Room Chef

Job Summary: Primary responsibilities include coordinating activities of, managing, and directing indoctrination and training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods in restaurants to ensure an efficient and effective food service and product, exercising discretion and using independent judgment.

Essential Job Functions:

· Development and management of the budget for the kitchens

· Develops training and trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes process to ensure compliance with maintenance schedules in conjunction with manufacturer’s instructions for all equipment

· Determines and reviews staffing levels to apportion work and maintain proper coverage and budgeted levels of employment

· Develops training and trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals

· Directs the work of kitchen personnel including, but not limited to, Pit Master, Sous Chef and Pastry Chef positions

· Responsible for management of Pit Master, Sous Chef and Pastry Chef positions, including interviewing, hiring, and training, as well as management of terminations, advancements, promotion, discipline and other personnel matters across kitchen environment

· Controls food costs and establish purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control

· Works closely with the F&B Director to contribute to and develop innovative menu concepts and ensure that our guests enjoy an exceptional dining experience

· Creates new menu items based on local trends or customer feedback

· Must be able to deal with high volume customer interactions and be consistently outgoing, upbeat and cheerful

· Builds guest relations throughout every shift by talking with customers and making them feel welcome, comfortable, and inviting them back

· Observes all activity within assigned area offering assistance to all guests

· Observes activity and reports anything that is out of the ordinary

· Capable of handling routine customer complaints and incidents and exhibits the appropriate discretion to identify situations that require the attention of management personnel; effort is given to resolve all situations in a manner that maintains positive guest relationships

· Ensures all guests are kept in play by providing friendly and helpful service at all interactions

· Utilizes open body language, politely speaks with and assists guests as needed

· Assists in maintaining a spotless facility by disposing of any cups, glasses or bottles left by guests

· Maintains paperwork accuracy and efficiency within department/property standards

· Adheres to regulatory, departmental, and company policies in an ethical manner and encourages others to do the same

· Empowered to resolve guest disputes quickly and efficiently

· Other duties as assigned