SUMMARY The Chef de Cuisine is expected to ensure guest satisfaction by maintaining the service of high quality food product, high levels of sanitation through working with and supervising assigned staff. ESSENTIAL DUTIES AND RESPONSIBILITIES Guest Service - Maintains guest service as the driving philosophy of the operation
- Personally demonstrates a commitment to guest service in responding promptly to guests’ needs
- Committed to making every guest is satisfied
- Meets or exceeds guest satisfaction measures
- Ensures hotel standards and services contribute to the delivery of consistent guest service
- Implements and practices guest service initiatives and performs to Hotel Standards
Chef de Cuisine Operations - Design and implement menus appropriate to ala carte and banquet culinary operations.
- Plan and organize production, purchasing, scheduling, ordering and receiving
- Direct proper maintenance, sanitation and food safety of all kitchen facilities and employee cafeteria
- Monitor control of daily food production
- Work with Exec and Sous chefs & Director of Food & Beverage to upgrade presentation, creativity, innovative dishes, plate presentations throughout the property.
- Work quickly and efficiently to meet deadlines and demands of business
- Assist the Sous Chefs and Executive Chef in the performance of administrative tasks
- Manage all standards and regulations to encourage safe and efficient hotel operations
- Attend regular stand up and staff meetings
- Establish and maintain professional demeanor and standards of performance of the kitchen staff within restaurant/food outlets
- Maintain regular attendance in compliance with company policy
- Maintain high standards of personal appearance and grooming in accordance with company policy
- Approach all encounters with guests and employees in a friendly, service-oriented manner.
- Other duties as required
- Develop and provide culinary, administrative, and leadership assistance to the Food and Beverage kitchen staff.
- Ensures effective, efficient operation of all kitchen outlets and assumes the leadership role in all kitchen operations
SUPERVISORY RESPONSIBILITIES - Supervise a staff of cooks of diverse backgrounds and training to produce consistently superior cuisine
- Conduct daily walk through of all kitchen areas
- Delegate responsibility effectively to use the strengths of the entire culinary team
- Check staffing, uniforms, daily production sheets, etc.
- Check production for all meal periods to ensure consistency/quality and train staff on all menu items
QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 5+ years of progressively responsible culinary experience in 4 or 5 star property - Demonstrate a thorough mastery of all cooking techniques (sauté, braise, poach, grill, fry, steam, etc.) and keeps a hands on philosophy on a daily basis.
- Demonstrate knowledge of all meat and fish butchery and portioning
- Demonstrate responsibility for food and labor costs in all outlets
- Demonstrate knowledge of menu writing and development
- Demonstrate knowledge in high volume catering, a la carte dining, fine dining and brunch.
LANGUAGE ANDMATHEMATICAL SKILLS - Effective ability to communicate orally and in written form effectively with co-management, internal and external customers.
- Ability to read and speak English and comprehend simple instructions, short correspondence, and memos
- Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees
- Ability to effectively communicate with employees, guests and supervisors for optimum operation of the property
- Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratio, and percent and to draw and interpret bar graphs
CERTIFICATES, LICENSES, REGISTRATIONS See Qualifications PHYSICAL DEMANDS/ WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - Individuals may need to sit or stand as needed for an extended period of time
- Reaching above shoulder heights, below the waist or lifting as required to file documents or store materials
- Proper lifting techniques required
- Exerting up to 100 pounds of force occasionally, and/or 50 pounds of force frequently and/or up to 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects
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