| KEY JOB ACCOUNTABILITIES: •¨ Promotes the spirit and intent of Guest Services Hospitality Standards for all guests and GSI team members. •¨ Meet expectations of System of Performance Management procedures and guidelines. This includes, but is not limited to, weekly goal setting for the culinary program with the PI Food and Beverage Manager or General Manager. •¨ Is proactive in all issues involving health and safety; creates cleaning schedules for all areas and all equipment on a daily, weekly and/or monthly basis. •¨ Oversees the security of physical inventory, kitchen equipment, fixtures, small wares and china; trains all kitchen personnel to respect the property of the company and adhere to all GSI regulations. •¨ Promotes Career Development and Workplace Diversity. •¨ Orients and trains kitchen personnel in all department rules, policies and procedures. Trains, monitors and inspects to insure compliance to GSI appearance and uniform standards at all times. •¨ Trains kitchen personnel in food production principles and practices regarding food safety and health. •¨ Trains all culinary personnel in proper recipe and plate presentation; monitors and inspects to insure compliance. •¨ Trains and supervises kitchen steward and approves all orders before they are placed; insures that product is properly received and stored. Adjusts product par levels as business requires. •¨ Coaches, evaluates and disciplines kitchen personnel according to GSI guidelines. Is aware of bugdeted payroll constraints, working under the direction and scheduling of the food & beverage manager. •¨ Controls food cost by following established portion control guidelines and purchasing/ordering procedures, recipe adherence, product rotation and the proper utilization of all inventory, including leftovers. •¨ Oversees cleaning of all areas of kitchen including storeroom areas downstairs, walk-ins, laundry, loading dock, recycling and EDR. •¨ Plans and implements the daily specials program in conjunction with departmental Sous Chefs. •¨ Will establish and maintain a strong professional relationship with the dining room managers and train the kitchen staff to maintain professional communication with the dining room and hotel staff at all times. •¨ The Chef and/or Sous Chef will conduct preshift meeting with the kitchen and dining room staff and managers to include, but not be limited to, the presentation of the shift special, explaining ingredients, preparation and plating. These preshift meetings require prior communication and cooperation with dining room management. •¨ Will attend the weekly PI managers' staff meeting. •¨ Oversees items produced in the bakery, prep kitchens and pantry as well as breakfast, lunch, dinner and Sunday brunch. The Chef supervises cooking personnel, teaching the kitchen staff to sample, smell, and ensures food conforms to recipes and standards of appearance and taste. •¨ Set up and supervision of the Paradise Inn Sunday Brunch is the direct responsibility of the Chef. •¨ Responsible for and directly supervises the training of the EDR cook(s), the planning, production, service of all meals. The Chef oversees adherance to EDR menus, and that sufficient quanities are prepared for each meal period; that the food is prepared with the same care and attention to cost control as are the public menus. The chef will oversee the regular cleaning, sanitation and housekeeping of the EDR and provide direction to insure that the meal period and EDR guidelines are adhered to. •¨ Responsible for monthly inventory and inventory control. •¨ Performs such other related duties as directed or required | 
