JOB DESCRIPTION LINCONSHIRE, IL JOB TITLE: CULINARY LEAD DEPARTMENT: WRIGHT’S BREW & BISTRO REPORTS TO: EXECUTIVE CHEF ISSUE DATE: DECEMBER 17, 2024 Pay Range: $20.00 - $22.00 Full Time Benefits: Medical, Dental, Vision Life Insurance Health Savings Account Flex Spending Account Voluntary Benefits Plans 401(k) & Company Match Employee Discount Paid Time Off - Sick and Vacation PURPOSE AND PERFORMANCE GOALS Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and development staff including direct reports. Ensures sanitation and food standards are achieved. ESSENTIAL DUTIES AND RESPONSIBILITIES Essential duties and responsibilities include the following (other duties may be assigned): •Supervises kitchen shift operations and ensure compliance with all Food and Beverage policies, standards and procedures. • Maintains good housekeeping procedures in preparation areas and storages. • Maintains paperwork relative to production chart, high cost control charts, BEO's and special orders & HACCP. • Communicate food production problems with respective affected department heads. • Maintain food cost control while responsible for quality of food, food handling personnel and professional work procedures. • Ensure compliance with all local, state and federal (OSHA, ASI and Health Department) regulations. • Checks inventories for proper storage and rotation of food. • Assigns preparation levels based on projected business forecast. Indicates plan to work out any leftovers and dead items. • Supervises and directs training in food production and required food handling and sanitation certifications. • Interact with guests to obtain feedback on product quality and service levels. • Understands the impact department’s operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals. • Maintains a continuous open-door policy to answer team member questions needing immediate attention. • Manages the human resources in the department in order to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve problems, provide open communication vehicles, discipline and terminate, as appropriate. • Assists the Executive Chef with menu development • Attends and participates in all pertinent meetings (e.g., Daily stand-ups, BEO, Pre-Cons, staff, department and intradepartmental). SUPERVISORY RESPONSIBILITIES Lead and manage a team of kitchen staff, including cooks, assistants, and dishwashers. Handle conflict resolution and disciplinary actions as needed. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCE College or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. MATHEMATICAL SKILLS Ability to do basic math, including the ability to calculate percentages and ratios. Ability to manage budgets and control food costs. REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. CERTIFICATES, LICENSES, REGISTRATIONS BASSET certification - Required Illinois Food Handler certification - Required PHYSICAL DEMANDS Practice written safety standards and rules at all times. The physical demands described here are representatives of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, and ability to adjust focus. HOURS Due to the business demands of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends and night shifts. - Associates are held accountable for all duties of job - Acknowledgement: I have read and understand all of the above. I have reviewed the duties for which I am responsible, and understand this job description reflects management’s assignment of essential functions; and nothing herein restricts management/company rights to assign or reassign duties and responsibilities to this job at any time. This job description excludes marginal functions, incidental duties and special projects which I may be required to perform when assigned. I understand that this document does not create an employment contract and that I am employed by RFMBG Lincolnshire, LLC (Marriott Lincolnshire) on an "at-will" basis.