Chef de Cuisine
About The Position
To provide technical and administrative assistance to the Outlet Chef and ensures effective operation of the kitchen and food production outlets. Partner to Hire, train, supervise, motivate, mentor, schedule and discipline all culinary department associates. Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department. Ensure proper sanitation procedures are followed and the outlet kitchen is always clean, neat and orderly. Ensure an adequate supply of all products prepared on a timely basis. Establish standard recipes and ensure the compliance with them. Perform job functions with attention to detail, speed and accuracy. Prioritize, organize, delegate work and follow through. To be a clear thinker, remain calm and resolve problems using good judgment. Ensure that level of quality, portion control, and plate presentation is adhered to consistently. Consistently check line plating and quality, spot check outlets to ensure SOP’s are being followed. Respond properly in any hotel emergency or safety situation. Perform other tasks or projects as assigned by hotel management and staff. Assist in the overseeing of the Trevi’s kitchen and supervise the preparation and presentation of foods by line cooks and garde manger personnel, overseeing that all the food items are prepared as determined by the set forth standards. Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality. Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized. Participates in training staff on menu items including ingredients, preparation methods and unique tastes. Operates and maintains all department equipment and reports malfunctions. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. Sets a positive example for guest and associate relations.
Requirements
- 1 year minimum supervisory related job experience is required.
- Must have State of Florida food safety certification.
- Demonstrate personal ownership to tasks and follow through to achieve the required results.
- Use a "hands-on" approach to management.
- Abilities to inspire, train, and develop people for promotion.
- Experience communicating, training, and managing multi-lingual staffs.
- Experience training and cross-training employees.
- Instill a "can-do" attitude in employees.
- Coach employees how to resolve and de-escalate conflicts.
- Instill a calm, organized approach in all situations.
Nice To Haves
- Culinary related education is preferred but not required.
Responsibilities
- Hire, train, supervise, motivate, mentor, schedule and discipline all culinary department associates.
- Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
- Ensure proper sanitation procedures are followed and the outlet kitchen is always clean, neat and orderly.
- Ensure an adequate supply of all products prepared on a timely basis.
- Establish standard recipes and ensure the compliance with them.
- Perform job functions with attention to detail, speed and accuracy.
- Prioritize, organize, delegate work and follow through.
- Be a clear thinker, remain calm and resolve problems using good judgment.
- Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
- Consistently check line plating and quality, spot check outlets to ensure SOP’s are being followed.
- Respond properly in any hotel emergency or safety situation.
- Perform other tasks or projects as assigned by hotel management and staff.
- Oversee the Trevi’s kitchen and supervise the preparation and presentation of foods by line cooks and garde manger personnel, overseeing that all the food items are prepared as determined by the set forth standards.
- Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
- Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized.
- Participate in training staff on menu items including ingredients, preparation methods and unique tastes.
- Operate and maintain all department equipment and report malfunctions.
- Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Train associates in safety procedures and supervise their ability to follow loss prevention policies to prevent accidents and control costs.
- Set a positive example for guest and associate relations.
- Manage wages, productivity and expenses in accordance with business demand.
- Assist outlet chef with kitchen operations as necessary.
- Perform all duties of kitchen associates as required.
- Recognize superior quality products, presentations and flavor.
- Maintain purchasing, receiving and food storage standards.
- Ensure compliance with all local, state and federal (OSHA, and Health Department) regulations.
- Support procedures for food & beverage portion and waste controls.
- Follow proper handling and HACCP procedures of all food products.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
