Job Details
Job Location
Embassy Suites Sarasota - Sarasota, FL
Position Type
Full Time
Salary Range
$85000.00 - $87500.00 Salary
Travel Percentage
Up to 25%
Job Category
Hospitality - Hotel
Description
Position Summary: Direct daily culinary operations including prep, service, banquet functions, and special events.
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Essential functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Collaborate with the Director of F&B and GM to develop and execute menus in line with brand standards and market trends.
• Recruit, train, schedule, and manage all kitchen staff including line cooks, stewards, and supervisors.
• Foster a positive work environment and team culture focused on service excellence and efficiency.
• Conduct regular performance evaluations and coaching for continued development.
• Comply with Hilton brand operational standards and audit requirements.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Supervises and manages team members.  Manages all day-to-day culinary operations.  Understands team members’ positions well enough to perform duties in team member’s absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of team members.
• Ensures team members understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with team members and ensures team members do the same within the team.
• Solicits team member feedback, utilizes an "open door" policy and reviews team member satisfaction results to identify and address team member problems or concerns.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Recognizes superior quality products, presentations and flavor.
• Maintains food preparation handling and correct storage standards.
• Maintains purchasing, receiving and food storage standards.
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling right temperature of all food products.
• Ensures compliance with all applicable laws and regulations.
• Prepares and cook foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.
• Provides services that are above and beyond for guest satisfaction and retention.
• Strives to improve service performance.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Trains team members in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
• Purchases appropriate supplies and manage inventories according to budget.
• Ensures disciplinary procedures and documentation are completed according to standards.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures property policies are administered fairly and consistently.
• Interviews and selects candidates for job openings with appropriate skills.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Participates and organizes daily meetings including BEO and Daily Line-up.
Qualifications
Qualifications:
• Have a minimum of 3 years of experience in a Supervisory in Food and Beverage and Culinary Department.
• Have 5 or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry; or a Culinary Degree with 3 or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry.
• Creates and plans all meals and menus for the restaurant/s outlet/s and catered events.
• Expedite peak meal periods by maintaining a 'hands on' approach.
• Works within monthly set food cost budget adjust food requisitions and controls waste.
• Monitors food outlets buffets stations and food displays for creativity quality cleanliness and food safety.
This description is a summary of primary responsibilities and qualifications.  The job description is not intended to include all duties or qualifications that may be required now or in the future.