Mt. Washington Pediatric Hospital
Overview
Grandover Resort & Spa, a Wyndham Grand Hotel
Reports to: Food & Beverage Director, Corporate Executive Chef, General Manager and VP of Hospitality
Purpose: To achieve food and beverage revenue, profit and customer satisfaction goals by maintaining a clean, sanitized kitchen and managing the Kitchen/Banquet/Caf East restaurant areas
Responsibilities
Executing and fulfilling Banquet Event Orders (BEOs)
Planning and directing food preparation and culinary activities
Customize menus for weddings, corporate and social groups
Maintain a safe and clean work environment in the Banquet kitchen and surrounding areas
Ensure stewarding responsibilities are being fulfilled throughout the hotel with the help of the Executive Steward
Hiring and training of Banquet cooks, Caf East cooks and all utility workers
Develop and implement a seasonal based menu for Caf East that supplies food to the Pool (seasonal) and 19th and Timber (when open)
Develop Caf East weekly specials that will drive revenue and interest from the general public/residents on our social media platform
Develop Special Event Menus for events such as Wine Dinners, Wine & Bourbon Tastings etc. and execute those menus
Execute any Outside Catering that management needs done
Develop and execute a new and innovative amenity selection for our guests
Supply the Employee Cafeteria with daily lunch selections
Drive the overall success of our resort based on company values and principals
OPERATIONS
Build experiences that Meeting planners and guests want to share
Fosters forward-looking innovation
Displays fundamental cooking expertise required for specialty menus, guest tastings, and themed functions
Guide menu development and food presentations
Stay on trends with F&B concepts
Stay current on buffet presentations
Create menu items for Sales and Catering seasonally
Guide menu purchasing and specifications
Establish performance, budget, and team goals
Manage food, labor, and consumable costs
Lead with new cooking techniques and recipes, continuously learning new skills
Plan and manage the procurement, production, preparation, and presentation of all food in the Hotel in a safe, sanitary, and cost effective manner
General SAFETY & Health Code
Maintain a commitment to the quality of food products to ensure that NC Health Department, OSHA and all safety standards are met
Lead compliance and associate adherence in food handling and sanitation standards and certifications
Must maintain Serve Safe Certification
Maintain and update MSDS manual as needed
Develop and implement staff safety standards and practices
Execute Weekly safety meetings to keep staff up to date on hotel news and procedures
TALENT MANAGEMENT
Ensure a high-engagement team and collaborative, collegial culture by supporting an open-door environment
Hiring and training staff and the training of Banquet Cooks, Caf East Cooks and Utility workers
Guide the growth and development of your team to support both business objectives and personal career progression of those you manage
Actively participates in the hiring process to identify the right talent to support the Banquet Kitchen & Caf East Kitchen
Demonstrates honesty/integrity and models appropriate behaviors in leading by example and serving as a role model
Should be able to teach and train staff to prepare and present with the highest of standards
Job requires attention to detail, ongoing innovative staff training, creativity, food cost control, and organizational skills
Should be currently certified in Serve-Safe food management
*****Koury Corporation is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
#J-18808-Ljbffr
Reports to: Food & Beverage Director, Corporate Executive Chef, General Manager and VP of Hospitality
Purpose: To achieve food and beverage revenue, profit and customer satisfaction goals by maintaining a clean, sanitized kitchen and managing the Kitchen/Banquet/Caf East restaurant areas
Responsibilities
Executing and fulfilling Banquet Event Orders (BEOs)
Planning and directing food preparation and culinary activities
Customize menus for weddings, corporate and social groups
Maintain a safe and clean work environment in the Banquet kitchen and surrounding areas
Ensure stewarding responsibilities are being fulfilled throughout the hotel with the help of the Executive Steward
Hiring and training of Banquet cooks, Caf East cooks and all utility workers
Develop and implement a seasonal based menu for Caf East that supplies food to the Pool (seasonal) and 19th and Timber (when open)
Develop Caf East weekly specials that will drive revenue and interest from the general public/residents on our social media platform
Develop Special Event Menus for events such as Wine Dinners, Wine & Bourbon Tastings etc. and execute those menus
Execute any Outside Catering that management needs done
Develop and execute a new and innovative amenity selection for our guests
Supply the Employee Cafeteria with daily lunch selections
Drive the overall success of our resort based on company values and principals
OPERATIONS
Build experiences that Meeting planners and guests want to share
Fosters forward-looking innovation
Displays fundamental cooking expertise required for specialty menus, guest tastings, and themed functions
Guide menu development and food presentations
Stay on trends with F&B concepts
Stay current on buffet presentations
Create menu items for Sales and Catering seasonally
Guide menu purchasing and specifications
Establish performance, budget, and team goals
Manage food, labor, and consumable costs
Lead with new cooking techniques and recipes, continuously learning new skills
Plan and manage the procurement, production, preparation, and presentation of all food in the Hotel in a safe, sanitary, and cost effective manner
General SAFETY & Health Code
Maintain a commitment to the quality of food products to ensure that NC Health Department, OSHA and all safety standards are met
Lead compliance and associate adherence in food handling and sanitation standards and certifications
Must maintain Serve Safe Certification
Maintain and update MSDS manual as needed
Develop and implement staff safety standards and practices
Execute Weekly safety meetings to keep staff up to date on hotel news and procedures
TALENT MANAGEMENT
Ensure a high-engagement team and collaborative, collegial culture by supporting an open-door environment
Hiring and training staff and the training of Banquet Cooks, Caf East Cooks and Utility workers
Guide the growth and development of your team to support both business objectives and personal career progression of those you manage
Actively participates in the hiring process to identify the right talent to support the Banquet Kitchen & Caf East Kitchen
Demonstrates honesty/integrity and models appropriate behaviors in leading by example and serving as a role model
Should be able to teach and train staff to prepare and present with the highest of standards
Job requires attention to detail, ongoing innovative staff training, creativity, food cost control, and organizational skills
Should be currently certified in Serve-Safe food management
*****Koury Corporation is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
#J-18808-Ljbffr