Head Chef / Chef de Cuisine

1d1 day ago

IHG

US · Full-time · $55,000 – $75,000

About this role

Manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

The restaurant, North Coast Cafe located inside the InterContinental Hotel and Conference Center serves only breakfast and lunch. Supervise the preparation and presentation of all menu items in accordance with established recipes and standards. Assist in the planning of all meals and menus for the restaurant and catered events within brand or local menu guidelines.

Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.

Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Interact with outside contacts including guests, vendors, and the Health Department.

Requirements

Experience managing kitchen operations including food preparation, quality control, and inventory functions
Knowledge of federal, state and local regulations concerning health, safety, and compliance requirements
Ability to supervise staff and enforce policies and procedures
Skill in planning meals and menus within brand or local guidelines
Proficiency in maintaining security, storage, and replenishment of kitchen supplies while minimizing waste

Responsibilities

Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work
Recommend and initiate salary, disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies
Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions
Supervise the preparation and presentation of all menu items in accordance with established recipes and standards
Establish procedures and timeframes for conducting inventory and determine minimum and maximum stocks for all food, material, and kitchen equipment
Maintain procedures to ensure the security and proper storage of food and beverage products, kitchen inventory and equipment
Ensure that all kitchen equipment and areas are in proper operational condition and cleaned on a regular basis according to sanitation requirements
Assist sales, catering and banquet staff with banquets, parties and other special events