Chef de Cuisine-Full Service Restaurant 2

Job Summary

The Chef de Cuisine will direct enhance and refine the culinary experience through driving quality innovation execution and consistency in the resort restaurant. The Chef de Cuisine will function as the business leader of the culinary operations to ensure profitability along with consistency and quality. As the Chef de Cuisine it is important to be visible to members and guests and become the personality of the resort restaurant by representing the culinary team for Public Relation and advertising efforts. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly.

Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time.

Responsibilities

QUALIFICATIONS:

• High School or equivalent education required.
• Minimum of three to five years experience as Sous Chef or one to three years of experience as a Chef de Cuisine with similar restaurants in terms of delivering quality and expectations of excellence.
• Must have or be able to attain a certified food manager certification from an approved source within 30 days of employment.
• Must be able to speak read write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills both verbal and written.
• Must possess basic mathematics skills and moderate computer-based abilities.
• Ability to apply critical thinking to analyzing concerns forecasting data and making sound decisions
• Ability to host meetings menu tastings and communicate between all levels of leadership.
• Apply logic-based understanding to carry out instructions furnished in written oral or diagram form.
• Must be able to speak read write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Ability to physically handle knives pots or other display items as well as grasp lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces topped with cutting boards 3 to 4 feet in height. Proper usage and handling of various kitchen machinery to include slicers buffalo chopper grinders mixers and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques i.e. cutting cooking principles plate presentation safety and sanitation practices.
• Ability to create build handle and dismantle food displays.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.

JOB RESPONSIBILITIES:

• Develop meaningful relationships with the discerning members of resort restaurant and property through understanding menu preferences dietary needs and becoming familiar with the member base through name recognition to create personalized interactions.
• Develop menus for all meal periods that will allow for consistency simplicity while using only the finest ingredients available. The current scope of menus includes: Breakfast Lunch Dinner Happy Hour Bar and Sunday Brunch.
• Consistently direct the complete sanitation and safety efforts for culinary offerings and environment. Act as Food Manager on duty to coordinate with local officials in order to provide best practices of kitchen and service areas. Must ensure passing inspections with no critical violations while correcting minor violations if they arise
• Mange all business aspects of culinary operation to include revenue maximization expense control (payroll purchasing food cost supplies expense etc.) and overall profitability without negative effects on quality. All culinary related expenses maintained within budgeted and forecast parameters.
• Utilize all reports available to actively manage and take corrective action to ensure actual results are within budget and forecast parameters for food labor and other costs
• Monitor sales reports to reconcile sales with inventory on a daily and monthly basis
• Will create and submit reports as requested with professional presentation to analyze any aspect of chef de cuisines area of responsibility.
• Chef de Cuisine will actively monitor schedules by creating costed weekly departmental schedules for culinary department: hourly salary & contract labor that are in line wit