About The Job

Job Summary:

• The Levantine Specialty Chef shall be responsible for creating and executing menus that showcase the flavours and ingredients of the Levantine Cuisine, with a particular emphasis on healthy and flavourful grilling, barbecue, and steak preparation.Â
• He/She shall be accountable for the quality, consistency and production of the specialty restaurant kitchen.Â
• He/She shall exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions.Â
• He/She shall Coordinate menus, purchasing, staffing and food preparation for the property’s specialty restaurant.Â
• Works with team to improve guest and employee satisfaction while maintaining the operating budget.Â
• Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

Candidate Profile:

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Core Work Activities:

• Setting and Ensuring Culinary Standards and Responsibilities are Met for Specialty Restaurant
• Plan, develop and execute menus that showcase the flavours and ingredients of the Levantine Cuisine, with particular emphasis on grilling, barbecue and steak preparation.
• Utilize a variety of cooking techniques, including grilling, roasting, and braising, to creat flavourful and healthy dishes
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant.
• Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the specialty restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the specialty restaurant.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily specialty restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team:

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages specialty restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees’ absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Establishing and Maintaining Specialty Restaurant Kitchen Goals
• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows-up on employee accidents.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service:

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities:

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Uses all available on the job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities:

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

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About The Job
Position Summary:

• Inspect, repair, and maintain HVAC, air quality control, and refrigeration equipment.Â
• Maintain and conduct daily inspections of the mechanical plant. Monitor and control property temperature.Â
• Monitor and analyze energy and utilities usage. Calibrate all controls, gauges, meters, and other equipment.Â
• Assemble, install, test, repair, and maintain electrical systems or electronic wiring. Assemble, install, and maintain pipe assemblies, fittings, valves, etc.Â

Other Responsibilities:

• Follow all company and safety and security policies and procedures; report maintenance problems, safety hazards, accidents, or injuries; and complete safety training and certifications.Â
• Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.Â
• Welcome and acknowledge all guests according to company standards and anticipate and address guests’ service needs.Â
• Speak with others using clear and professional language.Â
• Develop and maintain positive working relationships with others and listen and respond appropriately to the concerns of other employees.Â
• Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.Â
• Reach overhead and below the knees.Â
• Move in confined or elevated spaces.Â
• Move over sloping, uneven, or slippery surfaces.Â
• Move up and down stairs, service ramps and/or a ladder.Â
• Grasp, turn, and manipulate objects of varying size and weight.Â
• Assist with moving, lifting, carrying, and placing of objects weighing in excess of 100 pounds.Â
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.Â
• Perform other reasonable job duties as requested by Supervisors.