Job DescriptionJOB OVERVIEW:Supervise day-to-day activities of the Sous Chefs and other culinary personnel to achieve compliance in food preparations, presentation, and quality. Assist with employee training and scheduling. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Serve as Executive Chef in his/her absence.
DUTIES AND RESPONSIBILITIES:Financial Returns- Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
- Assist the Executive Chef in creating and tasting new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities.
- Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniform, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.
People- Recommend and initiate salary, disciplinary, or other staffing/human resources - related actions in accordance with company rules and policies. Alert management of potentially serious issues.
- Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales & Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staffs with banquets, parties and other special events.
- Interact with outside contacts:
- Guests - to ensure their total satisfaction
- Vendors - to order supplies and equipment and ensure best prices and quality
- Health Department and other regulatory agencies - regarding safety matters and kitchen inspections
Guest Experience- Review the following day's menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels.
Responsible Business- Assist in developing new menus and concepts to keep up with business and industry trends.
- Supervise of day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work. Assist with the communication and enforcement of formal policies and procedures.
- Assist the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment.
- Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.
- May serve as Manager on Duty or perform other duties as assigned.
ACCOUNTABILITY:Supervises culinary employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets, and banquet facilities catering to more than 500 people.
QUALIFICATION AND REQUIREMENTSCompletion of a high school diploma or equivalent, and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred.
This job requires ability to perform the following:
- Carrying or lifting items weighing up to 50 pounds
- Moving about the kitchen
- Handling food, objects, products and utensils
- Bending, stooping, and kneeling
Other:
- Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand, and the Company.
- Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.
- Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
- Problem solving, reasoning, motivating, organizational and training abilities are used often.
- Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
- Must be able to work nights, weekends, and/or holidays.
WHAT WE OFFER:We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life - including an impressive room discount and some of the best training in the business.
The annual salary for this exempt manager role is $85,000-$87,000. This rate is only applicable for jobs to be performed in Houston, Texas.
This is the starting rate we in good faith believe we would pay for this role at the time of this posting. We may pay more or less than the posted rate, and the rate may be modified in the future. An employee's pay position within the pay range will be based on several factors including, but limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.
We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401k, and many other benefits to eligible full-time employees.
You can apply for this role through the link below (or through the internal career site if you are a current employee).
Remarks: No amount of pay is considered wages or compensation until earned, vested, and determinable. The amount and availability of any bonus, commission, or any other form of compensation that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law.
