Chef de Cuisine

Open To External And Internal Candidates•Williamsburg, VA

32d•Onsite

About The Position

The Chef de Cuisine is responsible for the successful achievement of operational and quality goals. The Chef trains, supervises, counsels, and motivates the kitchen teams while controlling production, quality and food costs. Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the dining room, resulting in outstanding guest satisfaction, improved market share, increased covers, and revenues. The Chef must work in conjunction with the Restaurant Manager to ensure adherence to the policies, procedures and standards of conduct established by the company. Chef interacts on a daily basis with colleagues in Chef positions across CWC-HG.

Requirements

Culinary Degree and 5 years’ experience accompanying professional managerial experience with the hotel and restaurant industries.
Thorough knowledge of all aspects of Kitchen operations including but not limited to: thorough understanding of profit and loss management, marketing and management of Kitchen knowledge of American regional cuisine, and menu development.
Experienced in the development and administration of operating and capital budgets, manpower planning, purchasing, and control of operating equipment and sensitivity to design and refurbishing of restaurant and kitchen facilities.
Progressive track record with deluxe hotel, resort and restaurant organizations.
Proven record of culinary accomplishments.
Functional experience in guest service, dining room, catering and back of the house management.
Must possess a valid Commonwealth of Virginia driver’s license and have an acceptable driving record based on The Colonial Williamsburg Foundation’s criteria.
Must be able to provide a 5-year Motor Vehicle Record prior to employment.
Must be at least 21 years of age.
May not have more than 1 moving violation or at fault accident within 12 months.
May not have more than 2 moving violations or at fault accidents within 36 months.
May not have any serious motor vehicle violations including but not limited to excessive speeding, reckless driving, DUI/DWI, suspended or revoked license, etc.

Nice To Haves

Previous experience in presenting training and development programs as well as administration of a union contract preferred.

Responsibilities

Ensures that the culinary and utility staffs are performing to the established standards.
Prepares food correctly for service according to the standards of the specific dish, and the various meal periods.
Accurately develops the proper quantities of product through use of station checklists and forecasting.
Prepares all food according to the POS system print out, while producing and executing the special request items to meet guest expectations.
Maintains the established pace of service to sustain a steady flow of service.
Creation and costing of breakfast, lunch and dinner menu’s in accordance to the branding of the specific food outlets policies and procedures.
Sets the example, creates and ensures kitchen standards are followed in a positive and professional manner.
Ensures that the culinary staff are following through with the noted daily tasks by following checklists and demonstrations of proper technique and guidance.
Effectively oversees the expediting of breakfast, lunch or bunch and dinner shifts.
Demonstrates a proactive approach to managing large parties in the Dining room, in cooperation with the Restaurant and Guest Service Managers.
Oversees production of all prep items ensuring recipe adherence, ticket times, and food production meet or exceed standard.
Ensures adherence to the recipe cards and plate presentation.
Works in corporation with purchasing agent to insure the freshest and cost effective ingredients are present in the taverns.
Pulls change log Monday thru Saturday and updates all production sheets with the updated information.
Supervises utility and receiving staff for cleanliness of storage and kitchen areas.
Assists in making sure staff is scheduled appropriately.
Ensures that food is properly ordered for the area of operations being managed.
Thoroughly understands and adheres to the Food Order Guides system of ordering food in the kitchen.
Orders according to established pars and forecasting.
Properly rotates all food in storage utilizing the F.I.F.O. system.
Accurately conducts monthly inventory.
Accurately places orders with the use of the ordering checklists.
Communicates product levels to storeroom keeper when subpar.
Completes weekly spot inventories on high dollar items and communicate those findings to the storeroom keeper to reconcile with perpetual inventories.
Follows food safety and sanitation guidelines and ensures that staff understands and practices the same.
Maintains a working knowledge of the Temperature Danger Zone (41Ëš-135ËšF).
Thoroughly sanitizes station, equipment and hands after handling potentially hazardous foods.
Prevents potential cross-contamination through hand washing and awareness of surroundings.
Reads and follows the standards of the Appearance Policy provided by CW.
Cleans as you go, maintains a clean and orderly work station at all times.
Keeps jackets, pants, aprons, shoes and hats as clean as possible.
Wears protective gloves when handling ready to eat foods.
Obtains and maintains a valid ServSafe® certification and manages to the standards of the ServSafe® criteria.
Ensures all employees obtain and maintain food handler’s certification from the Health Department.
Creates and nourishes a positive working relationship with the local Health Department.
Works through any Health Department issues, correcting immediately when possible, and does not allow repeats on critical violations.
Supervises daily detailed cleaning of the kitchens.
Ensures sanitation throughout property including kitchen, dining rooms, and outdoor public areas.
Ensures that direct reports have successfully completed all required Safety Training.
Fills out an incident report for all accidents that happen on your shift.
Completes the incident follow-up form for each accident.
Wears slip resistant shoes to prevent slips, trips and falls.
Practices safety in the work place at all times.
Understands and identifies hazards in the work place so proper actions may take place in order to reduce injury.
Maintains a sharp knife while safely handling as to not obtain injury.
Has a working knowledge of safely prepping, using and cleaning of all equipment in the kitchen.
Lifts with legs and always asks for assistance when necessary.
Utilizes a pushcart whenever transporting products over a distance.
Takes action to secure a hazard through the supervisor by reporting issues immediately.
Ensures that others are practicing safety procedures at all times.
Troubleshoots and locates potential problems with the Kitchen facilities and equipment.
Ensures repair and maintenance of kitchen equipment by partnering with the maintenance department.
Stays informed and current on all areas of Risk Management.
Ensures that the culinary Staff under direction are clocking in and out accurately and according to the CW attendance policy.
Is financially aware of the cost of food and cost of labor and effectively contributes to the control of both.
Is aware and understands overtime and maintains practices to avoid accruing any pertaining to yourself and other staff members.
Ensures employee standards are consistent through documented, timely performance evaluations, training checklists and daily reviews, and discharges when necessary.
Attends daily front of the house line ups to highlight specials and up selling techniques associated with those specials.
Makes sure quality and timeliness of food product maintained to that particular areas standards.