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Kitchen Manager/Chef

2 months ago

St Paul, United States Crescent Hotels & Resorts Full time
Description

At Crescent Hotels & Resorts, we understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that 'feed your inner explorer', we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

In this role, the Kitchen Manager/Chef is responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards.

We are committed to providing you with:

  • Excellent compensation package
  • Operational incentive plan eligibility
  • An exceptional benefit plan for eligible associates & your family members
  • 401K matching program for eligible associates
  • Discounts with our Crescent managed properties in North America for you & your family members

ESSENTIAL JOB FUNCTIONS:

  1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
  2. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
  3. Establish the day's priorities and assign production and preparation tasks for staff to execute.
  4. Work line shifts and control labor.
  5. Review daily menu specials and offer feedback to team.
  6. Review banquet event orders and make note of any changes.
  7. Communicate both verbally and in writing to provide clear direction to staff and upper management.
  8. Take physical inventory of specified food items for daily inventory.
  9. 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.
  10. Ensure that staff report to work as scheduled; document any late or absent employees.
  11. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
  12. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
  13. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
  14. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
  15. Observe guest reactions and confer with service staff to ensure guest satisfaction.
  16. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
  17. Develop new menu items, test and write recipes.
  18. Control cost of goods.
  19. Assist Catering department with developing special menus for functions; meet with clients as requested.
  20. Review sales and food cost daily; resolve any discrepancies with the Controller.
  21. Ensure that excess items are utilized efficiently.
  22. 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.
  23. Interview and hire new personnel according to hotel policies and standards.
  24. Comply with attendance rules and be available to work on a regular basis.
  25. Be Serve Safe certified within 30 days of hire
  26. Perform any other job-related duties as assigned.

Required Skills/Abilities:

  • Minimum of 1 year experience as a Chef managing a full-service kitchen required.
  • Previous experience as a hotel Executive Chef is highly preferred.
  • Some Banquet experience preferred: interpreting BEO's, labor costing, food costing, scheduling, working hands-on at the cook line, Banquet chef, prep, delegation and managing a team.
  • Servsafe certification
  • Ability to read, write and speak the English language fluently.
Qualifications
Experience 1 years: Management Experience (required)
Hotel Experience (preferred)
Licenses & Certifications ServSafe Food Mgr Cert (required)
Certified Food Handler (required)

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
EOE/AA/Disabled/Veterans Crescent Hotels & Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Crescent Hotels & Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.