Chef de Cuisine

Otesaga Hotel.•Cooperstown, NY

About The Position

Chef de Cuisine works with Executive Sous Chef and Executive Chef to create and motivate a productive working staff while maintaining and enhancing culinary standards. The Chef de Cuisine assists with menu design and frequently collaborates with restaurant management. Essential Job Functions To successfully perform this job, an individual must perform each essential duty listed below. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.

Requirements

A minimum of four years of culinary experience
Certification in sanitation and workplace safety regulations
Exemplify strong organizational skills and attention to detail.
Possess a positive attitude and be willing to work as part of a team.
In-depth knowledge of food principles, dietary restrictions, and best practices.
Ability to work early mornings, evenings, nights, weekends & holidays as required
Ability to thrive in a high-pressure environment
High standards for cleanliness, health, and safety and knowledge of applicable food safety rules and regulations
Set a positive tone and strong work ethic, leading by example.
Maintain professional presentation (must adhere to company and department dress code).
Must be an efficient and strong multitasker, particularly within a high-volume food sales environment
Excellent communication skills
Experience managing inventories and stocktaking.
Knowledgeable of new culinary trends

Responsibilities

Manage day-to-day kitchen operations, including sanitation, health and safety requirements
Oversees food preparation to ensure quality and quantity standards are maintained.
Provides hands-on training for all culinary and stewarding staff within their department.
Establish cross training guidelines for culinary team in order to build strength and develop skills for upward mobility.
Execute the menu and work any station on the line as needed
Runs daily line-ups with team members to review daily & weekly goals
Assist with the recruitment of culinary staff
Assist with the development of new recipes and plating presentations for seasonal menus and daily specials
Incorporating guest and staff feedback to make improvements or resolve issues.
Coordinate weekly staff schedule according to business volumes.
Assist with monthly inventory, portion and waste control.
Ensure that opening and closing procedures are completed by staff
Assist with the performance review and disciplinary process for culinary staff members