1.Overall responsibility for the production, quality and consistency of all food in the 3-meal restaurant, including but not limited to Dining Room, Room service, Amenities.
2. Supervise the kitchen staff to ensure compliance with the resort’s objectives and the health and safety of all employees and guests.
3. Train and supervise kitchen staff in the proper techniques of food handling, food preparation and cost control of food products.
4. Interview, train and review performance of kitchen and utility personnel.
5. Observe safety and legal requirements as to the health and labor department, maintain all kitchen areas in the highest standards of cleanliness, and hygiene always.
6. Enforce the use of standard recipes for all dishes to insure proper portion control, uniformity of taste and quality. Test new menu items to determine market acceptance.
7. Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production.
8. Schedule and monitor labor to be in accordance with department and resort staffing guidelines and budget.
9. Perform daily administrative tasks related to labor and food costs including but not limited to time edits, invoice coding, PTO approvals, maintenance requests, and daily report analysis as needed.
10. Attend and/or hold departmental meeting and/or TI management meetings as assigned by Executive Chef/Director of Food and Beverage.
11. Other projects as assigned by the Food and Beverage Director/Executive Chef.
12. Conduct tastings with service staff.
Key Relationships: Internal Kitchen staff, Stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering and Engineering.
External: Hotel Guests and visitors
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