Duties And Responsibilities Include

• Manage daily production, preparation, and presentation of all food/beverage to ensure a quality product.
• Manage and motivate kitchen staff. Train new kitchen employees. Ensure that all kitchen workers are performing at the level required by a professional kitchen.
• Create and manage kitchen staffing schedule.
• Monitor, analyze and control labor and food costs. Ensure budgets are met while quality is maintained/improved.
• Ensure food leaving the kitchen is of the highest quality and presented in an attractive manner.
• Assume responsibilities of Executive Chef in his absence.
• Manage food purchasing and storage.
• Establish strict adherence to a safe and hygienic kitchen environment according to state and local authorities.
• In conjunction with Executive Chef, develop new recipes and menus. Produce creative foods with fresh and quality ingredients.
• Maintain the integrity of recipes.
• Stay current with today’s food trends.
• Complete daily food orders based upon scheduled banquet events and projected levels of business.
• Maintain effective working relationships with food and beverage management and staff.
• Conduct regular inspections of the entire kitchen/dishwashing areas, coolers, and all equipment, and promptly act tocorrect any deficiencies found.
• Other duties as assigned.

Skills

• Fair and firm management abilities with high influencing skills.
• Strong administration skills.
• Creative and innovative.
• Strong knowledge of food and beverage.
• Hands-on approach to all operational aspects.
• Excellent communication skills and computer skills.
• Initiative and Self-motivated.
• Ideal training and coaching skills.

Qualifications