Room Chef

The Room Chef plays a vital role in delivering exceptional culinary experiences for guests. This position combines culinary expertise, operational management, and team leadership. The Room Chef is responsible for developing and implementing menus and recipes that meet the highest standards of quality and presentation, while also staying informed of current food trends. They oversee all aspects of kitchen supervision, ensuring efficient operations, managing costs, and maintaining a clean and safe environment. A key element of this role involves direct interaction with guests to ensure their satisfaction and providing leadership and training to the kitchen team.

• Create and implement menus and standardized recipes that meet high-quality and presentation standards.
• Stay current with food and restaurant trends and incorporate them into menu offerings.
• Maintain a visible presence in the dining room, engaging with guests to ensure their satisfaction.
• Oversee all kitchen operations, including controlling operational, food, and labor costs.
• Complete administrative tasks such as employee performance appraisals, scheduling, time and attendance, and payroll.
• Operate and maintain large kitchen equipment, including dish machines, floor buffers, kettles, tilt skillets, and rotary ovens.
• Ensure proper portion control, adherence to recipes, and timely food production.
• Manage food inventory, including proper rotation, storage, and maintenance.
• Uphold strict cleanliness and maintenance standards for the kitchen and all equipment.
• Provide effective leadership, training, and guidance to all kitchen employees.
• Promote and exemplify the company's core values (Big Six: Fun, Friendly, Quick, Comfortable, Clean, and Safe).
• Associate's degree or equivalent combination of education and 5 years of full-service gourmet, high-end, or upscale a la carte service restaurant experience.
• Proven knowledge of culinary arts, various cuisines, food science, and nutrition.
• Demonstrated ability to prepare and cook high-quality, visually appealing dishes.
• Experience in menu development and implementation.
• Strong understanding of kitchen operations, cost control, and inventory management.
• Previous experience in supervising and managing kitchen staff, including performance evaluations and scheduling.
• Proficiency in operating standard kitchen equipment.
• Knowledge of and adherence to sanitation and safety regulations.
• Excellent communication, interpersonal, and leadership skills.
• Ability to manage multiple priorities and work effectively under pressure.
• Ability to obtain a ServSafe certification.
• Ability to obtain a State-issued Alcoholic Beverage License.
• Flexibility to work varied shifts, including weekends and holidays.
• Ability to lift and carry materials up to 25 lbs.