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JOB OVERVIEW

Manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

At InterContinental Hotel® we want our guests to relax and be themselves which means we need team members to:

• Be you – by being natural, professional and personable in the way you are with people

• Get ready – by taking notice and using your knowledge so that you are prepared for anything

• Show you care – by being thoughtful in the way you welcome and connect with guests

• Take action – by showing initiative, taking ownership and going the extra mile

DUTIES AND RESPONSIBILITIES

FINANCIAL RETURNS

• Supervise the preparation and presentation of all menu items in accordance with established recipes and standards. Assist in the planning of all meals and menus for the restaurant and catered events within brand or local menu guidelines.

• Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.

PEOPLE

• Recommend and initiate salary, disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues.

• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.

• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.

• Interact with outside contacts:

o Guests – to ensure their total satisfaction

o Vendors – to order supplies and equipment

o Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

GUEST EXPERIENCE

• May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel’s food and beverage facilities.

• Track and analyze guest feedback and develop actions to enhance our guest satisfaction scores.

RESPONSIBLE BUSINESS

• Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff.

• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.

• Ensure that food, beverage & labor costs are withing budget margins.

• Ensure that all kitchen equipment, including but not limited to sinks, hoods, coolers, freezers, dishes, flatware, pots and pans, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, vacuumed, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.

• Assist sales, catering and banquet staff with banquets, parties and other special events.

• May serve as Manager on Duty or perform other duties as assigned.

ACCOUNTABILITY

Supervises a number of kitchen employees in a small to medium full-service hotel with one or two food and beverage outlets, and catering and banquet facilities serving less than 500 people. May oversee subordinate supervisors or chefs.

QUALIFICATIONS AND REQUIREMENTS

Completion of a degree or certificate in culinary arts, or equivalent combination of education and culinary/kitchen operations experience

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds

• Moving about the kitchen

• Handling food, objects, products and utensils

• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company..

• Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.

• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.

• Problem solving, reasoning, motivating, organizational and training abilities are used often.

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

• May be required to work nights, weekends, and/or holidays.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

JOB OVERVIEW

Manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

At InterContinental Hotel® we want our guests to relax and be themselves which means we need team members to:

• Be you – by being natural, professional and personable in the way you are with people

• Get ready – by taking notice and using your knowledge so that you are prepared for anything

• Show you care – by being thoughtful in the way you welcome and connect with guests

• Take action – by showing initiative, taking ownership and going the extra mile

DUTIES AND RESPONSIBILITIES

FINANCIAL RETURNS

• Supervise the preparation and presentation of all menu items in accordance with established recipes and standards. Assist in the planning of all meals and menus for the restaurant and catered events within brand or local menu guidelines.

• Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.

PEOPLE

• Recommend and initiate salary, disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues.

• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.

• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.

• Interact with outside contacts:

o Guests – to ensure their total satisfaction

o Vendors – to order supplies and equipment

o Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

GUEST EXPERIENCE

• May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel’s food and beverage facilities.

• Track and analyze guest feedback and develop actions to enhance our guest satisfaction scores.

RESPONSIBLE BUSINESS

• Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff.

• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.

• Ensure that food, beverage & labor costs are withing budget margins.

• Ensure that all kitchen equipment, including but not limited to sinks, hoods, coolers, freezers, dishes, flatware, pots and pans, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, vacuumed, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.

• Assist sales, catering and banquet staff with banquets, parties and other special events.

• May serve as Manager on Duty or perform other duties as assigned.

ACCOUNTABILITY

Supervises a number of kitchen employees in a small to medium full-service hotel with one or two food and beverage outlets, and catering and banquet facilities serving less than 500 people. May oversee subordinate supervisors or chefs.

QUALIFICATIONS AND REQUIREMENTS

Completion of a degree or certificate in culinary arts, or equivalent combination of education and culinary/kitchen operations experience

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds

• Moving about the kitchen

• Handling food, objects, products and utensils

• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company..

• Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.

• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.

• Problem solving, reasoning, motivating, organizational and training abilities are used often.

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

• May be required to work nights, weekends, and/or holidays.

The salary range for this role is $60k to $65k. This job is also eligible for bonus pay. We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401k, and many other benefits to eligible employees.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

As the world’s first and most global luxury hotel brand, InterContinental Hotels & Resorts has pioneered international travel since the 1940s, we are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the InterContinental®️ brand and to be part of the brand you will have a thirst for travel, passion for culture and appreciation for diversity. We create inspiring experiences for those seeking a richer perspective on the world. If you’d like to embrace a world of opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

**Important information** :

+ The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.

+ No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law.

+ If you require reasonable accommodation during the application process, please click here .

+ IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. Please click here for our agency policy.

+ If you are a resident of or applying to a job opening in the State of Washington, please click here to read about applicable benefits.

At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.