Chef de Cuisine

Full-Time

Position Objective

Support and assist the Executive Chef with the direction of food preparation, production and control for restaurant.

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.
• 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.
• Maintain the food and labor costs as budgeted (or better) with the highest quality and consistent results.
• 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.
• 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 to 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 particular requirements of the Resort:

• 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.
• 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.

Requirements

• 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 computational ability.   
  • Must possess basic computer skills.
  • Thorough knowledge of food products, standard recipes and proper preparation.
  • Ability to analyze, forecast data, and makes 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 Director, Food & Beverage.
  • May be required to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.

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 sit at a desk for up to 5 hours per day.  Walking and standing are required the rest of the working day.  Length of time of these tasks may vary from day to day and task to task. 
• Ability to physically handle knives, pots, mirrors, 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 (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 in order 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.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment. 
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

Work Environment

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