JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees\' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brand\'s safety standards. Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Essential Functions Under the general guidance and supervision of the Complex Executive Chef or delegate and within the limits of established brand policies and procedures, responsible for overseeing and directing all aspects of the kitchen. Analyzes information and evaluating results to choose the best solution and solve problems. Responsible for the kitchen operation during shift worked, in the absence of the Executive Chef/ Executive Sous Chef. Liaise with restaurant /banquet manager regarding food preparation and presentation with the Chief steward to ensure cleanliness & hygiene standards and with Engineering department to ensure that all equipments is proper order. Supervises the work of the kitchen staff on a specific shift to ensure food preparation, organization and presentation standards are followed. Ensures that kitchen equipment is in proper working order and issues maintenance orders for its repair. Trains staff in accordance with planned training programs and corrects production errors/methods as found necessary. Maintains waste at a minimum and determines that portion control is followed to ensure that the required food cost percentage is obtaining Initiates and participates in creative selling, merchandising, decoration and presentation ideas. Assists in revising new recipes. Liaise with the Stewarding Department to ensure a high standard of cleanliness is maintained in the kitchen, its fixtures and equipment. Orders fresh and dry goods in the absence of the Executive Chef. Liaise with the Restaurant and Banquet Managers regarding food preparation, presentation, special menus and seasonal specialties. Ensures that all cooked goods are visually attractive and eye appealing by checking and testing on regular basis and prepared in an appetizing manner. Supervises and participates in Buffet set up and decoration. Supervises during meal periods that buffet table and a la carte mice en place is kept replenished and attractive for duration of service. Ensures that portion control policy/standard planting instructions are adhered to. Participates in preparing and maintaining recipe file. Keeps himself updated on new products and trends. Conducts "ON THE JOB" training as appropriate. Participates in menu planning as appropriate. Coaches employees in the kitchen the clear as you go method of working. Performs related duties and special projects as assigned. Samples all foods, on regular basis to ensure established standards are maintained. Participates personally in cooking and supervising the preparation/pick-up of dishes. Makes sure quality has the same importance in all sales outlets. Shows expertise and imagination in adapting services to product availability/quality and seasonal products. Personally monitors client satisfaction, and takes into account all comments. Keep informed on changed in the competition and market, and takes this into account when developing both a la carte and set menus. Management Compentencies Leadership Adaptability Problem solving & decision making Profession Demanor Building contributing to teams Driving for results Build professional coworker relationships Build professional customer relationships Organizational capability Talent management Learning & applyin professional expertise Kitchen Manitenance Computer Skills Safety and Security Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment. Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor. Follow policies and procedures for the safe operation and storage of tools, equipment, and machines. Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury. Complete appropriate safety training and certifications to perform work tasks. Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel. Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters). Policies and Procedures Follow company and department policies and procedures. Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures. Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures. Protect the privacy and security of guests and coworkers. Perform other reasonable job duties as requested by Supervisors. Job Type: Full-time Application Question(s):

• Do you hold experience at the same capacity (Sous Chef) for at least 1 year?
• Do you experience working in Hospitality?

Application Deadline: 30/04/2023