This position assists the Culinary Management team with the daily operations of the kitchen, ensuring quality of food, staff efficiency following safety and sanitation standards. Also assists Management with staffing, training, and scheduling.
Qualifications:
Minimum 4 years of experience in upscale, high-volume hotel or comparable schooling.
Knowledge of all matters related to the proper administration of a food service operations.
Certification as ”Food Service Manager” or other, as required by State County or Local regulations.
Effective leadership, organizational and communication skills.
Ability to work flexible schedule to include weekends and holidays.
Key Responsibilities:
Supervises kitchen activities to maintain high-quality food production and service delivery.
Maintain inventory levels by ordering products from the storeroom to support daily kitchen operations.
Ensure security, proper use, and control of operating supplies and equipment.
Follows New Hire Training program in accordance with hotel policy.
Attends all required hotel meetings to stay informed about in-house activities, promotions, upcoming events, and maintain effective communication with other hotel departments.
Assist with departmental meetings as needed to keep team members updated on hotel information and activities.
Promotes and applies teamwork skills at all times.
Promptly report concerns or significant matters to Management.
Maintain a polite, friendly, and helpful demeanor towards guests, management, and fellow Team Members.
Executes emergency procedures in accordance with Loews Hotels standards.
Complies with required safety regulations and procedures.
Maintains cleanliness and excellent condition of equipment and work area.
Complies with Loews Hotels standards, policies and rules.
Other duties as assigned.