Restaurant Chef

The Restaurant Chef provides the leadership expertise that ensures the effective and efficient operation of the Restaurant Kitchen. This role directly supervises the daily operation of the culinary staff, ensures sanitation standards are maintained, promotes a safe working environment, ensures maximum guest satisfaction, oversees the protection of assets and monitors expenses & inventories. This is a hands on position that will be responsible for overseeing large volumes of food in a fast-paced environment. Responsibilities for this role include overseeing the culinary team to include scheduling, interviewing, hiring and training, appraising performance, coaching/counseling and resolving issues.

Additional Responsibilities for this role include (but are not limited to):

• Operates Restaurant Kitchen in accordance with standards of operation
• Develops and implements operating procedures and standards that support associates  in their effort to deliver exceptional service and teamwork
• Controls costs by adhering to standards of operations for forecasting, budgeting, scheduling, payroll control and other expense management system
• Manage labor costs, food controls, equipment maintenance and training leading to increased profitability
• Keeps current with local competition; adjusts menu periodically to create a “point of difference” in the marketplace
• Researches customer preferences and develops a menu which incorporates local foods and flavors in a casual dining experience
• Seeks out sources for fresh food’ monitors all produce and meat for freshness
• Tailors menu based on product availability; creates distinctive daily specials that incorporate seasonal or special order ingredients
• Maintains product consistency by conducting inspections of seasonings, portion and appearance of food
• Coordinates service with restaurant and banquet operations
• Assists in the development and implementation of annual budget; monitors actual versus budgeted expenses
• Oversees the inventory, purchasing and disbursement of all food related supplies
• Ensures that proper safety and sanitation practices are followed
• Follow all established Ultima SOPs & property specific SOPs.

• Requires superior communication skills, both verbal and written.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace (bi-lingual Spanish a plus)
• Computer skills to include Outlook, Word & Excel required
• Demonstrated ability to multi-task, manage time and work well under pressure
• Ability to work well in a fast-paced, team environment
• Food Service Sanitation License required
• Bachelor's Degree in Culinary Arts, Hotel/Restaurant or Business Administration, or equivalent education/experience strongly preferred.
• Minimum of five years' Restaurant Kitchen management experience required.
• Must be able to stand and exert well-paced mobility for up to 4 hours in length.  Length of time of these tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.  Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Due to the seasonal nature of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, associate will be required to work rotating shifts, night shifts.