Chef Kitchen Manager (The Lasalle Hotel, Tribute by Marriott)

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Kitchen Manager You love the fast-paced, creativity-filled life of a hotel kitchen. Always keeping the bottom line in mind, it’s up to you as the Kitchen Manager to ensure the kitchen runs with smooth efficiency and that needed supplies are available at all times. You possess solid food preparation experience, a knack for leading a culinary team, and a true desire to make the guest happy by preparing good food delivered by a well-functioning kitchen. You're constantly looking for ways to improve operations, enhance food production, and maintain high sanitations standards in accordance with health codes. You also have a passion for training and developing a talented team of culinary professionals. As the Kitchen Manager you will :

• Be the Food Prep Specialist - masterfully combining your culinary knowledge, your knack for finding, training and motivating people, and your drive for continuous improvement ensures your hotel has a professional and successful operation. Obviously, meeting and exceeding bottom line expectations by managing food and beverage cost as well as labor dollars will be an everyday goal.
• Be a Creative - Channel your culinary skills to develop a high quality menu and then exercise your food handling experience to maintain standards, optimize usage, ensure portion control and contain cost so as to ensure guest enjoyment and associate safety.
• Be the Master of Clean - good housekeeping and “clean as you go” practices throughout the kitchen and associate cafeteria is the norm under your guidance as you challenge the process with solutions that enhance safety and operating efficiency, contributing to business and financial goal achievement.
• Be in Charge –you will have significant input on selection, training, coaching, counseling, etc. for the kitchen staff and will also hold employee meetings, do employee check ins, scheduling, and other administrative duties for your team.
• Be a Safety & Security Agent and / or Manager on Duty – follow your hotel’s established safety and security policies & procedures as well as all OSHA guidelines, reporting issues to maintenance.   Job Requirements This role requires both verbal and written English communication skills with a college work in a related field preferred. Proof of progressive experience in food & beverage in a hotel or related field is required and experience as a Culinary lead is preferred. A valid ServeSafe certificate is preferred as well. Use of various pieces of culinary equipment and computers / computer software is required. This job requires medium work – exerting up to 50 pounds of force occasionally and / or up to 20 pounds frequently with a regular need to lift, carry, push, pull or otherwise move objects. You must also be able to evaluate and select among alternative courses of action quickly and accurately, using good judgment, staying calm, and handing issues as needed. The role also requires the ability to stand for long periods of time and walk long distances as well as the ability to bend, stretch, twist or reach with your body and arms and ability to work under variable temperatures and noise levels. You must have near vision - the ability to see details at close range and must be able move quickly and agilely if a situation arises. Long work hours are often required. Work will be under variable temperature conditions (from refrigerators / freezers to the cooking line as well as the loading dock area) as well as variable noise levels. Work may be around chemicals, fumes and / or odor hazards as well as around dust and / or mite hazards.