Chef de Cuisine

EOS Hospitality • Manchester, VT

6d • $50,000 - $70,000 • Onsite

About The Position

The Chef de Cuisine is to provide leadership, development, support and motivation to Salaried Leaders and Hourly Staff Members, by creating a positive environment that encourages ownership and accountability; attracts and retains a diverse talent pool while meeting or exceeding business results. Create and develop unique food offerings that highlight seasonal Vermont produce and provide our Guests with a variety of selections. Set trends and innovate unique culinary experiences by using both classical and cutting-edge culinary techniques. Role model exceptional culinary skills and cuisine savvy while meeting or exceeding business results. The Chef de Cuisine is an experienced Chef who possesses skills in all a la carte dining. The Chef de Cuisine should display a cooking style that reflects traditional and innovative cuisine to promote the appeal and prestige of a la carte dining.

Requirements

• Five years’ experience in a kitchen management position
• High school diploma or equivalent experience/training
• Meet governmental health requirements
• Ability to operate kitchen power equipment
• Ability to utilize cutting instruments
• Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items).
• Ability to effectively communicate in the English language
• Ability to delegate authority to accomplish the necessary requirements
• Proven ability to conduct a professional presentation and host culinary workshops.
• Ability to create new and higher quality service and product standards, as well as new flavor experiences.
• Ability to educate all culinary on seasonal and ethnic products, culinary styles and techniques, ability to inspire and educate staff members and guests on fad's, trends, lifestyles and special dietary needs with consideration for product, equipment and cost.
• Ability to understand, support and teach the role of cuisine concept, ability to inspire, provide direction and drive effectiveness for the Culinary Leadership Team.
• Ability to develop direct reports as individuals and as a team by providing a work environment in which to excel.
• Ability to work flexible schedule with variable shifts and days off in a rapid changing environment.
• Ability to work days, evenings, weekends and holidays.
• Ability to remain standing for up to 10 hours
• Ability to regularly move and lift up to 50 lbs.
• Ability to use repetitive manual dexterity frequently, such as peeling, cutting, mixing, dishwashing, etc.
• Ability to bend, stretch, and reach frequently, including above head, and repetitively during a shift
• Ability to bend at the waist regularly, such as washing dishes over a sink for an extended period of time
• Ability to lift above head, such as accessing storage or exchanging glassware racks
• Ability to visibly survey areas clearly and inspect visual details such as finished dishes
• Ability to communicate and exchange information effectively
• Ability to read, write, speak, and understand basic English
• Ability to complete a satisfactory background check
• Ability to perform assigned tasks, operate equipment, and complete job duties in a safe manner
• Ability to work flexible hours based on business needs including midweek and weekend days

Responsibilities

• Supervising, developing and training Line Cooks.
• Maintaining inventory and ordering specialty items.
• Producing new / special menus for the various outlets using seasonal food products.
• Working closely with Director of F&B to maintain open communication between the Kitchen and the outlets. Ensuring cost/product control on all menu items in the outlets.
• Act in conjunction with H.R. in the processing of associate new hires and disciplinary actions.
• Maintaining a high level of sanitation and safety in all areas of the Kitchen.
• Adhere to the policies of the Resort as set forth in the Associate Handbook and report any observed violations to Human Resources.
• Maintain the highest level of employee/guest relations.
• Create kitchen schedules according to the labor / workload forecast.
• Prepare and review employee evaluations.
• Creating and / or approving daily requisitions for food and supplies.

Benefits

• Time off package including state VT Sick time for all employees, as well as a generous PTO plan plus 10 paid Holidays for full-time status employees
• EOS Family Matters Program of 3+ months fully paid parental leave for new parents
• Retirement savings option of 401k with employer match of up to 4% for all employees
• Complementary $25K in Life insurance and $1K/mo. in long-term disability coverage for full-time employees
• Optional additional Disability, Life and AD&D, Critical Illness, and Accident Insurance options
• Company-funded Employee Assistance Program for life challenges and mental health resources
• Additional Health & Wellness benefits including prescription and gym membership discounts
• Competitive wages with ongoing market analysis
• Annual performance evaluations with eligible compensation adjustments
• EOS Employee/Immediate Family Lodging Rates as low as $59 per night
• EOS Friends and Family Lodging Discounts
• EOS Dining Discount of 50% Off F&B at EOS Hospitality portfolio locations during travel
• Discounted lodging rates from New England Inn & Resort Association partners
• Pathways for growth and professional development including structured training and EOS Educational Reimbursement Program
• Internal referral bonus programs up to $500 per referral
• Incentive opportunities for both hourly and managerial roles
• Supportive, open workplace culture with flexible and understanding work-life equality

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED