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

• Experience in a high volume egg station is required.
• 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.
• Ability to maintain standards remotely through mentorship and follow up.

Essential Job Functions:

• Manage day-to-day kitchen activities, plan and assign work and establish performance and development goals for team members.
• Develop plan to manage day-today kitchen activities remotely when necessary.
• 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.
• To assist sales, catering and banquet staff with banquets, parties and other special events.
• Ensure that all menu items are prepared and presented according to established recipes and standards.
• Develop menu design and concepts for all food and/or bar outlets and catering events.
• Adjust menu design and concepts to reflect seasons
• Maintain and promote positive relationships with vendors.
• Develops vendor relationships appropriate for the concept of the outlet.
• Solicit guest feedback to improve food and presentation quality.
• 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, storerooms and work areas are in proper operational condition and are cleaned and sanitized on a regular basis.
• Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.
• To understand and respond to all guest needs and requests in a timely and professional manner.
• 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 hotel guests and ensure that appearance and quality are consistently maintained.
• 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 monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget.
• To follow all company policies and procedures.
• To immediately report all suspicious occurrences and hazardous conditions.
• 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.