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Hotel Head Chef
Merlin Entertainments
Carlsbad, CA, United States
Job Details - this job has expired, please see similar jobs below
Description
Scope of Job:
Assists the Executive Head Chef in overseeing the culinary operations within the Hotel F&B Department. Oversees Hotel Sous Chefs and Unit Lead Staff Canteen in day to day operations.
Main Responsibilities:
1. Operational Planning:
Managing Merlin Food Safety Program and all documentation involved
Responsible for managing / purchasing and safe delivery of $1.9M in annual goods
Driver and champion of food quality KPIs and overall food quality
Menu development in conjunction with Resort Chef
Monitoring daily kitchen labor and financial forecasting to ensure COS remains within budget including weekly BOH schedules and advise Resort Chef of anticipated variances
Monitoring daily food costs to ensure COG remains within budget
Kitchen training and development, MC relations and corrective actions in conjunction with Resort Chef
1. Operations:
Ensure all BOH policies and procedures are met and maintained
Conduct recipe audits to ensure high level quality is maintained
Ensure labor is scheduled and monitored according to business trends and in-line with budgeted productivity
Managing champion for all hotel guests dietary concerns and food allergy management program
Assist Resort Chef to manage food allegation issues
Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all locations at all times
Ensure management, maintenance, completion and compliance of all kitchen files in line with food safety regulations
Maintain robust audit trail for all areas of Hotel F&B in line with Merlin food safety regulations
Order all food and supplies in the kitchens and maintain inventory control
Training and development for sous chefs, lead cooks, line cooks and stewards
Ensure compliance of SOP and general kitchen standards at all times
1. Food Service Team Membership:
Serve as an active and contributing member of the hotel management team
Attend operational meetings as required by the Resort Chef and take personal responsibility for the effective cascade of information to the extended kitchen teams
Exhibit the ability to work as a team member and independently to execute projects within job scope
Assist in identifying training needs and assist in the execution of any appropriate training where necessary
1. Financial:
To be fully conversant with financial performance and results pertaining to kitchen operations
Assist the Resort Chef in monitoring and maintaining food costs within budget
Monitor variances/changes/trends in food costs of sale and act accordingly
Control the production and service of food to the agreed standard for guest satisfaction, whilst ensuring that maximum profitability is achieved through tight specification and portion control in line with the department budget
Review food prices and theoretical calculations and ensure food costs remain within budget
1. Other:
To be fully conversant with and act upon the Company’s Complaints Procedure as outlined in the Department Manual
Background and Experience:
• Requires 3-5 years of progressive experience in F&B production, preferably in a theme park, resort or multi-unit operation
• Requires demonstrated knowledge of product change and improvement procedures and new product development
• Strong organizational, verbal and written communication and administrative skills are required
• Effective coaching, staff development, interpersonal and supervisory skills are also required
• Must work effectively in a fast-paced customer-focused environment within a matrix organization
• Must be willing to work flexible hours, including evenings and weekends to support the park operation
• Must be service orientated with a natural child affinity
• Must be able to pass a Food Safety Manager’s Test