Provide input for menus – creating, developing, and recommending recipes for the use of other staff—to create a consistent and quality food product.
Ensure consistent food preparation and the highest calibre of food presentation
Purchase food and related culinary equipment and supplies, maintaining adequate pars, ensuring to both eliminate outages or shorts and participate in any opportunities to minimize inventory levels, minimizing cost while ensuring client’s expectations are exceeded.
Track food costs to provide standard cost-efficient products.
Oversee food deliveries to ensure the products have been delivered and stored according to the standards set by provincial health regulations.
Ensure and insist on the implementation of food safety standards as well as HACCP standards.
Coach and provide leadership to all kitchen staff, participate in training and development of the staff and provide input for performance, appraisals and corrective actions according to Sunset Hospitality Group’s values and guidelines.
Create, implement and maintain department objectives and ensure they are met and exceed, ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency.
Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately.
Take full responsibility for continued growth of overall kitchen department, Cost, Quality, Presentation and Innovation.
Coaches and trains employees to improve performance and to achieve the department’s objectives and targets through on-the-job-training and daily meetings.
Manages the restaurant staff working schedules.
Establishes rotation schedule of new employees and trainees.
Motivates and develops staff, in order to encourage their professional development.
Evaluates the performance of all Restaurant employees ensuring that reviews are delivered to the HR Department on time.
Suggests to Culinary Director the proposed salary reviews, personnel actions, promotions and provides feedback to employees.
Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
Performs other duties pertinent to this job as assigned.