Essential Duties and Responsibilities
The following are specific contributions that must be developed during the training program in order to successfully complete the program and be placed in a hotel:
•Manage the daily production, preparation, and presentation of all food for the hotel’s restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.
•Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
•Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards, and regulations.
•Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
•Promote the Accident Prevention Program to minimize liabilities and related expenses.
•Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
•Should assume the responsibilities of the Executive Chef in his or her absence.
•Comply with attendance rules and be available to work on a regular basis.
•Perform any other job-related duties as assigned.