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Position Purpose:

Manage and service all aspects of the kitchen with regard to employees, food product and planning.

Essential Functions:

Plan and oversee day to day culinary operations and give direction to employees. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of items.
Maintain the food and labor costs as budgeted (or better) with the highest quality and consistent results. Daily and monthly inventory control in line with daily accurate ordering.
Conduct employee training on a regular basis.

Supportive Functions:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

Consult with the Chef de Cuisine and Executive Chef on a daily basis, as well as with other departments that are directly related to the culinary department.
Participate in long range planning and development for the culinary department.
Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking.

Requirements:

Specific Job Knowledge, Skills and Abilities:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Must possess basic computer skills.
Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
Thorough working knowledge of hot and cold food preparation.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Works with minimal supervision.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain and strictly abide by state sanitation/health regulation and resort requirements.
Maintain and ensure a high-quality product and mise en place of food preparation.
Mise en place of tools, equipment and supplies.
Wrap, cover, label and date all items being stored in the appropriate places.
Clean and wipe down food prep areas, reach-ins/walk-ins and shelves with the appropriate and approved sanitizers.
Prepare all menu items following the set recipes and yield guides.
Assist in plating up Banquet meals.
Attend designated meetings.
Perform duties in other areas of the kitchen or other resort kitchens as assigned.
Follow maintenance program and cleaning schedules.
Ensure that all assigned staff has reported to work – document any late or absent employees.
Coordinate breaks for assigned staff.
Prepare and assign production and prep work for assigned staff to complete; review priorities.
Communicate additions or changes to the assignments as they arise throughout the shift.
Meet with the Chef de Cuisine, Executive Sous Chef and or Executive Chef to review assignments, anticipate business levels, changes and other information pertinent to the job performance.
Assist assigned staff wherever required ensuring optimum service to our guests.
Check Restaurant event orders to ensure that they are correct and complete, ensure proper and plentiful mise en place.
Inform the Chef de Cuisine, Executive Sous Chef and or Executive Chef of any shortages before the items is depleted.
Ensure all cook's assignments are completed before they sign and clock out for their scheduled shift.
Minimize waste and maintain controls to attain forecasted or budgeted food cost.
Plan and oversee day to day culinary operations and give direction to employees.
Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for recipes. Prepare requisitions for supplies and food items for production in workstation.
Maintain the food and labor costs as budgeted (or better) with the highest quality and consistent results.
Conduct employee training on a regular basis.
Consult with the Chef de Cuisine on a daily basis, as well as with other departments that are directly related to the culinary department.
Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking.
Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.

Physical Demands:

Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
Must be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day to day and task to task.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
Must be able to lift up to 15 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 100 lbs. occasionally.
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

Education:

High school or equivalent education required. Culinary Degree preferred.

Experience:

Minimum of one to two years' experience in a supervisory level at a hotel required.

Job Type: Full-time.

Benefits:

401(k) matching.
Dental insurance.
Disability insurance.
Employee discount.
Food provided.
Health insurance.
Life insurance.
Paid time off.
Vision insurance.

Physical Setting:

Casual dining restaurant.

Schedule:

10 hour shift.
Evening shift.
Holidays.
Weekend availability.

Ability to Commute/Relocate:

West Chester, OH 45069: Reliably commute or planning to relocate before starting work (Preferred).

Experience:

Culinary experience: 1 year (Required).
Cooking: 3 years (Preferred).

Work Location: In person.

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