Chef de Cuise, Restaurant R'evolution

Sonesta Hotels•New Orleans, LA

About The Position

The Chef de Cuisine is responsible for all culinary activities for restaurant. This position will oversee all activity in the kitchen. The Chef de Cuisine will also train personnel, plan menus, oversee product purchasing and manage culinary budget. Leads the Restaurant R'evolution Culinary team with a focus on the fine dining experience.

Requirements

Knowledgeable and dexterous using all manner of complex kitchen equipment
Expert skills and experience planning, designing, and preparing meals
Proficiency using Microsoft Suite to monitor and track inventory and maintain recipe records
Excellent time management and organizational skills
Proven leadership and creative abilities inside the kitchen
Expert problem solver who thrives under pressure
Track record of delivering exceptional guest or client experience
Communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates.
Strong communication skills (Effective and clear communicator)
Appropriate professional appearance and demeanor
Must be available to work nights, week-ends, holidays as needed
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
2-year Culinary Arts degree and/or other culinary certification
5+ years’ experience in a head chef or managerial kitchen position
ServSafe certification

Nice To Haves

Bachelor’s degree preferred
American Culinary Federation certification preferred

Responsibilities

Follow and maintain standard procedures for overall food preparation
Coordinate and direct all food preparation, from prep through service
Monitor the quality of all food and beverages
Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies
Delegate daily tasks to sous chef and other kitchen staff; manage their progress throughout the day
Oversee entire kitchen staff activity and ensure efficient work
Responsible for successful audits including those for the brand and health department
Order and arrange pickup or delivery of foods for the week
Oversee repairs of kitchen appliances
Create new recipes and design overall menu, including specials each week
Help determine pricing for menu items
Hire and train new kitchen staff
Work efficiently to resolve any problems that arise in the kitchen
Research and implement new culinary trends
Maintain a clean kitchen and abide by all state food safety and sanitation laws
Maintain knowledge in culinary arts, including any new up and coming food trends
Maintain good relations and communications between his department and all other departments in hotel.
Participate in community activities to promote hotel and outlets
Develop special event meals for holidays and French Quarter events
Deliver Passionate & Engaging Service to our Guests
Build solid relationship with your Colleagues
Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.