Responsibilities

• Leads kitchen management team.
• Provides direction for all day-to-day operations. Ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Develops and implements strategies to maximize profitability for all culinary operations.
• Monitors and manages the department's P&L statement, analyzing variances and taking corrective actions to maintain desired profit margins.

Qualifications

• Bachelor's degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
• Minimum of 3 years’ experience in the culinary management, preferably in the 5 star hotel.