POSITION OBJECTIVE

Plan, prep, set up and provide quality service in all areas of kitchen production to include, but not limited to, all menu items supplied by outlet kitchen. All mise en place completed to satisfaction of Executive Chef. Employee will be able to follow established recipes and plating guide provided to exact specification. Organize and maintain their station and equipment in a neat and orderly fashion to meet the Chef’s expectations. Maintain and contribute to a positive work environment.

ESSENTIAL JOB FUNCTIONS

• Maintains Kitchen staffing levels so as to provide for optimal performance of all duties
• Represents Chef in his/her absence
• Administers and ensures adherence to departmental guidelines, policies and procedures
• Responsible for smooth, efficient, cost effective operation of food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements
• Supervises/performs kitchen opening and closing operations
• Supervises food handlers in the preparation and production of all hot and cold food items
• Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility
• Ensures that all raw food ingredients are received and stored in the proper manner
• Oversees all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times
• Organizes/assists food handlers in the performance of their duties as needed to ensure standards for timely preparation/service of food cooked to order are met
• Monitors all food preparation, production, holding and storage operations to ensure adherence to all Food Service Sanitation standards
• Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order
• Reports all equipment maintenance needs to engineering
• Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees according to Hotel standards
• Follows New Hire Training in accordance with hotel policy
• Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
• Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
• Communicates daily with department employees to obtain/provide current information regarding daily activities/functions and upcoming events
• Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
• Conducts meeting with department employees as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities
• Other duties as assigned

EDUCATION/EXPERIENCE

• ACF certification as "Sous Chef" or culinary degree from recognized culinary institute or equivalent experience
• Three to five years experience in quality food production, in a hotel or freestanding restaurant
• One plus years Supervisory experience in quality food production, in a hotel or freestanding restaurant
• Excellent culinary skills and knowledge of food productions techniques
• Thorough knowledge and understanding of kitchen equipment use and operation

REQUIREMENTS

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
• Is polite, friendly, and helpful to guests, management and fellow employees
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Complies with hotel standards, policies and rules
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

PHYSICAL DEMANDS

• Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds
• Outstanding management, organizational, communication and leadership skills
• Ability to speak, read and write English
• Ability to work flexible schedule to include weekends and holidays

Salamander Hotels & Resorts is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.