Summary of Responsibilities:
The chef lead is responsible for all aspects of managing the culinary department by providing leadership and
ensuring the effectiveness and success of the daily operations of the kitchen.
Primary Responsibilities and Objectives:
• Responsible for all aspects of managing the culinary department by providing leadership and ensuring the
effectiveness and success of the daily operations of the kitchen
• Responsible for making sure that food preparation is executed at the highest standards and that food items
and kitchen equipment are handled per safety and sanitation standards
• Drive results through the entire department
• Promote and implement property-wide strategies that will increase guest satisfaction, reduce turnover,
maintain revenue and payroll budgets, meet and exceed productivity goals
• Provide the direction for all day-to-day operations of the culinary department and ensure the quality and
standards are meeting the expectations of the guests and associates
• Write and test recipes. Create menus and food displays and provide guidelines for food presentation to
kitchen staff
• Ensure that supplies are ordered, received, and properly stored. Maintain an inventory of supplies and kitchen
equipment
• Work with the catering department to develop special menus for functions and meet with meeting planners
as requested
• Manage department expenses
• Perform other duties as assigned
Education and Experience:
• High school diploma or equivalent is required
• Associate’s degree or higher in culinary arts is preferred
• Previous chef experience is required
Skills and Requirements:
• Excellent written and verbal communication skills
• Passionate about building and motivating
• Interview, hire, train, and promote culinary staff
• Maintain high standards of personal appearance and grooming
• Prepare weekly work schedules in accordance with staffing guidelines
• Must be able to work in an environment that requires physical activity under time constraints
• Must be able to work with all products and food ingredients used in the kitchen
• Excellent interpersonal and customer service skills
• Strong analytical and problem-solving skills
• Strong supervisory and leadership skills
• Extensive knowledge of the hotel and hospitality industries
• Proficient with Microsoft Word, Excel, and PowerPoint
•
• Required to complete and successfully pass the Avenue5 Fair Housing, Diversity and Inclusion Training within
the first 30 days of employment
Scheduling:
• Required to maintain a regular schedule which may require working outside of business hours, weekends, and
non-traditional holidays
• May be required to be on-call and aid during times of high demand
Environment:
• Exposure to an environment typically found in a hotel or restaurant
Physical Requirements:
Avenue5 will make reasonable accommodations to enable individuals with disabilities to perform the essential
functions of the job. These functions include, but are not limited to:
• Ability to lift, push, and pull up to 50 pounds
• Must be able to sit, stand, reach, bend, and stoop for extended periods of time
• Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive
detailed information through oral communication, and to make the discriminations sound.
• Ability to compare, copy, coordinate, synthesize, negotiate, communicate, and instruct
• Ability to tolerate stressful situations
Diversity:
Diversity creates a healthier atmosphere: Avenue5 is an Equal Employment Opportunity/Affirmative Action
employer, and all qualified applicants will receive consideration for employment without regard to race, color,
religion, sex, age, national origin, protected veteran status, disability status, sexual orientation, gender identity or
expression, marital status, genetic information, or any other characteristic protected by law.