Kitchen Manager

PRIMARY FUNCTIONS:

Reporting to the General Manager, the Kitchen Manager is responsible for ensuring the highest standards of hospitality and food safety by overseeing all aspects of the kitchen operations for all departments in the F&B. With a strong understanding of preparation, budgeting and people management, the Executive Sous Chef controls both food and labor costs while achieving the highest quality of service and creating memorable meals for all our guests.

This position is also entrusted with and expected to create and maintain an enjoyable work environment that fosters career growth and development for our team members through strong leadership.

 

DUTIES AND RESPONSIBILITIES:

• Follows and enforces all Nova Hotels’ policies and procedures in accordance with Nova’s brand standards.
• Provides exceptional guest service at all times.
• Ensures customer concerns are addressed in a timely and professional manner.
• Monitors the responses on customer comment cards; identifies problem areas and formulates solutions.
• Maintains a visible public presence within hotel and within community.
• Maintains safe working conditions within department and hotel by ensuring that all associates follow safety rules and procedures.
• Conducts daily walk throughs of the banquet rooms, kitchen(s) and buffets.  Notes any deficiencies and follows up as required.
• Works closely with the maintenance department conducting product and/or equipment tests as necessary.
• Reports all concerns related to Maintenance, Health and Safety, Security or Suspicious circumstances (including smells/sights and sound) immediately.
• Adheres to all Nova Hotels standards, including Hygiene and Grooming, Health and Safety, Fire Safety, Key Deliverables and Guest Interactions.
• Optimizes efficient and effective utilization of facilities and equipment through effective planning, ordering and inventory control.
• Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
• Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense and waste.
• Oversees inventory, purchasing, disbursement, and cost control for supplies.
• Responsible for the day to day control of labour and food cost.
• Schedules associates in accordance with forecasted occupancy; adjusts staffing as necessary for sudden changes in occupancy.
• Approves department payroll and ensures accuracy & proper tracking.   
• Coordinates and supervises the daily activities of the kitchen team.
• Ensures associates are recognized regularly for their contribution.
• Coaches and trains the associates on the hotel standards/key deliverables and approved methods of service and cleanliness.
• Selects, orients, trains and coaches qualified associates.
• Conducts effective associate meetings and counseling sessions.
• Conducts performance reviews according to established deadlines.
• Works with and alongside other members of the kitchen team to ensure that all food preparation and service is completed to the highest standards and in a timely manner for our guests.
• Coordinates, supervises, and assists with all daily cleaning responsibilities to ensure that all food preparation areas, including all surfaces and equipment, are completed regularly. Practices and teaches the “clean as you go” philosophy.
• Ensures that Kitchen Department operates within approved budget.
• Contributes ideas and input during Leadership meetings as an engaged leader towards achieving the hotel’s goals and objectives.
• Monitors performance of the department against approved budget; makes appropriate recommendations as necessary.
• Other projects/duties as assigned.

 

Job Specifications and Skills:

To perform this job successfully, the qualified individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Education:
  • High School diploma.
  • Red Seal certification and CCFCC is considered an asset
• Experience: 
  • Minimum 2-3 years running similar Hotels with La Carte outlets and large banquet halls, restaurants with banquet style events, or catering companies with commissary kitchens. 
• Interpersonal Skills:
  • Resolves conflict efficiently and effectively
  • Maintains confidentiality
  • Actively listens to others without interrupting or distractions
  • Maintains a positive attitude even in negative situations 
  • Remains open to others' ideas and tries new things
  • Versatile and able to work well under pressure and in stressful situations.
  • Takes pride in a job well done
• Teamwork: 

• • Balances team and individual responsibilities
  • Exhibits objectivity and openness to others' views
  • Gives and welcomes feedback
  • Contributes to building a positive team spirit
  • Puts success of team above own interests
  • Able to build morale and group commitments to goals and objectives
  • Supports everyone's efforts to succeed. 
  • Able to work in a diverse work environment
• Quality Management: 
  • Looks for ways to improve and promote quality
  • Brings up suggestions and ideas to the team to improve dishes and execution
  • Demonstrates accuracy, consistency and thoroughness
  • Must have attention to detail
• Cost Consciousness:  
  • Conserves organizational resources
  • Understand how to cost out recipes and dishes
  • Has knowledge of labor controls, forecasting sales and schedules effectively
  • Follows cash handling policies to verify funds and maintain accurate and ethical reporting of company finances
• Ethics: 
  • Treats everyone with respect
  • Inspires the trust of others
  • Works with integrity and ethically
  • Upholds organizational values
  • Is a brand representative at all times within the Hotel
• Organizational Support: 
  • Follows policies and procedures
  • Completes administrative tasks correctly and on time
  • Supports organization's goals and values
• Planning, Organizing & Time Management: 
  • Prioritizes and plans work activities
  • Uses time efficiently
  • Plans for additional resources
  • Sets goals and objectives
  • Organizes or schedules other people and their tasks
  • Develops realistic action plans
• Professionalism:
  • Approaches others in a tactful manner
  • Reacts well under pressure
  • Treats others with respect and consideration regardless of their status or position
  • Accepts responsibility for own actions
  • Follows through on commitments
• Safety and Security: 
  • Observes safety and security procedures
  • Reports potentially unsafe conditions
  • Uses equipment and materials properly
  • Participates in the Nova Hotels Health & Safety Program
• Attendance/Punctuality: 
  • Is consistently at work and on time
  • Ensures work responsibilities are covered when absent
  • Arrives at meetings and appointments on time.
• Dependability: 
  • Follows instructions, responds to management direction
  • Takes responsibility for own actions
  • Keeps commitments
  • Commits to long hours of work when necessary to reach goals
  • Commits to required hours of work when necessary to reach goals
  • Flexible to work a variety of shifts.
• Initiative: 
  • Takes independent actions and calculated risks
  • Asks for and offers help when needed.
• Innovation: 
  • Generates suggestions for improving work environment
  • Always thinking about how to make things more efficient
• Language and Communication Skills: 
  • Ability to read, write, and comprehend simple instructions, short correspondence, and memos in English. Ability to present information in one-on-one and small group situations to other employees of the organization. 

 

PHYSICAL DEMANDS:

Lifting - Under 20lbs 50% of work time, Carrying - Over 20lbs 10% of work time, Pulling - Over 20lbs 50% of work time, Bending, standing, reaching, and kneeling.

 

 

WORK ENVIRONMENT:

The work environment is a hotel setting, which has the following conditions: low-medium noise environment; high traffic area for internally and external guests, exposure to moving parts and equipment such as vacuum and steam cleaner. Potential exposure to theft and/or belligerent guests.  Exposure to chemicals. Frequently working in areas of high temperatures around heavy equipment.  Exposure to sharps and bio-hazards.

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