Overview: The Chef de Cuisine is responsible for the daily operations of hotel/resort kitchen from preparation to execution of all meal periods. Ensuring the quality preparation of all menu items and proper handling/ storage of all food items by standards. Oversees the purchase of all food and develops menus, maintaining approved food and labor costs.
Essential Duties and Responsibilities:
Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards. Ensure that standards are maintained at a superior level daily. Participates in restaurant promotions with the Director of Marketing. Ensure proper ordering/purchasing of products every day and specifically on weekends. Act as a creative force in menu development.Research and develop new trends in fine dining, regional cuisine, and otherworldly cuisine. Interact with restaurant guests/visit restaurant in each meal period and connect with guests. Address guest concerns/complaints and resolve them to complete satisfaction. Participate in all management meetings. Train restaurant associates on cuisine and dish preparation/presentation to assist in selling to guests. Monitor and review daily revenue reports, labor reports, food costs, and all other F&B reports, adjusting where necessary to ensure costs align with budget and revenues.Monitor quality control, plate presentation, food quality, etc. Maintain complete knowledge of and ensure associates' compliance with all departmental/hotel policies and procedures. Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks. Ensure associates report to work as scheduled; document any late or absent employees. Ensure all associates prepare menu items following recipes and yield guides according to department standards. Monitor the performance of associates and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Observe guest reactions and confer with service associates to ensure guest satisfaction. Promote positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry. Monitor and handle guest complaints by following the six-step procedures and ensuring guest satisfaction. Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct deficiencies. Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, and all kitchen stations; direct associates to rectify any deficiencies. Ensure associates strictly abide by state sanitation/health regulations and hotel requirements. Maintain proper storage procedures as specified by the Health Department and hotel requirements. Instruct associates in the correct usage and care of all machinery in the kitchen operation, stressing safety. Complete work orders for maintenance and submit them to Engineering; contact Engineering directly for urgent repairs. Develop new menu items, test and write recipes. Assist the Catering department with developing special function menus; meet with clients as requested. Review sales and food costs daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an ongoing training program for existing associates. Reevaluate positions in the kitchen and make changes wherever necessary. Provide feedback to associates on their performance; handle disciplinary problems and counsel employees according to hotel standards. Conduct scheduled performance appraisals. Document pertinent information in the log book and follow up on items notated during other shifts. Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees. All other duties as required.Confidentiality: While working for the company, there will be access to various confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests, and associates unless otherwise stated.
General Skills: Must be able to 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 a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills:
Extensive knowledge of local and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency Thorough understanding of financial reports, including labor; ability to effectively direct and manage all facets of the kitchen Ability to lead a team; flexibility with work schedule Ability to enforce hotel's standards, policies, and procedures with all kitchen personnel; ability to prioritize, organize, and delegate work assignments Ability to direct performance of kitchen associates and follow up with corrections where needed; ability to motivate kitchen associates and maintain a cohesive team; Ability to promote positive work relationships with service personnel and other departments Ability to ascertain associates' training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week noisy and sometimes close conditions Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to operate, clean, and maintain all equipment required in job functions Ability to plan and develop menus and recipes; expand and condense recipes; perform job functions without direct supervision; ensure the security of kitchen access, products, and hotel.Language: Required to speak, read, and write English, with fluency in other languages preferred.
Physical Requirements: Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
Kitchen Environment: Constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, and housekeeping and cleaning tools.
Qualifications:
Diploma/Some College or an equivalent combination of education and work-related experience. Must have a current and valid Serv Safe Food Protection Manager Certification.Experience:
Minimum five years experience as a Chef de Cuisine or equivalent experience.Hotel operational exposure (i.e., Culinary) preferred.Experience with a luxury or ultra-luxury property or brand preferredThe salary range for this position is $80,000 to $100,000. This is the pay range for this position that the Hotel reasonably expects to pay. This position also may be eligible for bonuses. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.