Job description
Responsible for all food production of the Restaurant and Lounge, including banquet functions. Develops menus, food purchase specifications and recipes. Develops and monitors food and labor budget for the department. Maintains highest professional food quality and sanitation standards.Supervise the kitchen staff during assigned shifts and oversee completion of daily prep work. Work with line cooks to ensure high production levels and adherence to cost effective standard operating procedures. Supervise and motivate employees to deliver consistent high quality of product and service, as articulated in the Lodge mission statement. Within scope of authority, drive continuous improvement in service quality by improving processes and coaching kitchen staff.
Encourage communication between kitchen and all other departments. Handle multifaceted customer related tasks, strong planner and problem solver who readily adapts to change, works independently and with others with a “can do” attitude. Able to juggle multiple priorities and meet tight deadlines without compromising quality and always exceeding expectations. Maintains levels of excellence in work volume, accuracy and quality; ability to learn and master new concepts; positive work ethic; and commitment to providing unsurpassed service.
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