Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standardsEnsure all kitchen Colleagues are aware of standards and expectationsAdhere to payroll costs and productivity within budgeted guidelinesProvide extensive hands on training for all new and transferred colleaguesEnsure the Cleanliness and maintenance of all work areas, utensils & equipmentFollow kitchen policies, procedures and service standardsFollow all safety and Sanitation policies when handling food and beverageLiaise daily with Head Chef and Restaurant Manager to keep open lines of communication regarding guest feedbackContinually strive to improve food preparation and presentationsMaintain proper rotation of product in all chillers to minimize wastage/spoilageHave full knowledge of all menu items, daily features and promotionsWorks closely with other team members and Cooks in menu creation and overall guest experience improvement effortsMaintain a safe work environment and is responsible to complete the Weekly Preventative Maintenance ChecklistTrain and develop kitchen employees and ensuring that ongoing training opportunities are communicated to the other Culinary Team Members and leadership and addressed with the colleagueAssume supervisory responsibilities during the absence of the Head ChefOther duties as assigned 
