Restaurant Chef

• Operational/Functional
  • Assists in the planning of menus for all food outlets.
  • Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct and within budgeted labor cost goals.
  • Approves the requisition of products and other necessary food supplies.
  • Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
  • Establishes controls to minimize food and supply waste and theft.
  • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
  • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Strategy and Planning
  • Attends food and beverage staff and management meetings.
  • Cooks or directly supervises the cooking of items that require skillful preparation.
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Evaluates food products to ensure that quality standards are consistently attained.
  • Interacts with food and beverage management to ensure that food production consistently exceeds the expectations of members and guests.
  • In conjunction with the F&B management team, assist in maintaining a high level of service principles by established standards.
  • Evaluate products to ensure that quality, price, and related goods are consistently met.
  • Assists in developing policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provides training and professional development opportunities for all kitchen staff.
  • Ensures that representatives from the kitchen attend service lineups and meetings.
  • Support safe work habits and a safe working environment at all times.
  • Conduct Monthly Inventory and update inventory pricing regularly.
  • Comply with standards.
• Leading with Passion
  • Responsible for ensuring success through the eyes of employees, guests, and owners
  • Utilize and collaborate with resources across different departments
  • Capable of influencing employees to perform to their highest standard and establishing a trusting environment to enrich the culture
  • Focus on the mission and well-being of the department, hotel, and company as a whole
  • Lead by example and operate with integrity and respect
  • Inspire our team to embrace and demonstrate our values and GUEST People Standards

Qualifications and Skills 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Track record of delivering exceptional guest or client experience
• Strong communication skills
• Appropriate professional appearance and demeanor
• 5+ years in a similar role with multi-outlet & large volume banquet experience.
• Understanding of professional cooking and banquet production.
• Great understanding and knowledge of safety, sanitation, and food handling procedures.
• Previous executive chef/sous chef experience preferred.
• Ability to take and give direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem-solving abilities, be self-motivated, and organized.
• Commitment to quality service, and food and beverage knowledge.
• ServSafe certification is required.
• Must be able to work nights, weekends, and some holidays.
• Must be able to speak, read, and understand cooking directions.
• Computer skills required: Microsoft Office and Windows