SCOPE
Works under the direction of the Executive Chef. Supervises personnel and ensures the timely service of a quality product in his / her assigned area.
PRIMARY RESPONSIBILITIES
- Supervises and trains all personnel under his / her direct supervision on the night shift.
- Must have willingness and ability to work any station in the kitchen when necessary.
- Prepares all schedules for the shift based on business volume levels.
- Completes requisitions for supplies.
- Consults with the Executive Chef and Executive Sous Chef on payroll, labor and other problems.
- Supervises the preparation of all food items in his / her kitchen including nightly specials and special events, making sure that all service runs smoothly.
- Assists in the co-ordination and execution of all banquets in his or her assigned area.
- Maintains clean and organized refrigerators and coolers throughout the kitchens.
- Checks all food products for spoilage and quality.
- Oversees the utilization of left over food product and that it is used correctly.
- Oversees transfers, requisitions and recipes.
- Must continually display leadership, professionalism and a positive attitude either during the presence or absence of the Executive Chef and Executive Sous Chef.
Must also assist employees in adhering to company policies.
- Makes safety of all employees a priority.
- At end of the night, ensures that all equipment and food items are properly stored and that all areas are secured.
- Must log all pertinent information for the next Chef’s review. kitchen production, employee concerns, employee attendance and equipment problems.)
- Must be able to lead his / her crew to exceptional food quality and presentations.
- Able to run a highly efficient kitchen and be quality driven.
RELATIONSHIPS
Hotel Employees All culinary management and associates, as well as, servers and dining room personnel
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