Job description

Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.

2. train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

3. Establish the day's priorities and assign production and preparation tasks for staff to execute.

4. create daily menu specials and receive feedback from Executive Chef.

5. Review banquet event orders and make note of any changes.

6. Communicate both verbally and in writing to provide clear directions to staff.

7. Take physical inventory of specified food items for daily inventory.

8. Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.

9. Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.

10. Ensure that staff report to work as scheduled; document any late or absent employees.

11. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

12. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

13. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.

14. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

15. Observe guest reactions and confer with service staff to ensure guest satisfaction.

16. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

17. Assist the Executive Chef in menu development and execution.

18. Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations.

19. Review sales and food cost with the Executive Chef to ensure the department is meeting budgeted costs.

20. Ensure that excess items are utilized efficiently.

21. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained.

22. maintain hotel policies and standards.

23. Perform any other job-related duties as assigned.

24. Comply with attendance rules and be available to work on a regular basis.

Please apply on: www.careers.crescenthotels.com

Job Type: Full-time

Pay: From $19.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 1 year

Pay rate:

• Hourly pay

Shift:

• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Rotating weekends
• Weekend availability

Work setting:

• Casual dining restaurant

Ability to commute/relocate:

• Virginia Beach, VA 23451: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Culinary experience: 1 year (Preferred)
• Cooking: 1 year (Preferred)

Work Location: In person

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