JOB OVERVIEW

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.

DUTIES AND RESPONSIBILITIES

• 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. 

• Recommend and initiate salary, disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies.  Alert management of potentially serious issues.

• 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.  Assist in the planning of all meals and menus for the restaurant and catered events within brand or local menu guidelines.

• Establish procedures and timeframes for conducting inventory.  Determine minimum and maximum stocks for all food, material, and kitchen equipment.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.     
• Ensure that all kitchen equipment, including but not limited to sinks, hoods, coolers, freezers, dishes, flatware, pots and pans, etc., are in proper operational condition and are cleaned on a regular basis.  Ensure that all kitchen areas and related storerooms are cleaned, vacuumed, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements.      Notify Engineering immediately of any maintenance and repair needs. 

• Assist sales, catering and banquet staff with banquets, parties and other special events.

• 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:

  • Guests – to ensure their total satisfaction

  • Vendors – to order supplies and equipment

  • Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

• May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel’s food and beverage facilities.

• 
  May serve as Manager on Duty or perform other duties as assigned.

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