In Room Dining Chef

The In-Room Dining Chef is responsible for overseeing the day-to-day optimal and efficient performance of the Hotel kitchen, and assisting the Executive Chef in cost management structures around food cost and preparations.

Duties and Responsibilities:.
- Maintain and develop recipes set forth by Corporate and Executive Chefs
- Organize and execute all recipes in a professional manner
- Help organize tasting for menu changes
- Ensure consistency of recipe in the restaurant
- Liaison of LDV Hospitality towards Clients, Guests, and Employees
- Oversees daily kitchen execution of orders/invoices
- Track invoices for billing
- Executes ordering and inventory management
- Control and adjust labor sensibly to run as efficiently as possible using information from Executive Chef
- Review and confirm clock in/out times for payroll, addresses any errors with staff
- Continually refines execution to achieve efficiency in all aspects of kitchen operations
- Understands Food Cost, Inventory, and Labor goals, and makes appropriate adjustments to achieve them
- Works with Executive Chef to establish and maintain relationships with vendors, suppliers, distributors, etc
- Reports operational, and facilities concerns
- Confirms the completion of preventative monthly maintenance
- Attend monthly meetings with staff
- Execute special event menus
- Participate in charity events for LDV Hospitality, as needed
- Maintain the LDV Hospitality standards for Service & Quality
- Actively participate in weekly F&B Meeting
- Update managers on occurrences in Training and Policies
- Ensure that impeccable standards of cleanliness are maintained throughout the operation
- Uses LDV standards of engagement for all service techniques
- Provide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smiling
- Practice highest regards for safety within all areas and with all materials
- Follow and adhere to all standards set forth by the Department of Health (DOH)
- Performs other related activities as assigned by General Manager and the Executive Chef

Qualifications:
 Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards
- Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook
- Has a can-do attitude and is willing to jump into any role as needed
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems
- Ability to access and accurately input information using a moderately complex computer system
- Must have considerable skill in math and algebraic equations using percentages
- Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws
- Organize and/or attend mandatory meetings
- Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
- Perform all other related and compatible duties as assigned by the Food & Beverage Director, General Manager or Managing Partners
- Adhere to all HR policies and procedures

Education, Experience, Knowledge Requirements:
- Minimum of 2 years’ experience in fine dining and high-volume kitchen environments
- High School Diploma or GED
- Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required

Physical/Special Requirements:
- Ability to lift 30+ pounds often.
- Ability to sit, stand, and bend for extended periods of time.

Work Environment
- Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress

The In-Room Dining Chef is responsible for overseeing the day-to-day optimal and efficient performance of the Hotel kitchen, and assisting the Executive Chef in cost management structures around food cost and preparations.

Duties and Responsibilities:.
- Maintain and develop recipes set forth by Corporate and Executive Chefs
- Organize and execute all recipes in a professional manner
- Help organize tasting for menu changes
- Ensure consistency of recipe in the restaurant
- Liaison of LDV Hospitality towards Clients, Guests, and Employees
- Oversees daily kitchen execution of orders/invoices
- Track invoices for billing
- Executes ordering and inventory management
- Control and adjust labor sensibly to run as efficiently as possible using information from Executive Chef
- Review and confirm clock in/out times for payroll, addresses any errors with staff
- Continually refines execution to achieve efficiency in all aspects of kitchen operations
- Understands Food Cost, Inventory, and Labor goals, and makes appropriate adjustments to achieve them
- Works with Executive Chef to establish and maintain relationships with vendors, suppliers, distributors, etc
- Reports operational, and facilities concerns
- Confirms the completion of preventative monthly maintenance
- Attend monthly meetings with staff
- Execute special event menus
- Participate in charity events for LDV Hospitality, as needed
- Maintain the LDV Hospitality standards for Service & Quality
- Actively participate in weekly F&B Meeting
- Update managers on occurrences in Training and Policies
- Ensure that impeccable standards of cleanliness are maintained throughout the operation
- Uses LDV standards of engagement for all service techniques
- Provide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smiling
- Practice highest regards for safety within all areas and with all materials
- Follow and adhere to all standards set forth by the Department of Health (DOH)
- Performs other related activities as assigned by General Manager and the Executive Chef

Qualifications:
 Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards
- Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook
- Has a can-do attitude and is willing to jump into any role as needed
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems
- Ability to access and accurately input information using a moderately complex computer system
- Must have considerable skill in math and algebraic equations using percentages
- Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws
- Organize and/or attend mandatory meetings
- Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
- Perform all other related and compatible duties as assigned by the Food & Beverage Director, General Manager or Managing Partners
- Adhere to all HR policies and procedures

Education, Experience, Knowledge Requirements:
- Minimum of 2 years’ experience in fine dining and high-volume kitchen environments
- High School Diploma or GED
- Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required

Physical/Special Requirements:
- Ability to lift 30+ pounds often.
- Ability to sit, stand, and bend for extended periods of time.

Work Environment
- Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress