JOB OVERVIEW:

Assign, coordinate, train, and supervise the kitchen staff and set-up of food production areas within the kitchen to maximize productivity and ensure food quality, set-up, and service are under standardized recipes and procedures.

EXPECTATIONS

Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Ensures that hotel policies get administered fairly and consistently. Be knowledgeable in quality products, presentations, and flavors. Ensures compliances with food handling and sanitation standards are in place. Ensures that local, state, and federal (OSHA and Health Department) regulations are followed. Implement the SAFETY-COVID-19 company protocol. Interacts with guests to obtain feedback on product quality and service levels. Solicits associate feedback utilizes an open door policy. Maintains kitchen inventory and assigned budget. Approach all encounters with guests and employees in a friendly, service-oriented manner. Maintain high standards of personal appearance and grooming, including wearing the proper uniform and name tag when working (per brand standards). Maintain regular attendance in compliance with Crescent Hotels and Resorts standards as required by scheduling, depending on the hotel's needs. Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid Ensure that all kitchen personnel fulfills their job functions appropriately. Address and resolve all customer problems efficiently. Minimize spoilage waste and over-production. Monitor all Banquet and Catering activities. Expedite peak meal periods by maintaining a hands-on approach. Perform any other duties as requested by the Executive Chef and General Manager.

QUALIFICATIONS:

And previous culinary leadership experience required. Ability to work a flexible schedule Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high-pressure situations. Must be effective in handling workplace problems, including anticipating preventing, identifying, and solving problems as necessary. Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests. Must maintain composure and objectivity while under pressure. High-volume Banquets experience a plus.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities