Summary: To manage the daily operations, staffing, inventory, menu, other normal functions for the restaurant and banquet facilities (if applicable). Must have exceptional culinary skills, strong leadership abilities, and a deep understanding of kitchen operations. Will be responsible for overseeing all aspects of food preparation, menu creation, kitchen staff management, and ensuring that our dishes meet the highest standards of quality and consistency.
Reports to: Director of Food and Beverage.
Qualifications:
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 accommodation may be made to enable individuals with disabilities to perform the essential functions.
- Strong knowledge of kitchen management, food safety standards, and cooking techniques.
- Leadership skills and experience managing and motiving kitchen staff.
- Ability to work well under pressure, multitask, and maintain a high level of organization in a fast-paced environment.
- Excellent communication skills, with the ability to work collaboratively with other staff members.
- A passion for food, creativity, and delivering exceptional culinary experiences.
- Budgeting and cost control experience, with an understanding of inventory management and profit margins.
Additional training and/or recertification may be required at the company’s discretion.
Essential Job Functions:
- Must speak English.
- Must possess strong communications skills.
- Must be able to perform adequately under pressure.
- Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.
- Effect changes on the current food product and use market research to develop new products.
- Responsible for maintaining quality of food products and ensuring consistency in food delivery and standards.
- Provide support of a specialist nature to the General Manager, Food & Beverage Manager, and Event Coordinator.
- Measure effectiveness through the Food & Beverage profit and service performance of the property.
- Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and fire discretion within the property’s policies.
- Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.
- Control the elements that determine profit and loss. Responsible for all major operating expenses.
- Responsible for the financial management of the operation. Set margins and manage the department against projections.
- Give directions and be responsible for the implementation of plans.
- Set targets, plan and schedule work and performance indicators with staff.
- Communicate with staff in a professional manner.
- Report any health and/or safety concerns/violations immediately to management.
Duties and Responsibilities:
In addition to the Essential Job Functions listed above:
- Consult with the Event Director on a weekly basis as well as with other departments as necessary.
- Participate in long range planning.
- Participate, support and make recommendations for ongoing programs with continuous improvement in networking.
- Supervise large staff and accomplish goals on a timely basis.
- Analyze, forecast data, and make judgments to ensure proper payroll and production control.
- Properly account for invoices and manage costs according to budget and revenues.
- Menu Development: Create, plan, and design innovative menus that reflect current food trends, customer preferences, and the restaurant’s concept. Ensure menu items are seasonal, cost-effective, and of the highest quality.
- Kitchen Management: Oversee day-to-day kitchen operations, ensuring efficient workflows, organization, cleanliness, and compliance with health and safety regulations.
- Staff Leadership: Supervise, train, and mentor kitchen staff, ensuring high levels of performance, motivation, and adherence to culinary standards.
- Quality Control: Ensure all dishes are prepared to specification and meet the restaurant’s standards for taste, presentation, and quality. Perform quality checks on ingredients and finished dishes.
- Inventory & Cost Control: Manage kitchen inventory, order supplies, and track food costs. Work closely with management to ensure food expenses stay within budget and wastage is minimized.
- Health & Safety Compliance: Ensure the kitchen complies with all health and safety regulations, including food storage, hygiene, and workplace safety standards.
- Collaboration: Work closely with the front-of-house staff to ensure smooth service, resolve issues, and ensure customer satisfaction with their dining experience.
- Special Events & Catering: Lead the kitchen team for special events, banquets, and private parties, tailoring menus and coordinating preparation and service as required.
- Innovation & Creativity: Keep up with industry trends and continuously look for ways to innovate and elevate the menu and customer experience.
- Other duties as assigned.
Education/Experience:
High school or equivalent education required. Minimum of two years of culinary schooling is preferred. Minimum of 3 years of increasingly demanding responsibilities to include:
- Extensive knowledge of menu development, insight into marketing, cost and wage control.
- Thorough knowledge of food products, standard recipes and proper preparation.
Licenses or Certificates:
Ability to obtain and/or maintain any government required licenses, certificates or permits. Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency. CPR certification and/or First Aid training are preferred.
Language Ability:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence and the ability to speak effectively before groups of customers or employees of organization.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
The employee has a greater than average risk of getting a minor injury such as a cut or burn while performing the duties of this job. The employee occasionally will be working in temperatures of about 100 degrees and will be walking on slippery surfaces.
While performing the duties of this job, the employee is occasionally exposed to high equipment temperatures.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
The employee is frequently required to walk and continuously required to stand. The employee will frequently bend or twist at the neck and waist while performing the duties of this position. The employee will occasionally be required to reach with hands and arms and stoop, kneel, crouch, or crawl. The employee continuously uses hand strength to grasp tools. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this position include vision, depth perception, and peripheral vision.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Mental/Motor Demands
While performing the duties of this job, the employee rarely performs routine work. The employee exercises flexibility (ability to shift from one task to another). Guidance and reinforcement are infrequently available. The employee frequently works within time constraints and must maintain attentiveness intensity. The employee is frequently involved in social interactions which require oral and written communication. Memory, reasoning, and exercising judgment are constantly used/required on the job. Mathematics, estimating, and problem solving are frequently used/required on the job.