- Typically requires an Bachelor's degree and 2 to 4 years of experience in a high volume full service restaurant.
- Performs work under minimal supervision. Handles complex issues and problems and refers only the most complex issues to higher-level staff.
- Possesses comprehensive knowledge of subject matter.
- Provides leadership coaching and/or mentoring to a subordinate group.
- Must be proficient in Windows Operating Systems Company approved spreadsheets and word processing.
- Ability to work a flexible schedule
- Must be able to convey information and ideas clearly.
- Must be able to evaluate and select among alternative courses of action quickly and accurately.
- Must work well in stressful high pressure situations.
- Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
- Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests.
- Must be able to work with and understand financial information and data and basic arithmetic functions.
- Must maintain composure and objectivity while under pressure.
Responsibilities
- Produces innovative and diversified menus that reflect the restaurant's overall vision.
- Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.
- Organizes schedules and directs the work of the kitchen staff ensuring that kitchen operations are carried out quickly and effectively.
- Designs aesthetic plating presentations.
- Ensures that hygiene and food safety requirements are met.
- Maintains kitchen inventory and assigned budget.
- Approach all encounters with guests and employees in a friendly service oriented manner.
- Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).
- Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel.
- Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
- Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid
- Maintain a friendly and warm demeanor at all times.
- Ensure that all kitchen personnel fulfill their job functions appropriately.
- Create menus and food presentation.
- Address and resolve all customer problems in an efficient and effective manner.
- Perform spot checks for menu accuracy and taste.
- Minimize spoilage waste and over production.
- Regularly review house counts forecasts and VIP lists.
- Monitor all Banquet and Catering activity.
- Maintain all kitchen inventories.
- Prepare annual reviews of employees
- Assist in the achievement of departmental objectives and goals
- Expedite peak meal periods by maintaining a 'hands on' approach.
- Works within monthly set food cost budget adjust food requisitions and controls waste
- Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology.
- Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards.
- Review food sales for accuracy daily.
- Perform any other duties as requested by the General Manager.
Source: Hospitality Online -
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Description
Job Summary
Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly.
