Chef de Cuisine

Shore Lodge Whitetail LLC•McCall, ID

55m•Onsite

About The Position

The Chef de Cuisine plans and supervises the Kitchen staff in the procurement, production, preparation and presentation of all culinary offerings for our award-winning resort, understanding the requirement of our high standards, and achieving the accolades we have become known for. Manage the daily production, preparation and presentation of all food, ensure a quality, consistent product is produced which conforms to all company standards. Manage production and preparation areas of the kitchen in order to attract, retain and motivate the culinary employees while providing a safe work environment. Develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. Assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure that sanitation standards as set forth by local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction. Promote a safe working environment to minimize liabilities and related expenses. Should assume the responsibilities of the Executive Chef in his/her absence. Perform special projects and other responsibilities as assigned.

Requirements

Three (3) years of experience as a Line Cook, Sous Chef or in another similar role.
Three (3) years of prior experience in culinary team leadership.
Three (3) years of experience with food preparation and presentation.
Three (3) years of experience in banquets or high-end restaurant operations.
One (1) year of experience with Pacific Northwest cuisine or other French cuisine.

Responsibilities

Manage the daily production, preparation and presentation of all food, ensuring a quality, consistent product that conforms to all company standards.
Manage production and preparation areas of the kitchen to attract, retain and motivate culinary employees while providing a safe work environment.
Develop, empower, coach and counsel employees, conduct performance and salary reviews, provide open communication, and recommend discipline and termination as appropriate.
Schedule and manage the maintenance/sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment that meets/exceeds federal, state, corporate, and franchise standards and regulations.
Monitor, analyze, and control all labor and food costs; prepare appropriate reports, charts, and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
Assist in the planning and development of menus and recipes, ensuring correct preparation and presentation of all food items, utilizing creative menu planning to minimize waste.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
Ensure sanitation standards are in compliance with local, state, and federal regulations, as well as the cleanliness and organization of the kitchen.
Maintain control systems to assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications, and foster an awareness of the importance of food preparation and quality.
Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings, and interact directly with guests to ascertain satisfaction.
Promote a safe working environment to minimize liabilities and related expenses.
Assume the responsibilities of the Executive Chef in his/her absence.
Perform special projects and other responsibilities as assigned.