Supervise the cooks and cold pantry’s food production; check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.To assist in cross-training employees and train new employees in their positions on the service line.To assist the Chef in maintaining standards of quality and appearance on the front line.Part of the management team, attends meetings in Executive Chef’s absence.Prepares daily preparation lists for production.Partakes in scheduling/ordering.Partakes in issuing progressive discipline to the culinary team.Reads and employs math skills to follow recipes.Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.Maintain all logs, cooling, heating, and temperature.Adheres to all company policies and procedures.Follows safety and security procedures and rules.Knows department fire prevention and emergency procedures.Utilizes protective equipment.Reports unsafe conditions to management.Reports accidents, injuries, near-misses, property damage or loss to management.Provides for a safe work environment by following all safety and security procedures and rules.All team members must maintain a neat, clean and well-groomed appearance. (Specific standards outlined in team member handbook).Perform any related duties as requested by management.Assists other Culinary Personnel when need.

Hold a current Food Handler Card.One to two years preferred in a supervisory role in a kitchen environment.Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.Good working knowledge of the fundamentals of broiler cooking.Good working knowledge of the fundamentals of sauté cooking.Good working knowledge of accepted standards of sanitation.Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.Ability to operate beverage equipment, e.g., coffee maker.