Assistant Culinary Manager
2 weeks ago
Overview:
The Assistant Culinary Manager plays a crucial role in aiding the coordination, supervision, and management of all facets of the hotel's culinary operations. This position is essential for ensuring profitable food and beverage services while upholding exceptional quality standards and service levels. The individual is expected to provide comprehensive training for kitchen staff, adhere to corporate quality benchmarks, and enforce strict food specifications, portion control, recipes, and sanitation protocols. Additionally, the Assistant Culinary Manager is tasked with managing food and labor costs to enhance guest satisfaction.
Key Responsibilities:
- Collaborate with other Food & Beverage leaders to address any arising culinary issues.
- Keep direct supervisors informed of significant challenges or matters requiring attention.
- Oversee all aspects of Loss Prevention within kitchen environments.
- Prepare and submit necessary reports promptly.
- Monitor the quality and presentation of all food offerings.
- Assist in the preparation of required documentation.
- Manage daily kitchen operations and food production areas effectively.
- Address guest complaints in a timely and professional manner.
- Ensure adherence to Standard Operating Procedures across all outlets.
- Maintain compliance with requisition processes.
- Conduct performance evaluations for kitchen staff.
- Implement and monitor promotional activities in dining outlets, including buffet and meal concepts.
- Enforce local health department sanitation regulations.
- Collaborate with the Executive Chef and Director of Food & Beverage to develop and implement innovative menus.
- Design and manage a rotating menu for employee dining.
- Assist in supervising the Stewarding Department.
- Support in calculating daily food costs.
- Provide proper training and guidance to departmental assistants, ensuring compliance with quality standards, specifications, portion control, recipes, and sanitation.
- Understand daily forecasts and customer attendance.
- Coordinate inventory levels effectively.
- Evaluate food portion sizes, visual appeal, taste, and temperature of served items.
- Assist in training chefs to ensure smooth operations across all dining outlets.
- Help create menus for potential clients.
- Review and approve weekly payroll for kitchen staff.
- Verify food purchases for appropriate ordering, quality, and pricing.
- Oversee daily tasks such as food preparation, sanitation of outlets, receiving inventories, and logging reports.
Qualifications:
- A culinary degree (2-year, 3-year, or 4-year) or a minimum of 4 years of progressive experience in a hotel or related environment.
- Previous supervisory experience is essential.
- Comprehensive knowledge of food preparation techniques, health department regulations, and liquor laws is required.
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