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Posted : Thursday, July 25, 2024 11:54 PM
Description
JOB OVERVIEW This position is in charge of all things related to the culinary dept, to include menu creation with Crescent F&B & the Executive Chef , management of kitchen staff, ordering and purchasing of inventory.
Assist in maintaining smooth operations of any kitchen they are assigned during all meal periods Ensures food is prepared according to and exceeding specifications; assist in training line staff to the hotel and kitchen standards.
Responsible for all kitchen operations in the absence of the Executive Chef.
REPORTSTO: Executive Chef/ Food and Beverage Director ESSENTIAL JOB FUNCTIONS: Responsible for all culinary operations at the Specified Locations and Leadership for each moment on the job.
The incentive for the job is leadership in all areas.
Responsible for efficient food and labor cost.
Responsible for overseeing equipment maintenance and safety in all food service areas.
Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge.
Monitor china, glass and silver usage/breakage and inventory.
Able to source product and specs for equipment.
Monitors kitchen policy of uniforms, attendance, and appearance on culinary and stewarding employees.
Responsible for cleanliness and organization of all walk-in coolers and freezers, to include pastry, all reach in coolers, dry storage and public use areas of kitchen.
This is a daily task that must be completed.
Control food safety and sanitation with in the entire kitchen, educate and train in needed areas.
Check dates and quality of all areas of food service.
Communicate with food and beverage managers and Director of Food and Beverage on all issues and activity.
Oversees and participates in food production.
Able to expedite and perform all station or line cook functions.
Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines.
Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications.
Works with staff on Mise en Place and checks each station for completion and quality prior to service.
Are current with food industry, broad, advanced culinary knowledge and cooking skills, able to teach.
Maintains a positive attitude and positive, inspiring, motivated, kitchen environment.
Able to develop recipes, food cost analysis and menu development.
Consistently write, develop and execute menus.
Able to write, develop, and execute a special function menu with in budget for restaurant with the current food philosophy and technique established.
Responds to shift coverage for restaurant line when needed.
Responsible for a quality staff meal and maintenance of food area.
Daily checks the prep area of associate meals and coolers, proper rotation and monthly menu development.
Competent with Microsoft Word, Excel, and other Microsoft programs.
Fluent in all areas of food safety and health department as determined by the Oklahoma Department of Health Involved with work and work related issues, communicates with other managers outside of Food and Beverage Department to contribute to a smooth culinary operation.
Reads and is well versed on industry related journals to include popular magazines, food writing, media and industry related functions.
Capable of being described by others as passionate about work, food and people.
When speaking about work, others in the kitchen and department are excited about what you have to say or demonstrate.
Entirely committed to excellence and the pursuit of perfection.
Able to recognize efforts and commitment in others and note the achievements while setting another goal to keep moving forward, never resting on accomplishments.
Exudes fulfillment with work and belief in hospitality, prepared to work as hard as you can to get the job done and to do it better.
REQUIRED SKILLS AND ABILITIES: Must have the ability to communicate in English.
Self-starting personality with an even disposition.
Maintain a professional appearance and manner at all times.
Can communicate well with guests.
Must be willing to “pitch-in” and help co-workers with their job duties and be a team player.
Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line.
Ability to work with all products and food ingredients involved.
Ability to operate, clean and maintain all equipment required in job functions.
Ability to plan and develop menus and recipes.
Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary.
Ability to ensure security of kitchen access, products and hotel property.
Ability to operate with stress, time constraints, physical activity and continuous walking.
Finger/hand dexterity in order to operate food machinery.
Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs.
on a continuous schedule.
PERFORMANCE STANDARDS Customer Satisfaction: Our customers are what we are about.
One of the keys to a positive guest experience is positive interaction with Crescent staff.
It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances.
Every Crescent associate is a guest relations ambassador, every working minute of every day.
Work Habits: In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance.
You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job and ask for help whenever you are not sure how to do something.
Safety & Security: The safety and security of our guests and associates is of utmost importance to Crescent.
Every Crescent associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns.
NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties.
Furthermore, the specific examples in each section are not intended to be all-inclusive.
Rather, they represent the typical elements and criteria considered necessary to perform the job successfully.
Other job-related duties may be assigned by the associate’s supervisor.
Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an “at will” associate.
Assist in maintaining smooth operations of any kitchen they are assigned during all meal periods Ensures food is prepared according to and exceeding specifications; assist in training line staff to the hotel and kitchen standards.
Responsible for all kitchen operations in the absence of the Executive Chef.
REPORTSTO: Executive Chef/ Food and Beverage Director ESSENTIAL JOB FUNCTIONS: Responsible for all culinary operations at the Specified Locations and Leadership for each moment on the job.
The incentive for the job is leadership in all areas.
Responsible for efficient food and labor cost.
Responsible for overseeing equipment maintenance and safety in all food service areas.
Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge.
Monitor china, glass and silver usage/breakage and inventory.
Able to source product and specs for equipment.
Monitors kitchen policy of uniforms, attendance, and appearance on culinary and stewarding employees.
Responsible for cleanliness and organization of all walk-in coolers and freezers, to include pastry, all reach in coolers, dry storage and public use areas of kitchen.
This is a daily task that must be completed.
Control food safety and sanitation with in the entire kitchen, educate and train in needed areas.
Check dates and quality of all areas of food service.
Communicate with food and beverage managers and Director of Food and Beverage on all issues and activity.
Oversees and participates in food production.
Able to expedite and perform all station or line cook functions.
Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines.
Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications.
Works with staff on Mise en Place and checks each station for completion and quality prior to service.
Are current with food industry, broad, advanced culinary knowledge and cooking skills, able to teach.
Maintains a positive attitude and positive, inspiring, motivated, kitchen environment.
Able to develop recipes, food cost analysis and menu development.
Consistently write, develop and execute menus.
Able to write, develop, and execute a special function menu with in budget for restaurant with the current food philosophy and technique established.
Responds to shift coverage for restaurant line when needed.
Responsible for a quality staff meal and maintenance of food area.
Daily checks the prep area of associate meals and coolers, proper rotation and monthly menu development.
Competent with Microsoft Word, Excel, and other Microsoft programs.
Fluent in all areas of food safety and health department as determined by the Oklahoma Department of Health Involved with work and work related issues, communicates with other managers outside of Food and Beverage Department to contribute to a smooth culinary operation.
Reads and is well versed on industry related journals to include popular magazines, food writing, media and industry related functions.
Capable of being described by others as passionate about work, food and people.
When speaking about work, others in the kitchen and department are excited about what you have to say or demonstrate.
Entirely committed to excellence and the pursuit of perfection.
Able to recognize efforts and commitment in others and note the achievements while setting another goal to keep moving forward, never resting on accomplishments.
Exudes fulfillment with work and belief in hospitality, prepared to work as hard as you can to get the job done and to do it better.
REQUIRED SKILLS AND ABILITIES: Must have the ability to communicate in English.
Self-starting personality with an even disposition.
Maintain a professional appearance and manner at all times.
Can communicate well with guests.
Must be willing to “pitch-in” and help co-workers with their job duties and be a team player.
Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line.
Ability to work with all products and food ingredients involved.
Ability to operate, clean and maintain all equipment required in job functions.
Ability to plan and develop menus and recipes.
Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary.
Ability to ensure security of kitchen access, products and hotel property.
Ability to operate with stress, time constraints, physical activity and continuous walking.
Finger/hand dexterity in order to operate food machinery.
Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs.
on a continuous schedule.
PERFORMANCE STANDARDS Customer Satisfaction: Our customers are what we are about.
One of the keys to a positive guest experience is positive interaction with Crescent staff.
It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances.
Every Crescent associate is a guest relations ambassador, every working minute of every day.
Work Habits: In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance.
You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job and ask for help whenever you are not sure how to do something.
Safety & Security: The safety and security of our guests and associates is of utmost importance to Crescent.
Every Crescent associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns.
NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties.
Furthermore, the specific examples in each section are not intended to be all-inclusive.
Rather, they represent the typical elements and criteria considered necessary to perform the job successfully.
Other job-related duties may be assigned by the associate’s supervisor.
Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an “at will” associate.
• Phone : NA
• Location : Monkey Island, OK
• Post ID: 9051573793
