Chef de Cuisine

Barnsley Resort•Adairsville, GA

1d•Onsite

About The Position

The Chef de Cuisine works closely with the Executive Chef to supervise and coordinate food preparation and the activities of kitchen, pantry, storeroom, and stewarding personnel. The role includes purchasing and requisitioning ingredients, kitchen supplies, and equipment; participating in menu planning; preparing and portioning food; and controlling costs. The Chef de Cuisine oversees cleanliness, food quality, preparation, presentation, inventory, storage, and distribution of food and supplies, while helping deliver guest satisfaction across restaurant and banquet operations.

Requirements

Ability to read, write, speak, and understand English.
Ability to understand and achieve financial goals.
Minimum 5 years of cooking experience.
Food/Beverage Service Worker Permit, where applicable.
Ability to communicate effectively with the public and other employees.
Meet the minimum age requirement of the jurisdiction.
Minimum 2 years of kitchen management experience.
No employee will pose a direct threat to the health or safety of themselves or others.

Nice To Haves

Minimum 2 years of Banquet Chef experience preferred.
College degree or certification in a culinary or hospitality field preferred.

Responsibilities

Assist in obtaining financial goals.
Help direct and correct food presentation and portioning in accordance with Davidson standards.
Select, train, supervise, develop, discipline, and counsel employees in accordance with company policies and procedures.
Communicate daily with the Executive Chef about planning, staffing, and internal procedures.
Coordinate with the banquet manager or captain regarding guest counts, special requests, and food-function timing.
Complete assigned paperwork accurately and on time.
Complete daily food requisitions and oversee specials, using overstock where appropriate.
Coordinate with all outlets to maintain quality and consistency.
Keep work areas clean and organized.
Order food and other expense items and oversee banquet food production with purchasing, banquet management, and the Executive Chef.
Participate in banquet functions from planning and preparation through dish-up.
Report unsafe conditions immediately.
Help direct staff in sanitation and sanitary food handling.
Assist with scheduling staff according to business levels.
Conduct daily walk-throughs of walk-in refrigerators, storage rooms, and food lines to check rotation, usage, cleanliness, and sanitation.
Perform the duties of any supervised position as needed.
Prepare and train staff to use working menus, recipe cards, and photo standards.
Monitor overtime, labor costs, and food costs.
Complete other duties assigned by the supervisor, including cross-training.
Assist with performance appraisals.
Attend required meetings.