Full job description

The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week.

To manage and supervise the day-to-day operations of the Delmonico’s and Polo Lounge kitchen(s) and ensure the preparation and delivery of quality products to our guest. Responsible for all restaurant food production in both venues. In concert with the Executive Chef. assist with developing menus, food purchase specifications and recipes. Supervise, direct, and develop staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints.
• Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Interview, select, train, supervise, counsel and discipline all employees in the department.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Controls payroll and equipment cost (minimizing loss and misuse)
• Provide, develop, train, and maintain a professional work force.
• Ensure all services to members are conducted in a highly professional and efficient manner.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and unauthorized removal.
• Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Coordinate all training activities for kitchen, to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
• Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
• Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations.
• Perform other related duties incidental to the work described herein.
• Develops standardized recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs.
• Consults with the Executive Chef and / or the Food & Beverage staff regarding food production aspects of special events being planned.
• Evaluates food products to assure that quality standards are consistently attained.
• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect stateoftheart techniques, equipment and terminology.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Periodically visits dining area when it is open to welcome members.
• Consistent professional and positive attitude and actions when communicating with guests and associates.
• Ensure maintenance problems are promptly reported through proper channels.
• Comply with all company policies and procedures.
• Check with manager/supervisor before leaving work area for any reason.
• On time and at work when scheduled, and in proper uniform.
• Report any incidents of guest dissatisfaction or other matters of significance to manager so that corrective measures may be taken.
• Any other tasks/duties as requested by management.

Qualifications

The Company may consider equivalent combination of acceptable education and experience providing the knowledge, skills and abilities cited below.

Education and Experience

• Associate’s degree with major concentration in food and beverage preparation, management, nutrition or related field; or four years related experience and/or training; or equivalent combination of education and experience.
• 4 years progressive experience in high volume food production or catering. Knowledge of Food & Beverage operations including foods, supervisory aspects, service techniques and guest/associate interaction.
• Familiarity with hospitality industry practices preferred