Chef de Cuisine

Position Objective

The Chef de cuisine responsible for the day-to-day operations of the West End Social kitchen. This position reports directly to the Executive Chef. 

Essential Job Functions

• Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures.  Evaluate performance, give guidance and discipline as necessary to promote quality products.

• Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.  Read and employ math skills for following recipes.  Prepare requisitions for supplies and food items for production in workstation.
• Assist in procedures and product handling within the department.
• Observe production flow and make adjustments in order to adhere to control procedures for cost and quality.
• Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
• Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.
• Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
• Ensure line checks are completed for each day part
• Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
• In addition to performance of the essential functions, this position may be required perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the hotel:
• Perform other duties as necessary and assigned, i.e. special orders, buffet presentation, V.I.P. parties, writing specialty menus for promotions, etc.
• Ensure menus for specials and/or brunch are completed weekly.
• Conduct Pre-shift meetings with both heart of the house and front of the house staff.
• Supervise daily cleaning and inventory of walk-in, storage and refrigerators.
• Communicate and assist the Executive Chef in creating innovative products.

Education/Experience

• High school or equivalent education required.        
• Minimum of two years of culinary school.  Minimum of two years’ experience as a Sous Chef in a similar size operation.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.

Requirements

• Must be able to read and write to facilitate the communication process.   
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.         
• Must possess basic computer skills.
• Must possess basic computational ability, be able to break down and recalculate recipe ingredients.
• Thorough knowledge of food products, standard recipes and proper preparation.
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Executive Chef

Physical Demands

• Most work tasks are performed indoors.       
• Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to stand for up to 8 hours per day.  Walking and sitting are required the rest of the working day.  Length of time of these tasks may vary from day to day.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry the same weight 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 (banquet kitchen, prep kitchen, bake shop, etc.). 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 displays up to 8 feet high, including ice carvings.
• The worker is subject to noise.  There is sufficient noise to cause the worker to shout to be heard above the ambient noise level.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 30 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Requires manual dexterity to use and operate all necessary equipment.

Work Environment

• Must be able to work effectively in a stressful environment, communicate with others, effectively work with customers and accept constructive criticism from supervisors
• Must be able to change activity frequently and cope with interruptions

Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, and part-time employees after working 1000 total hours. Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis.

Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.