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Senior Kitchen Operations Manager
2 months ago
**Job Summary**
We are seeking a highly skilled and experienced Sous Chef to join our team at The Plaza Hotel Pioneer Park. As a key member of our culinary team, you will be responsible for assisting the Executive Chef in the preparation of food and oversight of kitchen operations.
**Key Responsibilities**
- Assist the Executive Chef in the preparation of food and oversight of kitchen operations in accordance with established food quality, guest service, and sustainability standards.
- Interview, select, train, schedule, coach, and support associates to ensure they perform in accordance with established brand or hotel standards and consistent with HHM core values.
- Oversee preparation and production of menus, development, and execution of recipes.
- Manage kitchen operations and assigned staff to ensure efficient and effective food preparation and service.
- Develop new menu items, test, and create recipes to enhance the culinary experience for our guests.
- Train, develop, and evaluate personnel with regard to proper use of standard kitchen equipment and tools, techniques, and skills.
- Supervise kitchen personnel to ensure that methods of cooking, garnishes, and portion sizes are as prescribed.
- Manage budget, monitor costs, and operating needs in keeping with overall containment of unnecessary expenditures.
- Direct and develop skills of the team to the achievement of department and area goals.
- Evaluate all direct reports and conduct introductory period and annual performance reviews.
- Maintain an open-door policy and address all team member issues and/or concerns in a timely manner.
- Conduct divisional/departmental staff meetings on a monthly basis.
- Follow sustainability guidelines and practices related to HHM's EarthView program.
- Practice safe work habits, wear protective safety equipment, and follow MSDS and OSHA standards.
**Requirements**
- Degree or certification from an accredited culinary program preferred.
- 3 years of experience in a managerial position of an upscale and/or high-volume food service establishment required.
