OVERVIEW / BASIC FUNCTION
Responsible as a second in the chain of command for of all aspects of kitchen operations including quality control, sanitation, food safety, training and discipline of staff. Areas of responsibility comprise overseeing all food preparation for all restaurants and F&B outlets. Manages all kitchen operations and staff on a daily basis to ensure a consistent, high quality food product and motivates the team with a service driven desire to exceed the expectations of our guests. Position requires being up to date with food / market trends and techniques as well as being creative in the culinary side. Position also requires being relief chef in all outlets.
- Will be at times required to work in other kitchens if necessary.
- As a head of the department, directs and works with the food and beverage management team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.
- Position oversees the development and implementation of departmental strategies and ensures implementation of Rosewood Hotels and Resorts and Little Dix Bay service strategy, training culture, service standards and expectations. Position ensures GAP and other service indicator scores are kept at the necessary levels.
- Position is expected to be visible in the operations on a daily basis providing direction and monitoring the entire "guest experience". Schedule will include days, nights, holidays and weekends. This position "owns" all operational aspects of the hotel while working with peers on the planning committee.
- Position is expected to oversee and take charge of utility / kitchen stewarding department in lieu of chief steward.
- Position is responsible for scheduling of all kitchen, staff cafeteria and utility staff members.
Essential Job Functions
General
Culinary creativityCoaching, counseling and discipline of staff as neededAssist executive chef with employee performance reviewsAttend departmental meetings as requiredAttend training seminars as requiredMonitor menu sales mix and change menus accordinglyCommunicate pertinent hotel information to line staffEnsure work environment is maintained in a safe conditionSubmit work orders for any maintenance deficiencies, ensure their completionSchedule staff within budgetary guidelinesConduct monthly kitchen walkthrough with Executive Chef noting sanitation and maintenance deficienciesCheck food storage areas to ensure proper rotation and utilization of productProvide leadership and management for all hotel personnel.Accept responsibility for the health, safety and welfare of the hotel guests and employees.Be accountable for all personnel actions, assets and personal property and the end results of their use.Represent the hotel to civic, business, industry and local government.Counsel and advise direct subordinates on the selection of their key management staffs.Complete, accurately and efficiently, all paperwork and administrative duties as and when necessary to ensure effective running of the office.Maintain and develop good relations within (or without) resort with all existing or new suppliers and contractors.Reading e-mailsAttending morning briefingOperations / Property Management
Ensures compliance with all Food & Beverage policies, standards and procedures.Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations.Recognizes superior quality products, presentations and flavor.Maintains purchasing, receiving and food storage standards.Ensures compliance with food handling, sanitation standards and local regulations from the health department.Ensures compliance with all local regulations.Calculates accurate theoretical and weighted food costs.Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.Maintains procedures for food & beverage portion and waste controls.Follows proper handling and right temperature of all food products.Conducts briefings with the Restaurant and Catering staff for education on menu items including ingredients, preparation methods and unique tastes.Understands and communicates to staff the operating and maintenance procedures of all departmental equipment.Ensures uniforms are properly inventoried and maintained.Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.Represents hotel as culinary expert to community.Interacts with guests / customers, community, Company representatives, vendors and local education systems.Ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs.Guest Satisfaction
Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.Empowers associates to provide excellent customer service. Establishes guidelines so associates understand expectations and parameters. Ensures associates receive on-going training to understand guest expectations.Observes service behaviors of associates and provides feedback to individuals and or managers; continuously strives to improve service performance.Reviews comment cards, guest satisfaction results and other data to identify areas of improvement; reviews findings with associates to develop appropriate corrective action, shares plans with hotel leadership and ensures corrective action is taken to continuously improve results.Human Resources
Assists in interviews and hires management and hourly associates with the appropriate skills to meet the business needs of the operation.Develops, implements and maintains a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.Communicates performance expectations in accordance with job descriptions for each position and monitors progress.Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.Actively solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns. Ensures associates are treated fairly and equitably. Constantly strives to improve associate retention. Brings issues to the attention of Human Resources as necessary.Ensures regular on-going communication is happening in all areas of responsibility to create awareness of business objectives and communicates expectations, recognizes performance and produces desired business results.Celebrates successes and publicly recognizes the contributions of team members; ensures recognition is taking place across areas of responsibility. Maintains an on-going associate recognition program.Sales and Revenue Management
Assists Restaurant and Catering departments in developing and generating annual sales.Meets regularly with catering customers and restaurant guests to gather feedback.Is involved in all menu development.Other
Performs other duties as assigned to meet business needs.Qualifications
Ability to communicate orally and in written form to guests, management and staffFamiliarity and experience in hotel operations as a managerProven proficiency in all kitchen departmentsComputer competencyStrong organizational skill and thorough follow throughCulinary Education preferredExperience
Minimum of 5 years Hospitality experience with a minimum of 2 years in a management position in the luxury hotel sectorTwo to three years as sous chef at similar high-profile propertyExperience at properties of similar size and quality in the Caribbean / island preferableHigh profile events organizational skills and experienceLicenses & Certifications. California Food Handler Card, preferred.
Skills and Knowledge
Excellent culinary creativityExtensive knowledge of food handling and sanitation standardsExperience in high volume operation and menu compositionExperience with purchasing and maintaining kitchen equipmentUnderstanding of Restaurant, Bar / Lounge, Room Service and Catering operational proceduresEffective decision-making skillsStrong problem-solving skillsStrong consensus building skillsAbility to acquire and maintain relationships e.g., associates, customers, vendorsStrong customer and associate relation skillsKnowledge of overall hotel operations as they affect kitchen and related areasGood negotiation skillsGood presentation and platform skillsGood communication skills (verbal, listening, writing)Strong organization skillsEffective influence skillsEffective conflict management skillsEffective change management skillsGood training / facilitator skillsKnowledge of purchasing, inventory controls, supplies and equipmentKnowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA)Ability to :
manage change effectivelyeffectively manage labor productivity to conceptualize the missionuse standard software applications and hotel systemsprovide leadership to position the property to achieve the missionprovide leadership to the departments to achieve their goals and objectivescommunicate the goals and objectives and inspire employees to achieve those goalsclear, concise, written and verbal communication skills with co-workers, guests and managementsell concepts and ideas to management, peers and employees.build morale and spiritparticipative management stylebe self-directedbe a mentor who has inspired, trained, and developed people for promotionPHYSICAL ABILITIES
Essential :
Exert physical effort in transporting 40 poundsEndure various physical movements throughout the work areasReach 12 inchesSatisfactorily communicate with guests, management and co-workers to their understanding.Rosewood Sand Hill provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
SPECIAL POSITION REQUIREMENTS
Rosewood Sand Hill requires all employees to be up-to-date on their COVID-19 vaccination, including receiving a booster if eligible. Accordingly, applicants will be required to submit proof of vaccination prior to beginning employment, and may only begin employment if fully vaccinated. In accordance with the law, Rosewood Sand Hill will accommodate applicants and employees who cannot be administered the COVID-19 vaccine for medical or religious reasons, if to do so would not be an undue hardship. Applicants should contact amy.d.li@rosewoodhotels.com if they have questions about this requirement or wish to request an accommodation under the law.
The salary range for this position is $95,000 to $128,000 annually. This is the pay range for this position that the Hotel reasonably expects to pay. This position is eligible for bonus.
Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel luxury experience, location, and education.
Salary : $95,000 - $128,000
