Position Purpose
Responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations in the hotel’s continuing effort to deliver outstanding guest service and financial profitability.
Job Functions

• Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed
• Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
• Check on all kitchen equipment in your area that has to be fixed and report it to the Executive Chef on a daily basis. Assure proper cleanliness and sanitation of kitchen and food storage areas and equipment in all such areas, according to the USPH regulations.Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standard
• Monitor and develop team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward
• Coordinate and monitor training programs and ensure their implementation
• Foster environment of on-going learning of cooking standards and technique
• Generate, fill and monitor daily supply requisition forms
• Responsible for employee compliance with hotel policies and procedures. Initiate disciplinary action when appropriate
• Attend division and department meetings and conduct monthly departmental meetings
• Control overtime and proper time management procedures (work within the set budget).
• Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly. Interact in courteous and professional manner with guests and hotel staff with whom employee comes into contact.
• Assist with related duties and special projects as requested.Attending training sessions set out by the Westin Resort to ensure continued personal development.

Required Knowledge and Skills

• Must have thorough knowledge of basic cooking methods.
• Must have thorough knowledge of French: Classical, Contemporary and Modern cooking.
• Must have the ability to apply creativity and originality to production of food items and presentation in accordance with needs.
• Thorough knowledge of various aspects of cooking.
• Thorough knowledge of and ability to produce cold food items including, but not limited to salads, pates, sauces, show pieces, chaud-froids, and mirror buffets.
• Able to supervise and train newly hired staff.