What you will be doing:

• Oversee the day to day operations of the Culinary Department to ensure guest satisfaction in all Venues and all Events functions in the hotel
• Assist the Executive Chef in recruiting, managing, supporting and training of our Culinary Leaders and Colleagues.
• Responsible for Culinary scheduling and forecasting to achieve budgeted labor cost results
• Liaise on all events with Food and Beverage Managers (Banquets, Venues, Stewarding) and Conference Service Managers
• Oversee a comprehensive and industry leading culinary apprenticeship program
• Guide the Culinary Team to prepare food according to standardized recipes and specifications to maintain consistency and ensure all quality standards and food cost standards are met
• Ensure food waste is kept to a minimum through ensuring proper rotation, labeling, and storing of food
• Adhere to Food Safety guidelines ensuring that all food products are handled, stored, prepared and served safely
• Ensuring that the kitchen work area is clean, organized and that the equipment is functional
• Promote teamwork and morale within the kitchen and with all other departments.
• Responsible for the kitchen operation in the absence of the Executive Chef

Qualifications

Your experience and skills include:

• Experience in a senior culinary leadership role for a minimum of 5 years in a comparable property.
• Diploma in Culinary Arts or related field.
• Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service.
• Current on all culinary trends and active in the furthering of his/her or her own culinary development.
• Extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals.
• Proven financial planning skills with the ability to analyze data and trends and implement strategies for improvement.