Job Details

HEI Hotels + Resorts - - Responsibilities: Direct the day-to-day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing; Manage Human Resources in the kitchen in order to attract, retain and motivate the associates while providing a safe environment; Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner; Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations; Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives