Chef de Cuisine

Accountable for overall success of the daily kitchen operations
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
Works to continually improve guest and employee satisfaction while maintaining the operating budget
Supervises all kitchen areas to ensure a consistent, high quality product is produced
Responsible for guiding and developing staff including direct reports
Must ensure sanitation and food standards are achieved

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area

OR

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions

Recognizes superior quality products, presentations and flavor

Ensures compliance with food handling and sanitation standards

Ensures compliance with all applicable laws and regulations

Follows proper handling and right temperature of all food products

Knows and implements brand s Safety Standards

Supervises kitchen shift operations and ensures compliance with all Food Beverage policies, standards and procedures

Maintains purchasing, receiving and food storage standards

Operates and maintains all department equipment and reports malfunctions

Supports procedures for food beverage portion and waste controls

Checks the quality of raw and cooked food products to ensure that standards are met

Assists in determining how food should be presented and creates decorative food displays

Leading Team

Supervises and coordinates activities of cooks and workers engaged in food preparation

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example

Supervises and manages employees
Manages all day-to-day operations
Understands employee positions well enough to perform duties in employees absence

Encourages and builds mutual trust, respect, and cooperation among team members

Serves as a role model to demonstrate appropriate behaviors

Ensures and maintains the productivity level of employees

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team

Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily

Leads shifts while personally preparing food items and executing requests based on required specifications

Maintaining Culinary Goals

Achieves and exceeds goals including performance goals, budget goals, team goals, etc

Develops specific goals and plans to prioritize, organize, and accomplish your work

Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department

Schedules employees to business demands and tracks employee time and attendance

Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals

Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained

Reviews staffing levels to ensure that guest service, operational and financial objectives are met

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention

Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Sets a positive example for guest relations

Handles guest problems and complaints

Strives to improve service performance

Helps employees receive on-going training to understand guest expectations

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills

Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others

Assists as needed in the interviewing and hiring of employee team members with appropriate skills

Participates in the employee performance appraisal process, providing feedback as needed

Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns

Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes

Additional Responsibilities

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person

Analyzes information and evaluating results to choose the best solution and solve problems

Assists Executive Chef with all kitchen operations

Attends and participates in all pertinent meetings