• Supervise activities of assigned staff, communicate goals and assign and schedule work. Communicate and enforce policies and procedures.  
• Oversee methods of preparation, portion sizes and timeliness of food preparation. Control food usage to minimize waste. 
• Inspect the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations.  
• Ensure that the department and each station are properly staffed for each meal period. 
• Support senior leadership by developing and assuming key management responsibilities. 
• Ensure the completion of all opening and closing procedures by BOH employees.  
• Review the following day’s menus; review inventory and purchase food and supplies as needed; maintain inventory control procedures. 
• Assist in determining the minimum and maximum stocks of all food, material and equipment. 
• Assist in cooking and preparing food as required. 
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef and Director of Food and Beverage.  
• Ensure that all products are received in correct unit, count and condition. Ensure that deliveries are performed in accordance with restaurant and hotel policies and procedures. 
• Are responsible for end-of-month inventory.  
• Promote teamwork and quality service through daily communication and coordination with other departments.  
• Report to work punctually and assist in the event of an emergency.  
• Lead coach the team toward achieving exceptional guest service and employee satisfaction results.  
• Oversee all quality control of recipes and adherence to all recipes. 
• Prepare daily work assignments and delegate to staff. 
• Assist in scheduling and payroll monitoring. 
• Assist in any other task or duties as requested by management. 

• Minimum 2-year experience in a qualified restaurant
• A passion for hospitality, food and beverage and the guest experience
• Strong organizational & creative problem-solving skills
• The ability to comfortably lead a team in a busy atmosphere
• Knowledge on restaurant management software, like OpenTable
• Creative & Team oriented
• Fine Dining experience a plus
• A team player with a heart for hospitality. 
• Entrepreneurial at heart and innovative in mind. 
• Customer-focused, with guests, clients and employees at the forefront of your thinking. 
• Nimble and able to adapt to change quickly. 
• Committed to sharing and togetherness and value the family mindset of our organization. 
• Aware that a good reputation is a huge asset to a hotel and committed to being a representative of that great reputation. 
• An excellent communicator. 
• Naturally curious and value listening to solve problems. 
• Comfortable following directions, guidelines and work objectives. 
• Capable of exerting up to 60 pounds of force occasionally. 
• Capable of standing for an entire shift or for an extended amount of time. 
• Capable of reaching overhead, utilizing both hands, leaning over, stooping and kneeling. 
• A plus: Practiced, with six months' related experience in restaurant or a service industry.  
• A must: Eager to be part of a great work culture and team. 

Benefits 

We are proud to offer competitive wages and the following benefits for full-time employees: 

• PTO 
• Hotel and restaurant discounts available at select LodgeWorks properties 
• Health, vision and dental benefits? 
• 401(k) plans with matching contributions? 
• Paid holidays? 
• Short-term and long-term disability (company sponsored)? 
• Referral bonuses? 
• Flexible spending accounts?