What You’ll Do
- Meet financial forecasts and budget goals for all culinary operations.
- Oversee ordering, preparing, marketing, and execution of all recipes, and manage all costs associated with the profitability of the Food and Beverage Department.
- Ensure compliance with all current local health department regulations, Corporate HACCP and Food Safety SOPs, and Federal Guidelines.
- Create all menus, recipes, and menu implementation execution lists and timelines.
- Build kitchen brigades and station assignments following White Lodging SOPs and directives.
- Act as a Subject Matter Expert regarding food handling, preparation, and presentation for the culinary team.
What You’ll Bring
- Strong interpersonal and communication skills to lead the team.
- Expertise in culinary financial management.
- Strong problem-solving and solution ideation skills.
- Excellent observational skills and walk-through techniques to gauge levels of food service, inventory, cleanliness, and more.
- Strategic workplace planning abilities.
- Effective stress management skills and the ability to influence stress levels throughout kitchens.
|
