Head Chef/Chef de Cuisine InterContinental Suites Hotel

A Chef De Cuisine oversees the daily operations of a kitchen, including managing staff, coordinating food orders, supervising food preparation, and ensuring quality and safety of food and staff. Maintains a clean and organized work environment and practices excellent time management skills. Participate in menu development, recipe creation, and training kitchen staff.

Key Responsibilities of a Kitchen Manager:

• Staff Management: Hiring, training, scheduling, and supervising kitchen staff.
• Food Preparation and Quality: Overseeing food preparation, ensuring quality control, and maintaining food safety standards.
• Menu Planning and Development: Contributing to menu planning, recipe development, and portion control.
• Inventory and Ordering: Managing inventory, ordering supplies, and controlling costs.
• Safety and Compliance: Ensuring compliance with relevant health and safety regulations.
• Coordination: Working with the Executive Chef, Executive Sous Chef, restaurant manager and other staff to ensure smooth service and guest satisfaction.

Important Skills:

• Possess culinary knowledge.
• Exhibit leadership and communication skills to manage staff and interact with others.
• Be well-organized to handle various tasks and schedules.
• Have financial understanding for budgeting and cost control.
• Be adaptable and skilled in problem-solving in a fast-paced environment.
• Show attention to detail for quality, inventory, and safety standards.

DUTIES AND RESPONSIBILITIES

• Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff.
• Proper scheduling to ensure coverage of our 24/7 operation while adhering to budgeted manning guidelines
• Enforce company policies as it relates to kitchen work, work areas, and kitchen staff. Recommend disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Enforce training protocols and provide training tools and equipment needed to kitchen staff effectively carry out their job functions.
• Supervise the preparation and presentation of all menu items in accordance with established recipes and standards. Assist in the executing of all meals and menus for the restaurant and catered events within brand or local menu guidelines.
• Execute procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. Execute ordering.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.
• Enforce cleaning schedules for all kitchen equipment, including but not limited to sinks, hoods, coolers, freezers, dishes, flatware, pots and pans, etc., on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, vacuumed, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.
• Assist catering and banquet staff with banquets, parties and other special events as needed.
• Promote teamwork and quality service through daily communication, including but not limited to conducting shift meetings, and delegating tasks.
• Interact with outside contacts: Guests - to ensure their total satisfaction Vendors - to order supplies and equipment Health Department and other regulatory agencies - regarding safety matters and kitchen inspections
• Prepare meals and/or set up and replenish buffets/stations to ensure the smooth operation of the hotel's food and beverage facilities.
• Maintain a well-balanced shift schedule for shelf and kitchen staff. Respond to PTO requests in a timely manner. Provide coverage plans in the event of a call-off.
• May perform other duties as assigned.

ACCOUNTABILITY

A Kitchen Manager is accountable for ensuring efficient kitchen operations, including managing staff, maintaining inventory, adhering to food safety standards, and ensuring food quality. They are also responsible for upholding health and safety regulations and overseeing the entire kitchen process.

1. Staff Management:

• Training: Interviewing and training kitchen staff to ensure a competent and skilled workforce.
• Scheduling: Creating schedules that optimize labor costs and meet business demands.
• Supervision: Supervising and guiding kitchen staff to deliver quality food on time.
• Leadership: Leading and motivating the kitchen team to achieve restaurant goals.

1. Inventory Management:

• Ordering: Ordering ingredients and supplies to ensure adequate stock.
• Tracking: Monitoring inventory usage, loss, and orders to minimize waste and control costs.
• Cost Control: Managing inventory levels and costs to ensure profitability.

1. Food Safety and Quality:

• Health and Safety: Enforcing strict health and safety standards and regulations.
• Food Quality: Ensuring the quality of orders, including plating and temperature checks.
• Hygiene: Maintaining a clean and sanitary kitchen environment, adhering to and enforcing uniform standards.

1. Other Responsibilities:

• Equipment Maintenance: Ensuring the proper usage and cleaning of kitchen equipment and tools.
• Menu Development: Collaborating with chefs to develop recipes and adjust menus.
• Communication: Maintaining clear communication with food service staff.
• Guest Experience: Contributing to a positive guest experience through efficient food preparation, service and service recovery as needed

QUALIFICATIONS AND REQUIREMENTS

Completion of a degree or certificate in culinary arts, or equivalent combination of education and culinary/kitchen operations experience

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Moving about the kitchen
• Handling food, objects, products and utensils
• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with managers, employees and third parties that reflects highly on the hotel, the brand and the Company..
• Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Food service permit or valid health/food handler card as required by local or state government agency is preferred, but can be acquired on the job.
• May be required to work nights, weekends, and/or holidays, and must maintain flexible availability during peak season/events.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.