• Supervise, guide and direct kitchen team members. Provide accurate feedback on performance to the Executive Chef and/or Sous Chef
• Ensure that department goals are communicated, understood, and met by all team members. 
• Ensure that kitchen team members are trained on technical and service aspects of the job. 

• Assist team members when needed to accomplish all assigned tasks each day and maintain positive working relationships.
• Supervise daily kitchen operations, establishing and maintaining kitchen policies and procedures.
• Monitor and inspect kitchen for proper storage, sanitation, security, neatness, and rotation of inventory.
• Work with management to ensure that team members have the necessary resources to effectively perform their jobs (e.g., supplies, equipment).
• Provide a safe working environment by ensuring compliance with state health department requirements and safety program requirements.
• Establish and maintain an effective communication and information system through logs, emails, daily and weekly meetings, and open communication with all departments.
• Act as a “bridge” between management and kitchen team members to facilitate department operation. 
• Maintain a professional and positive attitude when communicating with guests, vendors, and hotel staff.
• Watch for safety hazards and report them immediately to your Supervisor/Manager.
• Attend all mandatory Department and Hotel meetings.
• Complete all required training within timeframe allotted.
• Act in accordance with fire, health and safety regulations and follow the correct procedures as required.
• Perform other duties as directed, developed, or assigned.
• Support environmental commitments by acquiring the knowledge, skills, and values to be a leader in the global goal of “greening” the hospitality industry.

MINIMUM REQUIREMENTS

• Minimum 18 years of age
• US work authorization required

• Two years’ experience as a Line Cook in a hotel/resort restaurant or similar
• Previous supervisory experience preferred 

• Must meet grooming standards
• Ability to work as part of a team
• Able to work with little or no supervision

• Ability to understand and comply with proper food preparation, cooking, handling, and storage
• Ability to understand and comply with kitchen sanitation, safety, and equipment usage

• Able to demonstrate high energy, and strong enthusiasm for customer service
• Able to effectively communicate in English, in both written and verbal forms
• Able to work on your feet for extended periods of time
• Able to lift and carry up to 50 pounds
• Willingness to work varied shifts, including weekends and holidays