Criollo Chef de Cuisine Minimum 5 yrs Experience

Hotel Monteleone•New Orleans, LA

22h•Onsite

About The Position

The Chef De Cuisine is responsible for the daily operations of the Criollo Kitchen and provides professional leadership and direction to Criollo Kitchen staff. The Chef De Cuisine will serve as the visible culinary face of the Restaurant. The Chef De Cuisine ensures that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality. The Chef De Cuisine maintains a safe, orderly, and sanitized kitchen, demonstrating this by example using proper food-handling skills.

Requirements

Possess a thorough knowledge of food, methods of food preparation and trends in food knowledge and preparation.
Possess a strong working knowledge of kitchen equipment and sanitation.
Possess a strong working knowledge in food handling procedures and requirements.
Ability to develop and maintain productive interpersonal relationships.
Ability to relate well with a wide variety of individuals many of whom may require patient and tolerance.
Ability to organize one’s work and the efforts of others.
Possess the professional style and sufficient confidence to effectively represent the hotel.
Execute the duties and responsibilities of the position.
Read, speak, write and understand the English language in order to interact with guests and associates of hotel.
Effectively interact and communicate in English with people from diverse backgrounds.
Speak effectively before groups of customers or associates of the hotel.
Read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
Write routine reports and correspondence.
Calculate food cost and menu pricing.
Compute basic arithmetic to include percentages.
Make effective judgments on all facets of Criollo Kitchen, food operations and staff.
Effectively solve guest and operational problems in a professional and timely manner.
Comprehend function sheets.
Read, understand, interpret and make decisions based upon information found in a variety of financial statements and reports.
Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Interpret a variety of instructions furnished in written, oral, diagram or schedule form.
Knowledge and a demonstrated ability utilizing a computer.
Knowledge of computerized payroll systems, internet software and contact management systems.
Possess a valid Serve Safe Sanitation Certification.
Directly supervises no more than twenty (20) associates.
Carry out supervisory responsibilities in accordance with the hotel’s policies and applicable laws.
Manage and lead a diverse team in a professional and respectful manner.
Manage in a diverse environment with a focus on client and customer service.
Manage multiple activities often in stressful situations.
Interview, recommend to hire and training associates.
Plan, assign and direct work.
Appraise performance, reward and discipline associates.
Address complaints.
Resolve problems.
Continuously stand and walk for extended periods in crowded areas and confines spaces.
Visually inspect all types of food for quality and freshness.
Possess manual dexterity in hands and fingers to grab and hold a variety of items and operate all kitchen equipment including knives.
Exert physical effort in transporting 25 pounds to and from work area.
Remain in stationary position for 2-3 hours throughout work shift.
Ability to sit for prolonged periods of time.
Ability to perform tasks that require sustained repetitive motion and/or fine motor skills.
Ability to move freely in all areas of the hotel.
Ability to safely navigate multiple flights of stairs.
A culinary diploma or a certificate in cooking.
At least five (5) years of related experience in an upscale hotel dining kitchen or restaurant.

Nice To Haves

Problem Solving – Identify and resolve problems in a timely manner; gather and analyze information skillfully; develop alternative solutions; work well in group problem solving situations; use reason even when dealing with emotional topics.
Technical Skills - Assess own strengths and weaknesses; pursue training and development opportunities; strive to continuously build knowledge and skills; share expertise with others.
Customer Service - Manage difficult or emotional customer situations; respond promptly to customer needs; solicit customer feedback to improve service; respond to requests for service and assistance; meet commitments.
Interpersonal - Focus on solving conflict, not blaming; maintain confidentiality; listen to others without interrupting; keep emotions under control; remain open to the ideas of others' and try new things.
Oral Communication - Speak clearly and persuasively in positive or negative situations; listen and get clarification; respond well to questions; demonstrate group presentation skills; participate in meetings.
Team Work - Balance team and individual responsibilities; exhibit objectivity and openness to the views of others'; give and welcome feedback; contribute to building a positive team spirit; put success of team above own interests; ability to build morale and group commitments to goals and objectives; support team’s efforts to succeed; recognize accomplishments of others.
Written Communication - Write clearly and informatively; proof and edit work for spelling and grammatical errors; vary writing style to meet needs; present numerical data effectively; ability to read and interpret written information.
Change Management - Develop workable implementation plans; communicate changes effectively; build commitment and overcomes resistance; prepare and support those affected by change; monitor transition and evaluate results.
Delegation - Delegate work assignments; match the responsibility to the person; give authority to work independently; set expectations and monitor delegated activities; provide recognition for results.
Leadership - Exhibit confidence in self and others; inspire and motivate others to perform well; effectively influence actions and opinions of others; inspire respect and trust; accept feedback from others; provide vision and inspiration to peers and subordinates; give appropriate recognition to others; display passion and optimism; mobilize others to fulfill the vision.
Managing People - Include staff in planning, decision-making, facilitating and process improvement; take responsibility for subordinates' activities; make self-available to staff; provide regular performance feedback; develop subordinates' skills and encourage growth; solicit and apply customer feedback (internal and external); foster quality focus in others; improve processes, products and services; continually work to improve supervisory skills.
Quality Management - Look for ways to improve and promote quality; demonstrate accuracy and thoroughness.
Business Acumen - Understand business implications of decisions; display orientation to profitability; demonstrate knowledge of market and competition; align work with strategic goals.
Cost Consciousness - Work within approved budget; develop and implement cost saving measures; contribute to profits and revenue; conserves organizational resources.
Diversity - Demonstrate knowledge of EEO policy; show respect and sensitivity for cultural differences; educate others on the value of diversity; promote a harassment-free environment; build a diverse workforce.
Ethics - Treat people with respect; keep commitments; inspire the trust of others; work ethically and with integrity; uphold hotel’s organizational values.
Organizational Support - Follow policies and procedures; complete administrative tasks correctly and on time; support hotel’s goals and values; benefit hotel through outside activities; respect diversity.
Adaptability - Adapt to changes in the work environment; manage competing demands; change approach or method to best fit the situation; ability to deal with frequent changes, delays or unexpected events.
Attendance and Punctuality - Consistently arrive at work on time; ensure work responsibilities are covered when absent; arrive at meetings and appointments on time.
Dependability - Follow instructions, respond to management direction; take responsibility for own actions; keep commitments; commit to long hours of work when necessary to reach goals; complete tasks on time or notify appropriate person with an alternate plan.
Initiative - Volunteer readily; undertake self-development activities; seek increased responsibilities; take independent actions and calculated risks; look for and take advantage of opportunities; ask for and offer help when needed.
Innovation - Display original thinking and creativity; meet challenges with resourcefulness; generate suggestions for improving work; develop innovative approaches and ideas; present ideas and information in a manner that gets others' attention.
Judgment - Display willingness to make decisions; exhibit sound and accurate judgment; support and explain reasoning for decisions; include appropriate people in decision-making process; make timely decisions.
Motivation - Set and achieve challenging goals; demonstrate persistence and overcome obstacles; measure self against standard of excellence; take calculated risks to accomplish goals.
Planning and Organizing - Prioritize and plan work activities; use time efficiently; plan for additional resources; set goals and objectives; organize or schedule other people and their tasks; develop realistic action plans.
Professionalism - Approach others in a tactful manner; react well under pressure; treat others with respect and consideration regardless of their status or position; accept responsibility for own actions; follow through on commitments.
Quality - Demonstrate accuracy and thoroughness; look for ways to improve and promote quality; apply feedback to improve performance; monitor own work to ensure quality.
Quantity - Meet productivity standards; complete work in timely manner; strive to increase productivity; work quickly.
Safety and Security - Observe safety and security procedures; determine appropriate action beyond guidelines; report potentially unsafe conditions; use equipment and materials properly.

Responsibilities

Comply with the Criollo Standards of Service and assure the same from all Criollo Kitchen associates.
Manage the day-to-day operation of the Criollo Kitchen, direct the activities of the Criollo Kitchen associates, coordinate food production schedules and ensure the highest level of food quality, taste and presentation.
Participate in actual food preparation; consistently produce food high in quality, taste and presentation and expedite during meal periods.
Operate the Criollo Kitchen within budgetary guidelines and in response to business conditions.
Direct, develop, appraise and counsel Criollo Kitchen associates; ensure that all Criollo Kitchen associates adhere to uniform, grooming and appearance standards.
Interview, recommend to hire and train associates to hotel’s standards.
Ensure thorough training on the proper handling and maintenance of all Criollo Kitchen equipment.
Ensure all stations remain stocked before and during the meal period.
Verify Kitchen associates follow all recipes and portion servings correctly.
Establish and require strict adherence to health department and hotel sanitation and food handling guidelines.
Train Criollo Kitchen associates on all new menu items.
Control labor costs.
Maintain effective communication within Criollo Kitchen; be responsive to associate suggestions and concerns; work to resolve problems.
Attend scheduled meetings and meet regularly with Criollo Kitchen staff.
Maintain effective working relationships with Food and Beverage management and staff.
Comply with established requisition procedures and assure that all Criollo Kitchen associates do the same.
Adhere to safety, security and sanitation procedures; be proactive by acting promptly to correct hazards and assure the same from Food and Beverage staff.
Conduct regular inspections of the entire Criollo Kitchen and coolers; promptly act to correct deficiencies found during inspection.
Monitor staff hours and adjust as necessary to avoid overtime; communicate any potential overtime issues with Executive Chef; coordinate a plan to reconcile the issue.
Responsible for keys to all coolers and Criollo Kitchen; ensure Criollo Kitchen is secure upon departure.
Discuss and review any potential counseling notes with Executive Chef and Human Resources before issuing to associate; ensure a witness is present when issuing counseling to an associate.
Complete all assigned administrative duties such as food requisitions, production schedules, etc. in a timely manner.
Other duties as assigned.