Chef de Cuisine

RENAISSANCE - ST. AUGUSTINE HISTORIC DOWNTOWN•Saint Augustine, FL

11d•Onsite

About The Position

A culinary leader within the hotel and F&B operations, the Chef de Cuisine's prime responsibility is managing and leading the daily culinary operations for a brand-new, high profile three-meal restaurant and banquet operations. This will be overseeing kitchen staff while simultaneously fostering relationships with guests, fellow associates, and suppliers. They will seamlessly work with the hotel team to create and deliver the ultimate guest and staff experience. The Chef de Cuisine will develop, manage, and lead a well-defined high-profile restaurant and banquet food program. They will set the culinary standards in conjunction with the F&B Director and Hotel General Manager. They must have a complete understanding of the importance of organization, time management, cleanliness, and punctuality regarding paperwork, meetings, deadlines, and F&B operations. This position is a hands-on leadership role as an essential member of a hotel opening team with a brand-new high-profile restaurant and culinary concept, kitchen, and banquet operation.

Requirements

Minimum of three years in culinary kitchen management or supervisory experience managing shifts or stations with at least 2 full-time employees.
Prior restaurant kitchen/culinary technical ability.
High School diploma or equivalent.
ServSafe Certification required.
Control of food costs, loss and usage guidelines
Pars for shift usage, freezer pull, and line set up.
Proper food temperatures: hot above 140 F and cold 41 F.
Inventory, ordering and receiving and storing products.
All kitchen disciplines including cooking techniques, and product knowledge.
Follow recipes for preparations, cooking serving, and storing.
Maintain organization of supplies, storage rooms, refrigerators and freezers.
Knife skills and other food preparation skills.
Perform job functions with attention to detail, speed, and accuracy.
Prioritize, organize, and follow up.
Be a clear thinker, remaining calm and resolving problems using good judgment.
Follow directions thoroughly.
Understand guest's service needs.
Work cohesively with co-workers as part of a team.
Work with minimal supervision
Maintain confidentiality of guest information and resort information.
Ascertain departmental training needs and provide such training.
Direct performance of staff and follow-up with corrections when needed

Nice To Haves

Florida HACCP certification preferred.

Responsibilities

Managing and leading the daily culinary operations for a brand-new, high profile three-meal restaurant and banquet operations.
Overseeing kitchen staff while simultaneously fostering relationships with guests, fellow associates, and suppliers.
Working with the hotel team to create and deliver the ultimate guest and staff experience.
Developing, managing, and leading a well-defined high-profile restaurant and banquet food program.
Setting the culinary standards in conjunction with the F&B Director and Hotel General Manager.
Ensuring exceptional quality of all ingredients, preparation, and the plating of food items.
Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue-generation solutions to maximize profit.
Keeping up to date with the latest food styles and trends; presenting concepts and recipes that reflect these trends.
Controlling par levels of mise en place.
Developing creative and innovative menus for our restaurant and catering operations. Create recipes, photos, and plating guides for all menu items.
Working closely with the kitchen manager on costing, production, and control for proper recipe execution and waste management.
Coordinating the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests.
Exhibiting culinary talents by personally performing day-to-day tasks, producing key menu items, leading the staff, and managing all food-related functions or banquets.
Maintaining complete knowledge of and complying with all departmental policies, service procedures, and standards.
Maintaining complete knowledge of proper equipment use and maintenance, only using equipment as intended.
Participating in local and national media and PR culinary events while fulfilling the role of an ambassador for the restaurant and the hotel.
Conducting daily line checks, food reviews, and recipes of the day; ensuring clear feedback to the entire kitchen team, food service staff, and management.
Scheduling and monitoring daily line-up meetings.
Anticipating the needs of guests and associates. Responding promptly and acknowledging all guests, however busy and at whatever time of day.
Always maintaining positive guest and associate relations.
Resolving guest and associate complaints, ensuring guest satisfaction.
Monitoring and maintaining cleanliness, sanitation, and organization of assigned work areas.
Ensuring entire outlet operates under HACCP/Serve Safe Guidelines.
Ordering products needed for outlet operations following purchasing procedures.
Conducting outlet-specific training to culinary staff.
Addressing and correcting all culinary issues promptly and fairly.
Completing and submitting necessary paperwork, attending meetings and training opportunities.
Preparing weekly schedule according to forecast.
Coordinating the opening and closing procedures for the kitchen.
Performing other duties as assigned.