Job Details

Job Summary:

Task Force Chef Job Description

The Task Force Chef is responsible for supervising and assisting in the preparation of all food items based on standardized recipes for the Restaurants, Room Service, and Banquets for two Grace Managed Hotels. While maintaining the highest standards to produce an appealing and appetizing product, the Task Force Chef is also responsible for ensuring the cleanliness, sanitation, and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratio. This individual menu plans and assists the entire Food & Beverage team with various assignments (i.e., pricing banquets etc.). This is an exempt role with weekly travel.

Reporting and General Duties:

Directly reports to the V.P. daily on planning and execution of pop-up operational shortages and events. The Task Force Chef s priority will be immediate operational assistance at the property level with the existing Executive Chef. Secondly, the Task Force Chef will assist the VP in reorganization of B.O.H. operations and F.O.H. outlets. This includes providing structure for cleanliness and organization of kitchens. Travel to Grace Hotels is required typically when needed for special events and/or if a short-staffed situation arises.

he Task Force Chef needs to have the ability to fill the role of any Executive Chef at the properties should that need arise in an emergency and/or an unforeseen circumstance.

Other Responsibilities:

Maintain regular attendance in compliance with Grace standards as required by scheduling which will vary according to the needs of the hotel.

Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).

Always comply with standards and regulations to encourage safe and efficient hotel operations.

Comply with certification requirements as applicable for position to include Food Handlers, Alcohol Awareness, CPR, and First Aid

Always maintain a warm and friendly demeanor.

Assist on premise Chef to maintain food costs within budget guidelines.

Establish and maintain a file of recipe cards.

Attend Weekly F&B Meeting and BEO Meeting.

Assist on premise Chef to motivate, coach, counsel and discipline all Kitchen personnel

according to S.O.P.'s.

Review with onsite Chef the kitchen staff's worked hours for payroll compilation and submit

to accounting on a timely basis.

Attend weekly staff meetings and provide training on a rotational basis using the steps to

effective training.

Assist onsite Chef to prepare and conduct all Kitchen interviews and follow hiring

procedures

Work in tandem with the onsite Chef to conduct all 90 day and annual employee

performance appraisals

Ensure implementation of all policies and all house rules.

Prepare, implement, and maintain a record of food specifications.

Oversee all kitchen work areas including cooks and stewards.

Work as a team with the Chef to schedule employees according to the business forecast,

payroll budget guidelines, and productivity requirements.

Work with onsite Chef to ensure that wage progress and productivity reports are competed

accurately and on a timely basis.

Ensure compliance to company training using the steps to effective training according to

Hospitality standards.

Maintain a clean kitchen by implementing and maintaining a standard of 'Clean As You Go.'

Maintain proper record keeping (receiving tickets invoices transfer logs) according to

standards.

Work with the onsite Chef to supervise staff in all food preparation including proper

receiving and storage of all food and food-related items.

Expedite peak meal periods by maintaining a 'hands on' approach.

Complete all paperwork required

Participate in and oversee monthly food inventories.

Work with the onsite Chef to cost out all menus quarterly (at a minimum).

Participate in special F&B promotions and critique them after implementation.

Ensure competitive bidding and adhere to purchasing guidelines.

Develop and implement systems to control waste.

Review/change menus with the team and hold menu tastings after a menu

change.

Work with onsite Chef to recommend to General Manager and VP all kitchen

operating supplies and capital purchases required.

Maintain awareness of local competition and industry trends.

Assist in developing employee morale and ensure training of all Kitchen personnel.

Assist in training all kitchen staff on an ongoing basis.

Maintain a professional working relationship and promote open lines of communication

with managers employees and other departments.

Ensure that Kitchen employees are always attentive friendly helpful and courteous to

guests all other employees and managers.

Qualifications

Excellent verbal and written communication skills. Spreadsheet proficiency. Critical thinking.