THE FAENA CULTURE

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.

JOB OVERVIEW

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

DUTIES AND RESPONSIBILITIES

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Be familiar with all Resort services/features and local attractions/activities to respond to guest inquiries accurately.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Review the daily activities; check the following:

1. Occupancy
2. Forecasted covers for each outlet
3. Catering activity
4. Purchases
5. Meetings
6. Appointments
7. VIPs/special guests

• Establish the day's priorities and assign production and prep task to staff to execute.
• Review daily specials and offer feedback to Sous Chefs.
• Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
• Meet with Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Take physical inventory of specified food items for daily inventory.
• Review the market list.
• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Meet with the Executive Steward to review equipment needs, Banquet plate up assistance, cleaning schedule/project status, Health/Safety and sanitation follow up.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Coordinate breaks for staff.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Check Point of Sale printers on the line; ensure they are in working order and there is enough paper available for the shift.
• Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Work on line during service and assist wherever needed.
• Be aware of any shortages and make arrangements before the item runs out.
• Ensure that Food and Beverage Service Staff are informed of out of stock items and amount of available menu specials throughout the meal period.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, and all Kitchen stations. Direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Resort requirements.
• Maintain proper storage procedures as specified by Health Department and Resort requirements.
• Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Develop new menu items, test and write recipes.
• Assist Catering Department with developing special menus for functions; meet with clients as requested.
• Supervise and direct the organization and preparation of food for the Employee Cafeteria.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before staff sign out.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Resort standards.
• Conduct scheduled performance appraisals.
• Interview and hire new personnel according to Resort policies and standards.
• Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.
• Prepare daily/weekly payroll reports.
• Document pertinent information in the log book and follow up on items notated during other shifts.
• Maintain and constantly improve the quality of food.
• Provide creative innovative cuisine.
• Provide guests with creative and eye appealing presentations.
• Assist Executive Chef to ensure the Resorts high standards are maintained and improved continually.

REQUIREMENTS

• 5 years of experience in a similar position at a luxury style Hotel/Resort or Restaurant.
• Food handling certificate.
• Fluency in English both verbal and non-verbal.
• Compute basic arithmetic.
• Provide legible communication.
• Knowledge of food cost controls.
• Plan and develop menus and recipes.
• Expand and condense recipes.