Kitchen Manager

EOS•Washington, DC

12d

About The Position

Embassy Suites Georgetown is looking for Kitchen Manager to join their F&B team! As a Culinary Leader you will plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Candidates should be available to work AM, PM shifts with flexibility (weekend availability required). Job Description Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Streamlining the kitchen processes to maintain prompt service times. Managing inventory so that all necessary ingredients are stocked for service. Conduct pre-shift meetings with kitchen staff to review banquet menus and service expectations. Other duties as assigned.

Requirements

Minimum of two years of experience as a line cook; prior supervisory experience preferred.
Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
High school graduate or equivalent, certification of culinary training preferred.
Safe food handling certificate.
Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals.

Responsibilities

Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Handle guest complaints ensuring guest satisfaction.
Streamlining the kitchen processes to maintain prompt service times.
Managing inventory so that all necessary ingredients are stocked for service.
Conduct pre-shift meetings with kitchen staff to review banquet menus and service expectations.
Other duties as assigned.