- Reports directly to the Executive Chef and Executive Sous Chef
- Responsible for maintaining food quality and ensuring guest satisfaction
- Work closely with the Executive Chef and Executive Sous Chef in menu development and presentation
- Work closely with Executive Chef to standardize recipes
- Responsible along with Executive Chef/Executive Sous in maintaining overall food & labor cost within budgetary guidelines
- Maintain standards of hygiene throughout the kitchen
- Must be actively involved in monitoring staff performance
- Maintain food presentation quality in the restaurant at all times
- Execute all production and plating in a timely efficient manner to meet and exceed guest expectations
- Source out new products and supplies to constantly develop menus
- Remain on top of culinary trends & seek ways to improve culinary trends
- Ensure that proper par stocks of all food items are maintained
- Motivate and train staff
- Receive all goods and ensure that they meet company quality specifications and reject those items that do not
- Liaise with outlet manager and service staff regarding service issues
- Any other duties as assigned by the company
Salary Range $90,000 - $95,000 Annually
- Excellent communication skills, verbal and written
- Minimum 5 years experience in an A La Carte Kitchen within a hotel environment with management and supervisory experience
- High energy, positive attitude, willingness to learn and grow
- Shows initiative and creativity
- Logical thinker and team player
- Ability to create standard recipes
- Excellent plate presentation
- Strong understanding of purchasing, receiving, inventory control and stock rotation
Excellent knowledge of modern, cutting edge culinary trends
