Department

Cold Kitchen

Job Description

Position Purpose:
Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

Essential Functions:
50% Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
20% Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items.
10% Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
10% Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.
10% Adhere to control procedures for cost and quality.

Requirements

• Must have a positive attitude consistent with Sheraton values 
• Must be able to speak, read, write and understand English
• Excellent communication skills
• Strong leadership abilities
• 6 years' experience in a 5* Hotel kitchen environment
• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities
• Thorough working knowledge of hot and cold food preparation
• Knowledge of accepted sanitation standards and applicable health codes

Anastasiya Krasnozhon Professional Recruiter

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