Chef de Cuisine - Banquets

Accountable for the quality, consistency and production of the restaurant kitchen

Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions

Coordinates menus, purchasing, staffing and food preparation for the propertys restaurant

Works with team to improve guest and employee satisfaction while maintaining the operating budget

Must ensure sanitation and food standards are achieved

Develops and trains team to improve results

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 for Restaurant

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

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

Maintains food preparation handling and correct storage standards

Recognizes superior quality products, presentations and flavor

Plans and manages food quantities and plating requirements for the restaurant

Communications production needs to key personnel

Assists in developing daily and seasonal menu items for the restaurant

Ensures compliance with all applicable laws and regulations regulations

Follows proper handling and right temperature of all food products

Estimates daily restaurant production needs

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

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

Determines how food should be presented and creates decorative food displays

Leading Kitchen 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

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

Supervises and manages restaurant kitchen employees

Managing all day-to-day operations

Understanding employee positions well enough to perform duties in employees absence

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

Serving as a role model to demonstrate appropriate behaviors

Ensuring and maintaining the productivity level of employees

Ensures employees are cross-trained to support successful daily operations

Ensures employees understand expectations and parameters

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

Establishing and Maintaining Restaurant Kitchen Goals

Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc

Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work

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

Effectively investigates, reports and follows-up on employee accidents

Knows and implements company safety standards

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

Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement

Empowers employees to provide excellent customer service

Handles guest problems and complaints

Interacts with guests to obtain feedback on product quality and service levels

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

Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes

Manages employee progressive discipline procedures

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

Uses all available on the job training tools for employees

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

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

Attends and participates in all pertinent meetings