Culinary Manager-In-Training

Compensation Type: Hourly Highgate Hotels:

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition.  Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Location:

 

 

Located in the heart of downtown Providence, Rhode Island, the 294-room Graduate Providence is a landmark hotel with an illustrious past. Designed by the celebrated firm Warren and Wetmore, the architects behind New York City’s Grand Central Station, the hotel debuted to widespread acclaim in 1922 and quickly became the tourist and social center of Providence. Today, deeply woven within the city’s fabric and culture and beloved by generations of guests, the Graduate Providence is an authentic Providence tradition. The Graduate Providence is a member of the Historic Hotels of America.

Overview:

The Culinary Manager-In-Training will receive exposure to all aspects of the banquet & catering kitchen operation throughout a six-month immersive development program. He/she will work directly with our Executive Chef, gaining the on-the-job skills and knowledge needed to step into a leadership position at the conclusion of the program. He/she will assist and provide support with kitchen management, including production line and prep, stewarding, purchasing and receiving, health and safety, client services, and administration, helping to ensure a smooth operation and positive, seemless experience for our catering guests and clients.  He/she is also responsible for providing attentive, courteous and efficient service to all guests.

Responsibilities:

• Support the culinary and stewarding teams leading up to and during catering events
• Ensure all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost.
• Coach and train staff where needed to meet quality standards
• Assist in establishing and enforcing food specifications, portion control, recipes and sanitation. 
• Assist with controlling food and labor costs while maximizing guest satisfaction.
• Work with the F&B management team and keep them informed of any F&B issues as they arise.
• Attend BEO (Banquet Event Order) meetings to assist in planning and execution of banquet operations.
• Provide adminitrative support such as editing, printing and distributing menus and other materials.
• Complete inventory  purchasing, and detailing.
• Inspect kitchen, pantry, and service areas for safety, sanitation, cleanliness, and maintenance on a regular basis.
• Greet guests/clients/employees when necessary.
• Assist with tastings and developing specialty menu items for clients as needed
• Attend meetings/training as required by management.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Maintain daily checklists, production sheets and work assognments for each position.
• Understand and support required reporting, including but not limited to labor, payroll, food cost, schedules, menu updates, and actions plans.
• Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
• Attend department interviews to understand staffing process in compliance with Highgate Hotels SOPs.
• Know and enforce all local health department sanitation laws.
• Know how to compute daily food cost.
• Work with the Executive Chef and Director of F&B to create, update, and implement menus.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Check food purchases for proper ordering, quality and price structure.
• Prepare daily food production sheets.
• Cut meat, poultry, seafood according to daily business needs
• Assist on the food production line when needed
• Attend meetings as required
• Other duties as required by management

Qualifications:

• At least 3 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing nametags.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.