ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Maintain standards of Food & Beverage quality and guest service. Maintain labor costs, revenues to meet or exceed budget

• Supervise Food quality, preparation and production. Ensure property operations meets internal audit standards as well as food quality, inspections and cleanliness of kitchen. Meet with Catering and Sales managers to design menus and demonstrate new products.

• Assist in development of annual budget, monitor variances, track labor & related expenses, maintains inventory controls.

• Develop menu designs, menu items and concepts with Director of Food & Beverage. Communicate with Director of F & regarding all aspects of Kitchen operations. Select, train, supervise, schedule, discipline and counsel associates according to company policies and procedures.
Investigate and resolve food quality and service concerns as they arise. Train staff in use of working menus, recipe cards and photos.
• Responsible for the supervision of Kitchen management and staff. Previous kitchen management experience required, minimum of 4 years.

Apply by email: iavalos@sunstonehotels.com