GENERAL DESCRIPTION To supervise, coordinate and direct the efficient and profitable operation of the kitchen, while minimizing food cost, maximizing revenue, and producing a high quality product. ESSENTIAL ELEMENTS Responsible for all aspects of employee relations within the department, including interviewing, hiring, training and development, coaching and counseling, reviewing, firing, etc. Responsible for monitoring payroll as well as effectively scheduling, including proper management coverage, based on business needs. Oversee daily operations by constantly monitoring food handling, production and preparation, costs, quality, portion controls, meal and specials planning, and plating specifications. Ensure that food is ordered, received, prepared, prepped, and delivered on time. Develop standard recipes for all dishes to insure quality and consistency. Ensure strict compliance with all cleanliness and sanitation standards. Coordinate the proper receiving of guest packages and that proper storage is maintained. Order all required food products and supplies, ensuring maximum utilization of food and non-food items, to reach cost objectives. Constantly review pricing, as well as research new products to find the best product at the best price. Manage and control all expenses. Complete monthly food inventory. Assure all equipment is operational. Effectively communicate relevant information between kitchen and other departments to ensure guest satisfaction. Provide healthy employee meal. Ensure that employee cafeteria is clean and stocked at all times. Assist in planning for special holidays and events. Assist with developing menus. Participate in budgeting, marketing and forecasting. Attend all required meetings and training sessions. Ensures the confidentiality of all private records, documents and information. Ensures proper storage and destruction of all records containing personal information according to state law. Participate in Morning Manager and Manager on Duty programs. SECONDARY ELEMENTS Able to perform all essential and secondary elements of all positions managed. Have a working knowledge of all franchise rules and regulations, as well as state and local laws pertaining to the hotel business, as well as OSHA regulations and ServeSafe. Understand and apply all policies and procedures of the hotel fairly and consistently. Ensure a high level of customer service and satisfaction. Handle guest complaints and bring to a positive conclusion. Perform other duties as required or directed.