Summary of Position:
This position is directly responsible to ensure prompt and smooth flow of meal service in accordance with the Preferred Hotel Standards. This individual is responsible for supervising, scheduling, and monitoring performance of all Kitchen staff and activities and may perform all tasks and functions of the Kitchen Department.
Essential Functions:
Coordinates with Kitchen staff in regards to assigned duties and to assure all guests are provided with superior service
Coordinates with Executive Chef for policy and procedures regarding food preparation and presentation, proper recipe specifications, costs and selling prices and waste factors
Instructs cooks in Hotel standards food preparation
Direct and assist cooks in daily production
Makes decisions concerning quality, quantity, and time-job allotments to ensure prompt and smooth service, under the supervision of the Executive Chef.
Coordinates with Human Resources regarding staffing issues, hotel activities and future events
Approves the daily menus, quality and quantity of foods prepared
Directs cooking staff as to inventories and functions on a day-to-day basis
Ensures staff utilization of time to minimize labor costs
Inspects kitchen for cleanliness, orderliness, maintenance needs and security
Available and prepared to work scheduled shifts and some irregular hours
Other duties as assigned
Food Worker's Card/Serve Safe Certified
Minimum Education:
Culinary Arts Degree is preferred for the position.
Minimum Experience:
Five years cooking experience in a hotel or high-volume restaurant and one-year previous supervisory experience is required of the position. Food & Beverage procedures are responsibilities of the position. Working knowledge and skills in Classic food preparation, as well as American and European Regional dishes.
Skills/Abilities:
Interpersonal and oral communication skills are essential requirements for the position. Ability to understand food preparation and menus’ recipes, and a capacity to adapt, combine or make improvements in programs or service is required of the position. A personal and polite attitude along with a professional appearance is required of the position. Ability to deal with stress and posses’ strong leadership, organization, problem solving, and reasoning skills are key functions of the position. Individual must have integrity, honesty, and a cooperative attitude towards job and personnel. Aggressive in maintaining high standards and creative with recipes, menus, and garnishes are required.
Interested individuals may submit applications at the Human Resources Office located at:
939 West 5th Avenue
Tuesday - Saturday, 8am – 4:00pm Closed 12 Noon –1pm
RESUMES MAY NOT BE SUBMITTED WITHOUT A HOTEL CAPTAIN COOK APPLICATION