

·       Ensures and maintains the productivity level of employees.

·       Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

·       Ensures employees understand expectations and parameters.

·       Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

·       Celebrates successes by publicly recognizing the contributions of team members.

·       Leads shifts while personally preparing food items and executing requests based on required specifications.

·       Supervises and coordinates activities of cooks and workers engaged in food preparation.

Ensuring Culinary Standards and Responsibilities are Met

·       Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

·       Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

·       Recognizes superior quality products, presentations and flavor.

·       Ensures compliance with food handling and sanitation standards.

·       Follows proper handling and right temperature of all food products.

·       Ensures employees maintain required food handling and sanitation certifications.

·       Assists Executive Chef with all kitchen operations.

·       Maintains purchasing, receiving and food storage standards.

·       Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

·       Checks the quality of raw and cooked food products to ensure that standards are met.

·       Assists in determining how food should be presented and creates decorative food displays.