• Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs.
• Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team.
• Monitor team performance, product quality and production flow; foster continuous improvement where necessary.
• Create and implement new menus and individual menu items for the Brasserie based on current food trends and regional tastes. Invent menu selections for special themes and parties in accordance with client budgetary guides and expectations. Confer with the Executive Chef regarding any new selections and changes.
• Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen including walk-in and reach-in boxes.
• Special projects and assignments for continuous improvement.