Chef de Cuisine

Description

A culinary leader within the hotel and F&B operations, the Chef de Cuisine's prime responsibility is managing and leading the daily culinary operations for a brand-new, high profile three-meal restaurant and banquet operations. This will be overseeing kitchen staff while simultaneously fostering relationships with guests, fellow associates, and suppliers. They will seamlessly work with the hotel team to create and deliver the ultimate guest and staff experience.

The Chef de Cuisine will develop, manage, and lead a well-defined high-profile restaurant and banquet food program. They will set the culinary standards in conjunction with the F&B Director and Hotel General Manager. They must have a complete understanding of the importance of organization, time management, cleanliness, and punctuality regarding paperwork, meetings, deadlines, and F&B operations.

This position is a hands-on leadership role as an essential member of a hotel opening team with a brand-new high-profile restaurant and culinary concept, kitchen, and banquet operation.

PREREQUISITES

Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances.

• Minimum of three years in culinary kitchen management or supervisory experience managing shifts or stations with at least 2 full-time employees.
• Must possess prior restaurant kitchen/culinary technical ability.
• High School diploma or equivalent.
• ServSafe Certification required.
• Florida HACCP certification preferred.

SUMMARY OF ESSENTIAL JOB FUNCTIONS

• Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating.
• Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted.
• Must be able to stand for eight hours, bend, stretch, reach.  
• Must be able to communicate with other associates and/or guests.

Requirements

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

Knowledge:

• Control of food costs, loss and usage guidelines
• Pars for shift usage, freezer pull, and line set up.
• Proper food temperatures: hot above 140 F and cold 41 F.
• Inventory, ordering and receiving and storing products.
• Area shopping, dining, entertainment and travel directions to assist guest inquiries.
• Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events. 
• All kitchen disciplines including cooking techniques, and product knowledge.

Skills:

• Follow recipes for preparations, cooking serving, and storing.
• Maintain organization of supplies, storage rooms, refrigerators and freezers.
• Knife skills and other food preparation skills.

Abilities:

• Perform job functions with attention to detail, speed, and accuracy.
• Prioritize, organize, and follow up.
• Be a clear thinker, remaining calm and resolving problems using good judgment.
• Follow directions thoroughly.
• Understand guest's service needs.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision
• Maintain confidentiality of guest information and resort information.
• Ascertain departmental training needs and provide such training.
• Direct performance of staff and follow-up with corrections when needed

SPECIFIC RESPONSIBILITIES 

1. Ensure exceptional quality of all ingredients, preparation, and the plating of food items.
2.  Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue-generation solutions to maximize profit.
3. Keep up to date with the latest food styles and trends; present concepts and recipes that reflect these trends.
4. Control par levels of mise en place.
5. Develop creative and innovative menus for our restaurant and catering operations. Create recipes, photos, and plating guides for all menu items. 
6. Work closely with the kitchen manager on costing, production, and control for proper recipe execution and waste management.
7. Coordinates the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests.
8. Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, leading the staff, and managing all food-related functions or banquets.
9. Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
10. Maintains complete knowledge of proper equipment use and maintenance, only using equipment as intended.
11. Participate in local and national media and PR culinary events while fulfilling the role of an ambassador for the restaurant and the hotel.
12. Conducts daily line checks, food reviews, and recipes of the day; ensures clear feedback to the entire kitchen team, food service staff, and management.
13. Schedule and monitor daily line-up meetings.
14. Anticipate the needs of guests and associates. Respond promptly and acknowledge all guests, however busy and at whatever time of day.
15. Always maintain positive guest and associate relations.
16. Resolves guest and associate complaints, ensuring guest satisfaction.
17. Monitors and maintains cleanliness, sanitation, and organization of assigned work areas.
18. Responsible for the daily operation and production for their outlet; ensures entire outlet operates under HACCP/Serve Safe Guidelines.
19. Order products need for outlet operations following purchasing procedures.
20. Conduct outlet-specific training to culinary staff.
21.  Addresses and corrects all culinary issues promptly and fairly.
22. Completes and submits necessary paperwork, attends meetings and training opportunities.
23. Prepare weekly schedule according to forecast.
24. Coordinate the opening and closing procedures for the kitchen.
25. Other duties as assigned.

WORKING CONDITIONS/SPECIAL REQUIREMENTS

• This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work.
• Standing, walking for long periods of time while maintaining a friendly professional image.  
• May be required to work any day/shift, including weekends.
• Spending long periods of time around appliances such as stoves, ovens, etc., which produce a hot working environment.
• May be required to remain in a stationary position for extended periods of time.

POSITIONS FOR POSSIBLE ADVANCEMENT

• F&B Director

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time as needed.