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High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.OR2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.CORE WORK ACTIVITIESLeading Kitchen Operations for PropertyLeads kitchen management team.Provides direction for all day-to-day operations.Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.Encourages and builds mutual trust, respect, and cooperation among team members.Serving as a role model to demonstrate appropriate behaviors.Ensures property policies are administered fairly and consistently.Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.Supervises and coordinates activities of cooks and workers engaged in food preparation.Demonstrate new cooking techniques and equipment to staff.
