Company: Sheraton Panama City Beach Golf & Spa Resort
Location: Panama City
Posted on: June 23, 2022
JOB OVERVIEW: Responsible for all aspects of managing the
kitchen personnel, ensuring the quality preparation of all menu
items and proper
handling/storage of all food items in accordance with standards.
the purchase of all food and develop menus, maintaining approved
and labor costs
REPORTS TO: General Manager
ESSENTIAL JOB FUNCTIONS:
Maintain complete knowledge of and ensure associate compliance with
all departmental/hotel policies and procedures.
Interview, hire, train, recommend performance evaluations, resolve
problems, provide open communication and recommend discipline
and/or termination when appropriate.
Establish the day's priorities and assign production and
preparation tasks for staff to execute.
Review daily menu specials and offer feedback to Sous Chefs.
Review banquet event orders and make note of any changes.
Communicate both verbally and in writing to provide clear direction
Take physical inventory of specified food items for daily
Requisition the day's supplies and ensure that they are received
and stored correctly. Communicate needs with Purchasing and
Storeroom personnel. Ensure quality of products received.
Meet with the Executive Steward to review equipment needs, banquet
plate up assistance, cleaning schedule/project status,
health/safety and sanitation follow up.
Ensure that staff report to work as scheduled; document any late or
Ensure that each kitchen work area is stocked with specified tools,
supplies and equipment to meet the business demand.
Ensure that recipe cards, production schedules, plating guides,
photographs are current and posted.
Ensure that all staff prepares menu items following recipes and
yield guides, according to department standards.
Monitor performance of staff and ensure all procedures are
completed to the department standards; rectify deficiencies with
Observe guest reactions and confer with service staff to ensure
Conduct frequent walk throughs of each kitchen area and direct
respective personnel to correct any deficiencies. Ensure that
quality and details are being maintained.
Develop new menu items, test and write recipes.
Assist Catering department with developing special menus for
functions; meet with clients as requested.
Review sales and food cost daily; resolve any discrepancies with
Ensure that excess items are utilized efficiently.
Oversee and direct training of new hires in specified phases of the
kitchen operation. Maintain an on-going training program for
existing staff. Reevaluate positions in the kitchen and make
changes wherever necessary.
Interview and hire new personnel according to hotel policies and
Prepare weekly work schedules for all kitchen personnel in
accordance with staffing guidelines and forecasted labor costs.
Adjust schedules throughout the week to meet business demands.
Prepare daily/weekly payroll reports.
Perform any other job related duties as assigned.
Keywords: Sheraton Panama City Beach Golf & Spa Resort, Tallahassee , Executive Chef, Hospitality & Tourism , Panama City, Florida
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