Hilton GardenInn-Banquet Chef/Kitchen Manager

Reports To: General Manager FLSA Status: Exempt Position Summary A Kitchen Manager will be responsible for managing the food preparation and service within the kitchen and ensuring that customers are served promptly and courteously in accordance with standard operating procedures and in line with hygiene and safety regulations.

This position ensures the smooth running of the kitchen at all times and supervises, trains, and motivates kitchen staff. This position ensures guests are provided with an unforgettable experience that will inspire guests to return for multiple occasions.

Responsibilities

Overseeing and maintaining responsibility for the outstanding preparation and service of food within the kitchen at all times, including during special events Managing the opening and closing of the kitchen Managing the planning and execution of all catering functions Developing, establishing, and monitoring preparation procedures, policies, and recipes for food items Preparing, cooking, and presenting food in an efficient and effective manner Conducting weekly kitchen meetings to discuss training and service standards Managing wastage through correct product measurement Determining standards of performance as a basis to review the progress of personnel Evaluating all kitchen staff annually, completing comprehensive written evaluations for associates’ files Developing policies to increase motivation and thereby reduce turnover of kitchen associates Taking responsibility for kitchen’s stock control and detailed monthly food inventory, including ordering, maintaining inventory levels and inventory rotation, and return of any sub-standard items Supervising kitchen staff, including scheduling and staffing in accordance with fluctuations in the volume of business Ensuring kitchen health, safety, cleanliness, and security are maintained and ensuring events are staffed appropriately and in accordance with licensing laws and hotel security procedures Ensuring the practicing of correct food handling, food storage, and personal hygiene procedures according to federal, state, local, and company regulations Reporting and meeting regularly with General Manager regarding departmental performance and ensuring GM is informed of any relevant information or issues Reporting and, where possible, taking action on any incidents of complaint, accident, loss, or damage Developing and maintaining professional relationships with internal and external customers, community officials, and local businesses Promoting a positive perception of the company at all times both internally and externally Ensuring standard operating procedures are achieved and maintained at all times and are monitored and updated when necessary Ensuring all guest feedback and complaints are dealt with in a professional and efficient manner to minimize negative impressions of the hotel and restaurant Attending company meetings as requested and carrying out any other reasonable requests asked by management Creating, monitoring, and maintaining kitchen reports, logs, checklists, etc.

Managing all kitchen related office administration and third-party vendors Monitoring and reporting equipment maintenance issues and ensuring such issues are resolved Actively participating and contributing to the recruiting, interviewing, and selection of the kitchen’s staff Exemplifying leadership by communicating a vision of success which the team will want to be a part of: Promoting a positive attitude and team environment, including “leading by example”, for the kitchen, setting the pace/standards and encouraging mutual respect Training and developing the team to ensure food service is to specification Praising and recognizing good performance; establishing benchmarks and incentives Enforcing company disciplinary procedures in conjunction with the General Manager Being proactive in problem solving and working on one’s own initiative to deal with problems and opportunities Requirements Prior supervisory experience is required Prior food and beverage experience is required Prior Kitchen Manager experience is strongly preferred State health and/or alcohol compliance card required Knowledgeable in restaurant operations, including budgeting, food preparation, purchasing, menus, service, etc.

Knowledgeable in operating restaurant equipment, including grill, hot burners, fryers, open flames, etc. Previous experience with POS system and cash management Customer-service oriented Excellent interpersonal and communication skills Strong initiative and work ethic Punctual, reliable, and regular attendance Strong organization skills and attention to detail Ability to work in a fast-paced environment Excellent multi-tasking and decision-making skills Competent in conflict and crisis management Knowledgeable in banquet service techniques Must be able to lift and carry up to 25lbs.

Must be able to stand, sit, stoop, bend, twist, and reach frequently.