Chef de Cuisine

Davidson Hospitality Group•Adairsville, GA

12d•Onsite

About The Position

The Chef de Cuisine works closely with the Executive Chef to supervise and coordinate food preparation and kitchen, pantry, storeroom, and stewarding personnel. The role includes purchasing and requisitioning ingredients, kitchen supplies, and equipment; participating in menu planning; preparing and portioning food; and controlling costs. The Chef de Cuisine oversees food quality, presentation, sanitation, inventory, storage, and distribution, and may perform the duties of any position being supervised. The position supports banquet operations from planning through preparation and service, coordinates with banquet management about guest counts, special requests, and timing, and communicates regularly with the Executive Chef and other outlets. The Chef de Cuisine also assists with employee selection, training, supervision, scheduling, development, discipline, counseling, and performance appraisals; completes required paperwork and meetings; and reports unsafe conditions. Other duties may be assigned, including cross-training.

Requirements

Minimum 5 years of cooking experience.
Minimum 2 years of kitchen management experience.
Read, write, speak, and understand English.
Ability to understand and achieve financial goals.
Ability to communicate effectively with the public and other employees.
Food/Beverage Service Worker Permit, where applicable.
Meet the minimum age requirement of the jurisdiction.
No employee will pose a direct threat to the health or safety of themselves or others.

Nice To Haves

Minimum 2 years of Banquet Chef experience preferred.
College degree or certification in a culinary or hospitality field preferred.

Responsibilities

Assist in obtaining financial goals and achieving food and labor cost targets.
Assist in directing and correcting food presentation and portioning according to Davidson standards.
Assist with selecting, training, supervising, developing, disciplining, and counseling employees in accordance with company policies and procedures.
Communicate daily with the Executive Chef regarding planning, staffing, and internal procedures.
Coordinate with the banquet manager or captain about guest counts, special requests, and event timing.
Complete assigned paperwork accurately and on time.
Complete daily food requisitions and oversee specials, including the use of overstock.
Coordinate with all outlets to maintain quality and consistency.
Maintain clean and organized work areas.
Order food and other expense items and oversee banquet food production with purchasing, banquet management, and the Executive Chef.
Participate in banquet functions from planning and preparation through dish-up.
Report unsafe conditions immediately.
Assist in directing staff in sanitation and sanitary food handling.
Assist in scheduling staff according to business levels.
Conduct daily walk-throughs of walk-in refrigerators, storage rooms, and food lines to check rotation, usage, cleanliness, and sanitation.
Perform the duties of any supervised position as needed.
Prepare and train staff to use working menus, recipe cards, and photo standards.
Monitor overtime, labor costs, and food costs.
Complete other duties assigned by the supervisor, including cross-training.
Assist in conducting performance appraisals.
Attend required meetings.
Supervise stewarding to ensure kitchen and equipment cleanliness.
Supervise cooks to ensure food quality and compliance with preparation and appearance standards.
Supervise workers involved in inventory, storage, and distribution of food and supplies.
Participate in menu planning, food preparation and portioning, purchasing, and requisitioning kitchen supplies and equipment.