Chef de Cuisine
About The Position
Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Chef de Cuisine. Are you someone who is passionate about people,driven by purpose, and clever in your approach? If so keep on reading!! Here atArlowe strive to create a sense of awe that leaves those we touch wanting more”….. The role of the Chef de Cuisine is a vital position to the success of the overall culinary operation. This role is responsible for assisting the Area Executive Chef in maintaining the standards of cleanliness, food quality, labor and food costs in all of the food outlets. They will also be able to perform all of the Area Executive Chefs duties when he/she is not present.
Requirements
- Must have 10 years + cooking/management experience in a high volume restaurant or hotel kitchen
- Must have 5 years + of Executive Sous Chef or comparable management experience in NYC restaurant or hotel
- Must be proficient in the English language (both speaking and writing)
- No smoking while in work station.
- Must be able to lift 50 lbs
- Must be able to stay on your feet for 8 hours plus
- Must have great knife skills in all butchery and knife cuts of any kind
- Must have extensive knowledge in all aspects of a professional kitchen
- Must be proficient in Microsoft word and excel
- Must have extensive knowledge of the NYC Department of Health’s codes and regulations
- NYC serve safe certificate
Responsibilities
- Always treats guests with courtesy and respect in a variety of situations
- Displays honesty & integrity
- Delivers outstanding service and creates memorable experiences.
- Manages the day to day operations of the kitchen.
- Strong written communication
- Provides quality customer service.
- Works in a professional environment
- Oversee all production schedules
- Oversee all Back of House overtime
- Maintain food cost of all culinary operations to company standards.
- Maintain labor cost of all culinary operations to company standards.
- Oversee all aspects of scheduling and payroll
- Must continually speak with purveyors to get best price for best ingredients possible
- Oversee all food outlets Restaurant, Roof top, Banquet (BEO) , General Store and Lobby Bar
- Taste all prep for their service and ensure consistent standard are upheld
- Oversee DOH and temperature checklists 3 times daily
- Coordinate with the Kitchen Manager issues, concerns and thoughts to continually improve the restaurant
- Establish training schedule for new cooks and Sous Chefs.
- Inspire and set positive tone in the kitchen.
- Write up and coaching forms for their work group
- Primary teacher for new hire trainees during their service
- Perform biannual Employees evaluations in their work group
- Assist Area Executive Chef in continual training and mentoring of Sous Chefs
- Confirm all food presented during service is correct
- Overseeing expediting of their service
- Responsible for maintaining a New York City Department of Health ‘A’ Level Facility.
- Oversees all product ordering
- Responsible for maintaining an up to date Food handlers permit
- Recruit and Interview new cooks and make recommendations to Executive Chef.
- Lead the Sous Chefs to create new menu items to present to Executive Chef.
- Perform Weekly Inventory and submit to Accounting
- Responsible for maintaining an up to date Food Handlers Permit.
- Upholds all People Services best practicesas it pertains to coaching, counseling, disciplinary, hiring, and terminations.
- Follows and ensures compliance of all Commune policies and standard operating procedures as outlined in the Employee Handbook.
- Acts as anambassadorto Commune Culture.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
Number of Employees
101-250 employees
