Supervises day to day kitchen operations and staff. Position is typically found in a large hotel. Sales volume, culinary category, number of meals served and complexity of the operation determine level of responsibility and scope of position. Supervises all food preparation areas including banquets, Room Service, restaurant, bar/lounge and associate cafeteria to ensure a consistent, high quality food product. Works with the Food and Beverage management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget. As an assistant department head, uses leadership skills to manage other managers.
City Guilds 7061/7062 or Scotvec level 2/3
NVQ/SVQ level 2/3
6 years or above experience in 3-4 start hotel
Extensive knowledge of food handling and sanitation standards.
Understanding of purchasing and maintenance of kitchen equipment.
Effective decision making skills
Strong problem - solving skills
Strong customer and associate relation skills
Effective conflict management skills
Effective change management skills
Knowledge of purchasing, inventory controls, supplies and equipment
Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA)
Assists Executive Chef will all kitchen operations
Performs all duties of kitchen managers and associates as necessary
Ensures compliance with food handling and sanitation standards
Assists in maintaining associate cafeteria operation and food quality standards.
Follows proper handling and right temperature of all food products.
Assists the Executive Chef with maintaining all standard recipes on the Chef Tec Software.
Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
Orders associate uniforms according to budget and ensures uniforms are properly inventoried and maintained.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Interacts with guests/customers, community, Company representatives, vendors and local education systems as needed.