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21 and over
Efficiently operates within pre-established food and labor cost controls and plays an active role in contributing to the various outlets profits.
Maintains operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items.
Design production schemes and assists in implementation of restaurant menu and menu engineering.
Provides management and support of all kitchen employees ensuring proper scheduling and vacation planning.
Maintains high customer satisfaction through consistently introducing innovative products.
Establishes measurable goals and objectives that focus on profit, product and people.
Ensures kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene.
Ensures that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, state and local laws as well as the Culinary Union.
Ensures that employees have all required certification validated, i.e., Health Cards and Alcohol Awareness.
Provides employees with proper training and developmental opportunities that will aid in their career aspirations.
Ensures kitchen equipment is properly maintained and functioning.
Actively interacts with guests and consistently coaches’ staff on guest relations skills.
Portrays a professional, charismatic image when interacting with all media.
Performs other job related duties as requested.
At least 3 years of similar Food and Beverage experience.
Possess good communication, organizational, and supervisory skills.
Have strong coaching and development skills.
Have prior experience in labor and food cost control.
Have a working knowledge of knives, knife skills and small wares equipment.
Ability to work in a high pressure environment.
Have a working knowledge of health, safety and sanitation procedures.
Have a working knowledge of weights and measures and various cooking techniques.
Excellent customer service skills.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
Minimum training program from a National Association.
Associates Degree in Culinary Arts or recognized formal certified
High school diploma or equivalent.
Able to effectively communicate in English, in both written and oral forms.
Formal culinary training.
Previous experience working in a similar resort setting.
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