Job Overview Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs. Duties and Responsibilities • Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. • train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. • Establish the day's priorities and assign production and preparation tasks for staff to execute. • create daily menu specials and receive feedback from Executive Chef. • Review banquet event orders and make note of any changes. • Communicate both verbally and in writing to provide clear directions to staff. • Take physical inventory of specified food items for daily inventory. • 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. • Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up Qualifications and Requirements • Previous Culinary supervisory experience in a Full-Service Hotel is preferred