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Kitchen Operations Manager

2 months ago

Edmond, Oklahoma, United States Crescent Hotels & Resorts Full time

Job Summary:

Crescent Hotels & Resorts is seeking a highly skilled and experienced Sous Chef to join our team. As a key member of our culinary team, you will be responsible for managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items, and proper handling/storage of all food items in accordance with standards.

Key Responsibilities:

  • Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
  • Establish the day's priorities and assign production and preparation tasks for staff to execute.
  • Create daily menu specials and receive feedback from the Executive Chef.
  • Review banquet event orders and make note of any changes.
  • Communicate both verbally and in writing to provide clear direction to staff.
  • Take physical inventory of specified food items for daily inventory.
  • Requisition the day's supplies and ensure that they are received and stored correctly.
  • Meet with the Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up.
  • Ensure that staff report to work as scheduled; document any late or absent employees.
  • Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand.
  • Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
  • Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
  • Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
  • Observe guest reactions and confer with service staff to ensure guest satisfaction.
  • Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies.
  • Assist The Executive Chef in menu development and execution.
  • Work with the catering department to ensure guest satisfaction and exceed/meet guest expectations.
  • Review sales and food costs with the Executive Chef to ensure the department is meeting budgeted costs.
  • Ensure that excess items are utilized efficiently.
  • Oversee and direct training of new hires in specified phases of the kitchen operation.
  • Maintain an ongoing training program for existing staff.
  • Maintain hotel policies and standards.
  • Perform any other job-related duties as assigned.
  • Comply with attendance rules and be available to work on a regular basis.

Requirements:

  • Self-starting personality with an even disposition.
  • Maintain a professional appearance and manner at all times.
  • Can communicate well with guests.
  • Must be willing to pitch-in and help co-workers with their job duties and be a team player.
  • Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line.
  • Ability to work with all products and food ingredients involved.
  • Ability to operate, clean, and maintain all equipment required in job functions.
  • Ability to plan and develop menus and recipes.
  • Ability to apply basic supervisory skills to plan, organize, direct, coach, train, and discipline, as necessary.
  • Ability to ensure the security of kitchen access, products, and hotel property.
  • Ability to operate with stress, time constraints, physical activity, and continuous walking.
  • Finger/hand dexterity in order to operate food machinery.
  • Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.