Responsible to assist the Director of Culinary with the day-to-day running of the department and overall quality of foods produced while maintaining a high standard of cleanliness and sanitation in designated work areas.
Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence.
Run all aspects of daily BOH operations including managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend.
Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner.
Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures.
Set and maintain a very high standard of food quality in preparation and execution.
Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation.
Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP.
Ensure safe and proper use of equipment.
Ensure kitchen equipment is in good working order, address any equipment issues promptly.
Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
Teach and develop and give support to culinary team as needed.
Hold team members accountable on a fair and consistent basis.
Support and foster a caring work environment.
Work with General Manager and front of house staff to ensure a positive guest experience.
Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines.
Minimize waste and spoilage by monitoring occupancy forecasts.
Conduct daily 'BUZZ' sessions or pre-shift meetings with staff.
Maintain high standards of appearance and good personal hygiene.
Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
Minimum of 5 years of chef experience preferred.
Bachelor’s Degree preferred.
Culinary school or apprenticeship preferred.
Must have experience operating in a similar role for minimum of 3-5 years.
Experience working in a fast-paced, high volume environment.
Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants.
ServSafe Certified.
Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
Knowledge of all kitchen equipment operations.
Ability to read, write, and understand English.
Ability to perform basic/intermediate math skills.
Ability to establish and maintain an effective working relationship with management, staff, and guests.
License Certificate: Food Safety Employee Training required and Food Handler’s Card.
Equal opportunity employer.
Consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.