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POSITION SUMMARY:  Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. These responsibilities cover a very wide remit often including, but not necessarily restricted to, responsibility for deliverables in productivity, hygiene, food cost, menu design, menu engineering, nutrition, workplace safety, and quality control.  


  RESPONSIBILITIES (include but are not limited to):

  •  Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
  • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
  • Conduct regular staff briefing.
  • Managing departments activities and schedules to ensure operations are covered.
  • Ensure that all resort policies and procedures and guidelines by staff under your supervision.
  • Creation and execution of yearly budget and implementing activities to reduce cost where applicable.
  • Assumes 100% responsibility for quality of products served.
  • Establish par levels and ensure proper ordering procedures are in place to maintain effective operations and service delivery.
  • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
  • Portions food products prior to cooking according to standard portion sizes and recipe specifications.
  • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
  • Manage kitchen operations to ensure smooth processing, presentation and delivery of foods items at a quality standard.
  • Follows proper plate presentation and garnish set up for all dishes.
  • Handles, stores and rotates all products properly.
  • Assists in food prep assignments during off-peak periods as needed.
  • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
  • Communicate with associates in such a way that it promotes a smooth operation and delivery of services to all guests.
  • Make employment decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
  • Oversee training of new kitchen employees.
  • Implementation of innovative ideas and concepts to enhance the guest experience.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
  • Work with Food & Beverage Director to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
  • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
  • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
  • Oversee and ensure that kitchen policies on employee performance appraisals are followed and completed on a timely basis.
  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
  • Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
  • Responsible for training kitchen personnel in cleanliness and sanitation practices.
  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
  • Check and maintain proper food holding and refrigeration temperature control points.


QUALIFICATIONS (to do this kind of work, you must possess/be able to):

  • Excellent knowledge of Back of House systems, ordering, inventory management, food costing

  • Proven track record of exceeding goals and ability to meet deadlines. 
  • Advanced knowledge of food prefession priciples and practices.
  • Ability to communicate and negotiate effectively with internal/external guests and vendors both in written and verbal format.
  • Deal with the general public, guests, associates, and government officials with tact and courtesy.
  • Must be flexible and able to work mornings, evenings, overnight, weekends and/or holidays and travel as required.


EDUCATION and EXPERIENCE: Minimum of two (2) years of formal culinary education. minimum of five (5) year's experience in a similar role; within a resort style property preferred.