.Additional InformationJob Number: 24191280Job Category: Food and Beverage & CulinaryLocation: Hotel Arts Barcelona, Marina 19-21, Barcelona, Barcelona, Spain, 8005Schedule: Full TimePosition Type: ManagementJOB SUMMARYAccountable for the quality, consistency and production of the restaurant kitchen.
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions.
Coordinates menus, purchasing, staffing and food preparation for the property's restaurant.
Works with the team to improve guest and employee satisfaction while maintaining the operating budget.
Must ensure sanitation and food standards are achieved.CANDIDATE PROFILEEducation and Experience:High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.OR 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 ACTIVITIESEnsuring Culinary Standards and Responsibilities are Met for RestaurantDevelops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for the restaurant.Supervises 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 restaurant.Communicates production needs to key personnel.Assists in developing daily and seasonal menu items for the restaurant.Ensures compliance with all applicable laws and regulations.Follows proper handling and right temperature of all food products.Estimates daily 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 TeamSupervises 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 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.Serves as a role model to demonstrate appropriate behaviors.Ensures and maintains the productivity level of employees