Purpose: To ensure effective operation of the line while cooking and presenting all menu items for all outlets. Works with the all line cooks and prep cooks daily, insuring consistency of recipes, preparation, presentation of all dishes.
Reports to: Executive Chef
Essential Functions:
Prepares daily production for breakfast, lunch, dinner for all outlets. Trains Heartists on menu items and consistently during peak business, insure pre-meal meeting held daily, cleanliness and daily specials and consistent plate presentation at all times.
Check with Chef weekly and daily on necessary soups, stocks, bases needed to fully operate production.
Ensure all menu items are prepared to standard. Insure production is ready and quality is met. Insure product is delivered on a timely basis.
Ensure specified food on time and to right area.
Coordinate with AM/P.M. Lead Cooks.
Training of staff, leading by example and inspiring Accor and Novotel Culture and Philosophies.
Responsible for product availability for all restaurants and banquet items.
Monitors proper sanitation and hygiene of all kitchen facilities and equipment and people.
Ensures that all kitchen equipment is in good working order.
Monitors proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
Monitors and has hands on control over daily food production.
Monitors safety of staff.
Maintains good working relationships with all Dining Manager, Banquet F&B Manager, Supervisors and F&B staff.
Understands and checks daily BEOs for functions.
Attends Leadership Meeting when requested.
Communicates daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
Checks and controls sign-in and sign-out procedures for kitchen staff.
Ensures staff takes appropriate breaks, paying attention to OT to maximize productions and efficiencies.
Ensures staff is uniformed and live up to Novotel culture.
Conducts inventories to maintain proper par levels of all culinary items, when requested.
Practices FIFO with all products
Any other functions assigned by management.