Chef de Cuisine

Bass Pro Shops•Ridgedale, MO

8d•Onsite

About The Position

The Chef de Cuisine duties include supervising and coordinating every aspect of food production and ensuring a high and consistent level of culinary quality and service for the front and back of the house, while meeting company standards, menu specifications, financial goals, and production schedules. He/she is also responsible for overseeing kitchen operations and providing as needed, hands on assistance for preparation and/or execution of food to ensure constant culinary guest satisfaction.

Requirements

Minimum Degree Required: High School Diploma or Equivalent
Certificate(s) or License(s): ServSafe Food Handler Manager Certification
Years of experience: 5
Minimum of 2 years in a supervisory role with experience in coordination and managing staff
Culinary experience 5 years or more of relevant professional cooking experience in hotel and/or Conference facilities, including management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.
Ability to organize and manage multiple priorities
Ability to stand for extended periods of time
Excellent interpersonal and communications skills
Ability to perform as a strong team player
Ability to bend, lift and carry heavy objects.

Responsibilities

Oversees daily operations of restaurant and ensure culinary readiness for each outlet
Approve staff schedule according to budget and business forecast/needs.
Monitor daily culinary operation efficiency.
Monitor and control food production.
Assess and improve ways to efficiently produce food for outlets to meet suitable business needs and financial goals.
Provide administrative assistance to the Executive Chef and/or the Executive Sous Chef as needed
Develop additions and adjustments to menu
Ensure proper staff culinary knowledge and assess training needs to enhance culinary production and execution
Responsible for product availability for restaurant items
Direct proper sanitation of kitchen facilities and equipment
Ensure that all kitchen equipment is in good working order
Direct proper maintenance of kitchen coolers and freezers (food product rotation, sanitation, labeling, storing, etc.)
Ensure safe working environment and proper technique in the kitchen
Model and promote good working relationship with all staff members & other departments
Ensure that servers and kitchen staff communicate about menu changes
Discuss and resolve operational challenges between front and back of house
Understand and effectively communicate expectations to direct reports, ensure expectations are met while adhering to proper guidelines.
Hold direct reports accountable to expected results.
Monitor and promote the importance of resort asset protection
Facilitate monthly departmental meetings and follow through on unresolved topics
Other duties as assigned

Benefits

Enjoy discounts on retail merchandise, our restaurants, world-class resorts and conservation attractions!
Medical
Dental
Vision
Health Savings Account
Flexible Spending Account
Voluntary benefits
401k Retirement Savings
Paid holidays
Paid vacation
Paid sick time
Bass Pro Cares Fund
And more!