Responsibilities
Culinary Excellence
- Collaborate with the Executive Sous Chef to develop, innovate, and execute unique and captivating culinary offerings for the specialty restaurant.
- Oversee daily kitchen shift operations, ensuring adherence to Food & Beverage policies, standards, and procedures.
- Maintain impeccable food preparation, handling, and storage standards to guarantee the highest quality.
- Ensure food products meet superior standards in terms of presentation, flavor, and quality.
- Maintain precise food product handling and temperature control protocols.
Team Leadership
- Lead, inspire, and direct the kitchen team, promoting a culture of mutual trust, respect, and cooperation.
- Demonstrate strong interpersonal and communication skills to effectively lead, influence, and motivate team members.
- Cross-train employees to ensure operational flexibility and expertise across various roles.
- Foster a collaborative environment, establishing open relationships among team members.
Operational Excellence
- Work in tandem with the Executive Sous Chef to establish and achieve kitchen goals, including performance and budget targets.
- Develop clear plans to prioritize, organize, and execute daily kitchen operations effectively.
- Understand the impact of kitchen operations on the hotel's financial objectives and manage to meet or exceed budgeted goals.
- Lead investigations, reporting, and follow-up on employee accidents, maintaining adherence to safety standards.
Exceptional Customer Service
- Go above and beyond to provide exceptional service that exceeds customer satisfaction and retention expectations.
- Ensure the specialty restaurant consistently delivers high-quality experiences that meet customer expectations.
- Provide guidance and coaching to team members to enhance guest relations and overall service.
- Champion guest satisfaction in all departmental interactions and meetings, with a focus on continuous improvement.
Qualifications
- Minimum 3-4 years experience with advanced work-related and supervisory culinary experience or minimum of 2 years as Sous chef in a 4 or 5-star hotel or restaurant.
