Chef de Cuisine-PL8TE & Station 21-Exempt

Pinehurst Careers•Pinehurst, NC

4d•Onsite

About The Position

The primary purpose of the Chef de Cuisine at PL8TE and Station 21 is to provide leadership and management to the daily operations of PL8TE and Station 21 Culinary Operations. This position will ensure that the highest levels of food quality and presentation are being prepared on a consistent basis. This position will assist in the recruitment, hiring and placement of Culinary Employees. This position will ensure that Safety and Sanitation is a top priority at all times in the operation. This position will ensure that all employees are trained, motivated, and coached properly in their respective areas. This position will ensure that proper code of conduct and lawful employee relations are maintained in the operation, and that all areas are staffed according to business levels, keeping within the financial goals of our operation. The Chef de Cuisine Job Description has been written as an outline of the primary Job Responsibilities. There will be many other responsibilities for which the Chef de Cuisine will be accountable. The Chef de Cuisine will be informed of these responsibilities as the scope of our business changes and the demands of the position develop.

Requirements

Associate's degree preferred
Minimum of 3 years' experience, or an equivalent combination of education and experience
Valid driver's license required
Successful completion of a pre-employment Motor Vehicle Report (MVR) and annual MVRs, according to company guidelines
Ability to follow safe, defensive driving practices at all times, obey all traffic laws, regulations, signals and markings, use a seat belt, and follow Company policies and procedures, including the Substance Abuse Policy.
Ability to never drive while under the influence of drugs, alcohol or medications that may impair driving ability.
Ability to report any accidents immediately and cooperate fully with insurance claims investigations.
Ability to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell.
Ability to regularly lift and/or move up to 50 pounds.
Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Ability to be responsible for the overall direction, coordination, and evaluation of units as well as carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Nice To Haves

Genuine Hospitality
Be Trustworthy
Good Stewards
Inspired Innovation

Responsibilities

Provide leadership and management to the daily operations of PL8TE and Station 21 Culinary Operations.
Ensure the highest levels of food quality and presentation are prepared consistently.
Assist in the recruitment, hiring, and placement of Culinary Employees.
Ensure safety and sanitation are top priorities.
Ensure all employees are trained, motivated, and coached properly.
Maintain proper code of conduct and lawful employee relations.
Ensure all areas are staffed according to business levels and within financial goals.
Procure and expedite all food production in the No8 kitchen, ensuring the highest quality of food is prepared, served, and utilized.
Actively participate in any and all production as necessitated by the department's demands.
Actively seek feedback from dining room patrons and guests, and be a model representative of the culinary operation.
Plan all catering food events taking place on location, including direct communication with ESM, commissary kitchen, peers, and No8 staff, and manage food and equipment setup.
Be visible in the kitchen as often as possible to provide support and guidance.
Monitor the workload of all kitchen staff and ensure individuals are meeting the demands of their respective areas.
Ensure all kitchen operations work at maximum efficiency and all functions and meal periods meet production demands in a timely manner.
Be involved in food and beverage weekly resort meetings when available.
Ensure that retail selling prices are accurate and menu pricing is consistent with the financial objectives of the department.
Grow and maintain strong working relationships with all resort departments to ensure kitchens have pertinent information and product to meet and exceed expectations.
Ensure standardized and costed recipes are created, and a standardized high-quality product is produced consistently.
Be proactive in situations that could adversely affect the integrity of the Resort Culinary Operations.
Make sound judgment calls and decisions based on the guiding principles of the Resort.
Be an active participant in the leadership of all kitchen employees, coaching and counseling employees on job performance, absenteeism, tardiness, and other challenges.
Work with the Executive Steward to ensure all necessary equipment is available for each Resort department's demands.
Monitor kitchen cleanliness, safety, and sanitation practices of all kitchen employees and ensure the highest levels are consistently maintained.
Lead and manage two to four subordinate supervisors who supervise a total of 10-12 employees in the culinary area.
Carry out supervisory responsibilities including interviewing, hiring, training, planning, assigning, directing work, reviewing performance, rewarding and disciplining employees, and addressing complaints and resolving problems.