DUTIES & FUNCTIONS:

• Maintain a professional environment in the kitchen department as outlined in the company handbook and directed by the General Manager and Director of Food and Beverage.
• To manage the budget for food cost and departmental labor. Maintain food cost and budget throughout the year. Report all variances from actual budget with the reasons and recommendations for remedial action.
• Collaborate with other Department Managers on the market potential for food outlets relating to the market competitors and the availability of the product.
• In conjunction with the Restaurant Manager, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.
• To work with the Director of Food and Beverage with capital expenditure items for the food and beverage department.
• Produce the schedule for the kitchen department in a timely manner and report any changes made to the schedule.
• Manage the department bi-weekly payroll in adherence to company needs and in compliance with all local, county, state, and federal laws.
• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation in all food-related operations: Banquets/Catering, Restaurants, Bars, Amenities, Special Events, and Room Service.
• To maintain control of the standards for purchasing and receiving items.
• Establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. Create and implement a par system for ordering items responsibly.
• To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.
• To create recipes and production methods.
• To compile new menus annually or as requested by the Director of Food and Beverage. Restaurant menu to change quarterly.
• Monitor, control, and enforce cleaning of all kitchens, kitchen office, and stewarding areas in adherence with Health standards.
• Participate in weekly and month staff meetings as well as teambuilding events.

Physical Requirements:

• Sitting: Occasionally. Padded office chair, seat with back for breaks and meals. May alter position as needed.
• Standing/Walking: Constantly. Concrete, tile, rubber mats covering tile, carpet, stairs, wood floor.
• Crouching (Bend at knees): Frequently. Lift heavy objects, put supplies away, reach lower shelving in walk-ins, and supply shelves.
• Stooping (Bend at waist): Frequently. Lifting, working outside of office, demonstrating and training cooking techniques, putting supplies away.
• Twisting/Turning (Knees, waist, neck): Frequently. Answering the telephone, cooking food, place or retrieve supplies, product, performing line positions.
• Balancing: Occasionally. Carrying supplies, product, working near hot equipment.
• Reaching (Overhead extension): Frequently. Working the line, reaching for objects, supplies.
• Handling/Grasping: Frequently. Supplies, knives, slicer, utensils, sauté pans, turning on the water faucets.
• Fingering/Feeling: Frequently. Spices, foods.
• Pushing/Pulling: Average weight: Occasionally. Racks, carts with product weighting 5-100 pounds
• Lifting/Carrying: Average weight: Occasionally. Product, supplies weighting 1 to 35 pounds.
• Maximum weight: Occasionally 50 pounds, rarely up to 100 pounds

Working Environment:

• Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.
• Exposure to Food and Beverage hazardous cleaning chemicals.

• Exposure to food items and beverages.