Chef d' Cuisine

Coeur d'Alene Casino Resort Hotel•Worley, ID

3d•$50,000 - $69,000•Onsite

About The Position

Under the direction of the Executive Chef, the Chef de Cuisine coordinates the instruction, training, and activities of the kitchen workers engaged in preparing and cooking quality foods to ensure an efficient and profitable food service.

Requirements

High school education or equivalent required.
19 years of age or older
Five years previous experience working in a restaurant/kitchen required.
Two years previous supervisory experience required.
Must be proficient with Microsoft Word, Excel, and Outlook.
Excellent verbal and written communication skills required.
Strong organizational skills required.
Must work well in a team environment.
Must be knowledgeable of complete kitchen sanitation, heating, reheating, and cooling procedures.

Nice To Haves

Associates degree in culinary arts preferred.

Responsibilities

Supervise assigned kitchen personnel including hiring, conducting reviews, training, developing, reviewing timesheets, and scheduling staff in a consistent and fair manner.
Maintain high food quality and presentation standards while overseeing all production of food by the restaurant.
Initiate and process work orders for kitchen appliances; equipment; fixtures and wares; and maintain the proper use and care thereof.
Correctly and consistently use all departmental forms, control documents, and checklists as well as the systems that support them.
Initiate and process food purchases, ordering foods from the warehouse, and know how to establish pars according to usage.
Order all manner of materials, supplies, and resources maintaining inventory controls established by the Executive Chef.
Organize, rotate, and stock all resources used in restaurant activities.
Count and tabulate end of month (EOM) food inventories and assist with counting and tabulating periodic inventories of fixed and/or movable assets as needed.
Maintain employee timekeeping records, labor, and food cost controls.
Create, write, and implement new menus and recipes in conjunction with the Executive Chef.
Oversee production of banquets and catered events as needed.
Ensure strict adherence to sanitation guidelines.
Perform, maintain, and encourage the “clean as you go” work policy.
Facilitate kitchen training in safety, sanitation, culinary fundamentals, and employee communication and relations.
Assist other chefs, food handlers, and employees in their production of foods as necessary.
Ensure proper food handling and storage practices.
Train staff to prepare all menu items quickly, efficiently, and consistently.
Attend all department team meetings, workshops, and training sessions as delegated by manager.
Strictly adhere to confidentiality agreement.
Other projects and duties as assigned.