Chef de Cuisine: Full Time

ALL•Wyomissing, PA

1d•Onsite

About The Position

Now hiring a Chef de Cuisine! Lead kitchen operations, drive food quality and resident satisfaction, and mentor culinary staff in a fast-paced, service-focused environment. Ideal for experienced Sous Chefs or culinary leaders ready to take the next step. The Chef de Cuisine is responsible for all aspects of food preparation for all dining areas, catering events, and bar. This position ensures that all needed items are prepared focusing on quality, presentation, and schedule, and following production sheets, recipes, and temperature logs. This position assures meals service is satisfactory, following sanitation and Serv Safe procedures, observing and maintaining food storage, cooking temperatures, labeling and dating. In addition, this position oversees the Sous Chef, Cooks, Cook Helpers, and Utility Workers and performs opening and closing duties as assigned.

Requirements

Strong proactive and efficient work ethic
Comfortable and agile working with technology; Proficient in MS Office and other applications.
Experience in and the ability to drive a performance-based culture
Ability to function in a fast-paced environment, with competing priorities and deadlines
Strong analytical, assessment, and problem-solving capabilities
Strong relationship building and influencing skills
Demonstrated interpersonal communication, verbal and written, across multiple levels of an organization
High school Diploma or GED (Required)
4-5 Years of high volume progressive, proven culinary/hospitality management experience in a variety of settings such as hotels, country clubs or retirement communities (Required)
SERV Safe Certificate (Required)
Completion of the Highlands Hearthstone Ambassador training within 30 days of employment (Required)
Medical Screening
Criminal History Clearance
FBI Fingerprint Clearance (Only required if you have not lived in PA for the last 2 years)
Immigration and naturalization (I-9) Clearance
Valid Pennsylvania Driver's License and acceptable MVR (if operating company vehicle)

Nice To Haves

Vocational / Technical Degree in Food Service (Preferred)
2 year / associate degree in culinary arts or hospitality (Preferred)
1-3 Years Position as Sous Chef (Preferred)

Responsibilities

Performs opening and closing procedures.
Communicates to proper personnel through the correct channels when there are discrepancies with food items such as shortages, overages.
Maintains, utilizes, and supervises proper use of production sheets and temperature logbooks.
Trains, supervises, directs and counsels kitchen and utility staff.
Conducts pre-meal meeting for staff / cook's helpers
Prepares, sets-up and monitors daily food production, special functions, service and resident satisfaction through proper food handling guidelines and portion control.
Prepares all food items according to Serv Safe procedures.
Makes sure service times are followed in all areas.
Ensures all walk-ins, reach ins and storage areas are organized and all food is properly wrapped, labeled, dated and use by dated, and enforces Use By dates
Ensures all foods are served at proper temperatures.
Responsible for keeping food waste to a minimum and utilizing leftovers.
Ensures food quality and serving lines by accurately following Serv Safe procedures, plate presentation, portion control and using standardized recipes.
Replenishes food items as required.
Maintains kitchen, dish room, and all storage areas in a clean and sanitary manner.
Ensures the completing of sanitation assignments and logs in compliance with food and safety standards.
Demonstrates interest in learning additional aspect of the job and offers suggestions to improve workflow.
Completes sanitation assignments, Checks sanitation assignments for completion for Sous Chefs, Cooks and Cooks helpers.
Participate in and complete all required ongoing training, including monthly online and in-person training, annual skills competencies education, and role-specific certifications, to ensure continued competence and adherence to organizational and regulatory standards.