Chef de Cuisine

Description

A culinary leader within the hotel and F&B operations, the Chef de Cuisine's prime responsibility is managing and leading the daily culinary operations for a brand-new, high profile three-meal restaurant and banquet operations. This will be overseeing kitchen staff while simultaneously fostering relationships with guests, fellow associates, and suppliers. They will seamlessly work with the hotel team to create and deliver the ultimate guest and staff experience.

The Chef de Cuisine will develop, manage, and lead a well-defined high-profile restaurant and banquet food program. They will set the culinary standards in conjunction with the F&B Director and Hotel General Manager. They must have a complete understanding of the importance of organization, time management, cleanliness, and punctuality regarding paperwork, meetings, deadlines, and F&B operations.

This position is a hands-on leadership role as an essential member of a hotel opening team with a brand-new high-profile restaurant and culinary concept, kitchen, and banquet operation.

Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances.

• Minimum of three years in culinary kitchen management or supervisory experience managing shifts or stations with at least 2 full-time employees.
• Must possess prior restaurant kitchen/culinary technical ability.
• High School diploma or equivalent.
• Serv Safe Certification required.
• Florida HACCP certification preferred.

• Must be able to perform major life activities:
  Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating.
• Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted.
• Must be able to stand for eight hours, bend, stretch, reach.
• Must be able to communicate with other associates and/or guests.

• Control of food costs, loss and usage guidelines
• Pars for shift usage, freezer pull, and line set up.
• Proper food temperatures: hot above 140 F and cold 41
  
  F.
• Inventory, ordering and receiving and storing products.
• Area shopping, dining, entertainment and travel directions to assist guest inquiries.
• Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events.
• All kitchen disciplines including cooking techniques, and product knowledge.

• Follow recipes for preparations, cooking serving, and storing.
• Maintain organization of supplies, storage rooms, refrigerators and freezers.
• Knife skills and other food preparation skills.

• Perform job functions with attention to detail, speed, and accuracy.
• Prioritize, organize, and follow up.
• Be a clear thinker, remaining calm and resolving problems using good judgment.
• Follow directions thoroughly.
• Understand guest's service needs.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision
• Maintain confidentiality of guest information and resort information.
• Ascertain departmental training needs and provide such training.
• Direct performance of staff and follow-up with corrections when needed