Job DescriptionSummary of Responsibilities:
Reporting to the Executive Chef, responsibilities and essential job functions include, but are not limited to, the following:
- Showcasing your artistic culinary talents through your menu design
- Leading the local market restaurant industry with trend setting food offerings
- Strives to advance his/her knowledge, skills and abilities and consistently shares same with others
- Making key operating decisions that impact the F&B offering for the restaurant
- Training a team of diverse and professional colleagues to deliver on our dining experience
- Responsible for the food culture and food safety of the restaurant
- Being a key leader in the hotel operations team
- Oversees daily culinary operations and sets the direction of the team
- Works in conjunction with the PR and Marketing team to grow Garrison revenues via social and other marketing campaigns
- Preparation of financial forecasts and budgets for the Restaurant team including ordering of product and scheduling of team members
- Ensuring proper inventory control and ordering practices are utilized
- Sets and oversees the goals as identified through employee engagement surveys
- Leading initiatives to guarantee Guest Satisfaction Scores are achieved
- Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods
- In conjunction with other leaders, the Restaurant Executive Chef will ensure the kitchen is maintained in optimum condition
- Instrumental in running a department that meets Health & Safety committee objectives
- Will support and provide direction for the menu development and implementation of menus with consideration to banquet concept, food trends, guest satisfaction results & food cost
- Actively involved in kitchen and department head meetings
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
QualificationsQualifications: - Creative, self-motivated, detail oriented and well organized
- Product and quality obsessed with good knowledge in menu engineering and design
- A team player with the ability to train, coach and motivate employees.
- Experience leading a fast-paced culinary operation
- Strong leadership and communication skills
- Previous experience scheduling of a large culinary team
- Understanding of labor costs and productivity
- Versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-over
Physical DemandsThis position requires:
- Constant standing and walking throughout shift.
- Frequent lifting and carrying up to 50 lbs.
- Occasional kneeling, pushing, pulling.
- Occasional ascending or descending ladders, stairs and ramps.
Additional InformationYour team and working environment:A team of Heartists that are committed to working together, supporting each other, and providing the best guest experience, Feel Valued, Feel Sparked, We Are One
