Chef de Cuisine (FTYR)

Crystal Mountain•Thompsonville, MI

1d•Onsite

About The Position

The Restaurant Chef is responsible for food production, food quality/consistency, and upholding/maintaining kitchen cleanliness. This role ensures that all food production workers are performing their duties as assigned by the Executive Chef. In conjunction with the Sous Chef, the Restaurant Chef is responsible for employee development, ordering, scheduling, and attending meetings.

Requirements

ServSafe Certified.
Microsoft Excel proficiency.
Microsoft Word proficiency.
Microsoft Access proficiency.
Microsoft Outlook proficiency.
Effective business writing skills (grammar, vocabulary, clarity and brevity).
Clear and concise verbal communication skills.
Self-directed and able to maximize use of time and resources.
Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all staff members and guests.
Maintains office, employee and company confidentiality at all times.
Dependable and meets goals.
Exemplifies professional conduct and adherence to company Core Values.
Minimum of 8 years kitchen experience.
Minimum of 2 years management experience.
Excellent attendance and conduct record for consideration.

Nice To Haves

Two year Associate’s degree or a Bachelor’s degree from a four year college desired.
Non-smoking candidates preferred.

Responsibilities

Responsible for assisting Executive Chef in the selection, training, supervision and success of all Thistle kitchen staff members.
Capable of creating a motivational atmosphere and a cohesive food and beverage team.
Actively involved in the daily operation of being a “hands on” Chef through modeling proper culinary techniques and working alongside the staff.
Adhere to all resort performance standards to ensure that all guests have an outstanding dining experience.
Check event order sheets for ordering, production, and personnel scheduling.
Coordinate staffing levels and food preparation daily, to ensure the timing and flow of food service meets the demand, while maintaining budget goals.
Enforce internal cost and labor controls.
Maintain appropriate staffing levels in relation to expected business.
Work in conjunction with the outlet Sous Chef in scheduling.
Assist with creating seasonal menus based on current trends and guest preferences.
Take an active role in the Farm to Table dinner series.
Supervise kitchen mise en place of all stations.
Establish par levels for food items, kitchen supplies, and other necessary products needed to operate the Thistle Kitchen.
Produce prep forecasts based on house counts, business forecast, previous experiences, date, etc.
Post the prep lists for all kitchen staff to see.
Maintain clean and organized storage areas for all food items, and for proper rotation.
Oversee the compliance of state health regulations in the safe handling, storage, and service of all food items.
Ensure all china, glassware, silver and kitchen equipment is properly sanitized, racked, and/or stored.
Lead the “clean as you go” techniques that ensure all kitchens, dish rooms, storage and other central areas are both clean and safe.
Comply with all Resort policies, procedures and standards of operation.
Perform other duties and tasks as required.