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Job summary -

Manage all aspects of 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.

Essential Duties and Responsibilities – (Key Activities)

The following are specific responsibilities and contributions critical to the successful performance of the position:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Supervise line cooks to ensure quality of food production and presentation.
• Ensure that standards are maintained at a superior level on a daily basis.  Quality control of every dish that leaves the kitchen.
• Review the daily activities; check the following:

Housecount

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/hotel policies and procedures.
• Establish the day's priorities and assign production and prep task to staff to execute.
• Review daily specials and offer feedback to Banquet Chef and Restaurant Manager.
• Review restaurant function sheets and make note of any changes; post function sheets for the next 7 days.
• 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.
• Prepare and 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, 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 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 F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Promote positive guest relations at all times.
• Be familiar with all hotel 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 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 hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel 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.
• 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.
• Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an on-going training program for existing staff. 
• Document pertinent information in the log book and follow up on items notated during other shifts.
• Train and develop staff members

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

This list of essential functions is not exhaustive and may be supplemented as necessary.

#LI-RM1

One of the most romantic hotels in Dallas, Rosewood Mansion on Turtle Creek® retains the intimate ambience of the private residence it once was. Meticulously restored interiors and impeccable service, attentive associates and thoughtful amenities make it an icon among Dallas luxury hotels. For decades, the Mansion Restaurant has been acclaimed as one of the best restaurants in Dallas for fine dining. A proud tradition of culinary excellence is at the heart of all dining experiences at Rosewood Mansion on Turtle Creek, which also presents guests with options for al fresco and in-room dining.