Education & Experience Requirements
• Culinary school graduate and/or 3 years of progressive experience in a professional kitchen preferred
• ServSafe or similar food safety course certification is preferred
• Prior work experience in a variety of commercial/professional kitchen required
Knowledge, Skills & Abilities
• Knowledge of purchasing food and beverage
• In-depth knowledge of culinary techniques, food preparation, and kitchen equipment
• Knowledge of high-volume production
• Familiar with menu costing, inventory, and ordering
• Familiar with Hotel fire, safety and health procedures and assist in emergency and security procedures as directed by management
• Ability to read a P&L and understand the dynamics of labor and food cost management
• Ability to assist culinary team in achieving labor and food budgets
• Strong understanding of food safety regulations and sanitation standards
• Strong time management skills, with the ability to work under pressure and multitask effectively
• Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences
• Ability to bring concerns guest or kitchen concerns to Chefs attention
• Ability to maintain a high level of quality control and consistency in food preparation and presentation
• Ability to understand written and spoken English, Spanish a plus