Envue Hotel, an Autograph Collection Job - 33371947 | CareerArc
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Company: Envue Hotel, an Autograph Collection
Location: Weehawken, NJ
Career Level: Executive
Industries: Hospitality, Travel, Leisure

Description

Envue Hotel, an Autograph Collection

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the NoHu Restaurant and Hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. 



Qualifications

  • Two+ years of post high school education, culinary education is desirable.
  • Five+ years of employment in a related position. 
  • Hotel experience preferred.
  • Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. 
  • Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
  • Leadership skills to motivate and develop staff and to ensure accomplishment of goals. 
  • Ability to work effectively under time constraints and deadlines.
  • Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.


Responsibilities

  • Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and outlets to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards. 
  • Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. 
  • Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. 
  • Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. 
  • Promote the Accident Prevention Program to minimize liabilities and related expenses. 
  • Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus. 
  • Should assume the responsibilities of the Executive Chef in his/her absence.
  • Comply with attendance rules and be available to work on a regular basis. 
  • Perform any other job related duties as assigned.


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