Chef de Cuisine; Elephant East

Summary

Responsible for the overall operations in the back of house and kitchen area for Elephant East. They are great leaders and have excellent customer service skills to ensure each guest has an excellent experience.

• Schedules and coordinates the work of the chef, cooks, and other kitchen employees to ensure the food preparation is economical and within the budget labor cost goal.
• Supervise all cooking operations, including methods, portions, and garnishing.
• Plan meals and develop cost menus.
• Approves the requisition of product and other necessary food supplies.
• Ensure the high standards of sanitation, cleanliness and safety are always maintained throughout the kitchen areas.
• Establish control to minimize food and supply waste.
• Ensure attractive presentation of all food and dishes.
• Train and educate kitchen staff on new techniques, dishes and develop current skills.
• Menu design and direct food preparation, production and control for all dinner, private events, off-site events, etc. Exhibit culinary talents by personally performing day to day tasks while leading the staff and managing all food related functions.
• Ensure exceptional quality of all ingredients, preparation, and plating of food items.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.
• Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests.
• Be visible in the restaurant, providing recognition to guests, promoting positive public relations, handling special requests as the cleanliness and organization of the kitchen and its equipment.
• Monitor and maintain use of safe food handling procedures as well as a safe working environment by using correct food handling skills and food safety guidelines.

• Checks and orders supplies of all food items.
• Checks quality of deliveries and documentation.
• Ensures correct storage of supplies.
• Ensure quality of products received.
• Ensure that all coolers are cleaned and stocked daily up to the Stock Par.

• Conduct frequent walk throughs of the kitchen area and direct respective personnel to correct any deficiencies.
• Inspect the cleanliness of the line, floor, all kitchen stations, and direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and HHG requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Oversee stewards to review equipment needs, cleaning schedule/project status; health/safety and sanitation follow up.

• Is always neatly dressed and groomed, and always behaves and speaks according to HHG Division and Harwood International standards of excellence and image.
• Treats all associates - in public and in private - with respect and consideration, regardless of their position or tasks.
• Adaptability / Flexibility
• Communication
• Creativity / innovation
• Leadership
• Managing conflict
• Problem solving / analysis
• Quality
• Ability to spot and resolve problems efficiently
• Communication and leadership skills
• Sense of urgency
• Must be punctual, dependable and flexible
• Must be able to communicate clearly and effectively

• 3+ years of experience in a leadership role including kitchen management
• Asian Cuisine experience - Required, minimum of 2 years
• Strong people management skills with the ability to instill a culture of accountability
• Strong multi-tasking, organizational and time-management skills
• Strong inventory and inventory management skills
• Food Handlers - Required

Equal Opportunity Employer
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