• Complete forecasts, plans and departmental production reports for management.
• Participate in the preparation of the restaurant’s annual budget and the setting of departmental goals.
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations
• Manage day-to-day kitchen activities, plan and assign work and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
• Educate and train team members in compliance standards, service behaviors and governmental regulations. Ensure staff has the tools, training and equipment to carry out job duties.
• Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events.
• Recommend and/or initiate salary, disciplinary or other staffing/human resources-related actions in accordance with company rules and policies.
• Ensure that all menu items are prepared and presented according to established recipes and standards.
• Ensure food prepared is consistent and of the highest possible quality.
• Develop menu recipes and concepts for all food and/or bar outlets and catering events. Monitor competitor and industry trends.
• Assist Food and Beverage Director with menu planning, food and beverage coordination, table arrangements, decoration options,
• Assist with addressing customer questions and issues relating to kitchen services.
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage.
• Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
• Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.
• Hire, train, schedule, support, review, discipline and terminate employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity.
• To understand and respond to all guest needs and requests in a timely and professional manner.
• Complete payroll and timekeeping logs to specifications.
• Train staff on all SOPs and ensure there is understanding and compliance.
• Ensure foods are stored and served at proper temperatures.
• To establish the hours and routines for the internal requisition of food.
• To monitor presentation of all foods served to restaurant guests and ensure that appearance and quality are consistently maintained.
• To maintain an adequate supply of all provisions in the kitchen and establish programs that minimize waste and pilferage.
• To report all needed equipment repairs.
• To assist in the planning, writing and pricing of food menus.
• To regularly inspect all kitchen areas to ensure sanitary conditions.
• To continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget.
• To properly document Personnel/Payroll transactions, as directed, for processing in the Human Resources Office.
• To follow all company policies and procedures.
• To immediately report all suspicious occurrences and hazardous conditions.
• To maintain the cleanliness and safety of work areas at all times.
• To conduct departmental safety training for all new Kitchen employees, before they begin to work
• Focus on safety and the following of safe work practices by yourself and those under your direction. Including compliance with company safety standards, and state and local regulations that pertain to your department.
• To attend all mandatory meetings as directed.
• Perform other duties as assigned. May also serve as manager on duty.

• Fluency in English (verbal and written) is required. Spanish speaking ability a plus.
• Bachelor’s degree with special courses or certification in culinary schooling required.
• Must have minimum five years’ experience as an Executive Chef in an establishment of comparable quality, with knowledge of culinary operations and quality food preparation. Familiarity with Italian Regional Cuisine a plus.
• Familiar with OSHA, SB198, local Department of Health regulations, state liquor laws and relevant current laws governing handling of hazardous substance.

• Demonstrated ability to train staff and ensure a high level of customer service.
• Excellent interpersonal skills and the ability to work well with co-workers and the public.
• Possess a courteous, friendly and professional manner.
• Must model the highest work and safety standards for the staff.
• Strong written and verbal communication skills.
• Ability to effectively manage staff to maintain a high level of morale and productivity.
• Must be organized, efficient and meet high quality standards for service.
• Must have excellent planning and organizational skills.
• Ability to work well under pressure and handle multiple tasks at once.

Essential Physical Abilities:

• Frequently required to handle and move objects weighing up to 50 lbs. over short to moderate distances.
• Must be able to work well at a very fast pace, under pressure.
• Working environment may be moist, warm and odorous from cooking foods.
• Kitchen floor may be slippery from moisture and grease.

• Medical, Dental and Vision insurance
• Vacation, Sick and Holiday time off benefits
• 401K retirement benefits
• Bonus Plan