Rosewood Hotel Group Startseite

OVERVIEW/BASIC FUNCTION:

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.

RESPONSIBILITIES:

·       Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

·       Ensure that standards are maintained at a superior level on a daily basis.

·       Review the daily activities; check the following:

House count

Forecasted covers for each outlet

Catering activity

Purchases

Meetings

Appointments

V.I.P.'s/special guests

·       Maintain complete knowledge of and ensure staff's compliance with all departmental/resort policies and procedures.

·       Establish the day's priorities and assign production and prep task to staff to execute.

·       Review daily features and offer feedback to Executive Sous Chef and Restaurant Manager.

·       Review restaurant function sheets and make note of any changes; post function sheets for the next 7 days.

·       Meet with Executive Sous Chef 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.  Identify situations, which compromise the department's standards and delegate these tasks.

·       Take physical inventory of specified food items for daily inventory.

·       Place the Daily Produces, Meat & Seafood orders.

·       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 Chief 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 uniform 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, allergen charts, production schedule, plating guides, photographs are current and posted.

·       Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.

·       Ensure that all staff prepares menu items following recipes, yield guides and plating/presentation 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 the line or expedite during service and assist wherever needed.

·       Be aware of any shortages and make arrangements before the item runs out.

·       Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.

·       Complete dining room table touches, observe guest reactions and confer with service staff to ensure guest satisfaction.

·       Promote positive guest relations at all times.

·       Be familiar with all resort services/features and local attractions/activities to respond accurately to any guest inquiry.

·       Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.

·       Conduct frequent walk through of each kitchen area and assign 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 and hierarchy 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 opening/closing duties are completed to standard before staff sign out.

·       Foster and promote a cooperative working climate, maximizing productivity and employee morale.

·       Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an on-going training program for existing staff. 

·       Reevaluate positions in the kitchen and make changes wherever necessary.

·       Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to resort standards.

·       Conduct scheduled performance appraisals.

·       Document pertinent information in the shift/service log and follow up on items notated during other shifts.

·       Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.

·       Ensure and participate in daily shift/lineup meetings

·       Receive and accept feedback as a “gift”

·       All other duties as required.