Chef de Cuisine

Grand Bohemian Charleston•Charleston, SC

About The Position

An inspiring career awaits you! The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired! Grand Performers in qualifying roles may enjoy a range of benefits, including: Marriott Employee Discounts Worldwide Medical, Dental, Vision Insurance Company-Sponsored Life Insurance Short & Long-Term Disability Insurance Tuition Reimbursement Program 401(K) with Discretionary Company Matching Contributions Employee Assistance Program JOB SUMMARY The overall objective and purpose of the Chef de Cuisine position are to oversee all daily operations of the kitchen. The incumbent is responsible for ensuring that all recipes, food preparations, and presentations meet specifications and commitment to quality. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards, and goals established by the company.

Requirements

Strategic business leader - Works strategically to devise plans in alignment with organizational goals.
Cultivates engagement - Builds loyalty to the company and not to themselves.
Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.
Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout collection.
Leads with courage - Provides a culture of accountability.
Execution of plans - Utilizes our systems, tools, and resources to accomplish results and achieve goals
Advanced level of written, verbal, and interpersonal communication skills.
Ability to implement and uphold service standards
Effectively motivate associates and maintain a cohesive team
Ability to prioritize and organize work assignments
Ability to work well in stressful, high-pressure situations
Ability to work with and understand financial information, data, and basic arithmetic functions
Ability to maintain and build relationships with existing and potential clients as well as industry contacts
Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required
3+ years of relevant work experience in similar scope and title – required
Food Safety Manager Certification – preferred or attained within 30 days

Nice To Haves

Experience within luxury brand/markets – preferred

Responsibilities

Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.
Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind.
Accountable for meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary department.
Costing all food items and assisting the Food and Beverage Director with monthly reports.
Creates kitchen labor schedules that meet the Peak Performance criteria.
Assists with the creation of seasonal, monthly, and weekly specials and menus
Monitor execution procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level.
Conduct hands-on teaching and training in the kitchen, working closely with Sous Chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
Hire, coach, counsel, and conduct performance evaluations for Sous Chefs, Supervisors, cooks, and Stewards
Develop, train and mentor Sous Chef, Supervisors, and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel.
Develop, implement and maintain sanitation practices and protocol.
Work with management on ongoing and monthly/seasonal menu development, staff training, and photo shoots.
Create and monitor kitchen inventory to include order inspections and item selection.