Chef de Cuisine at The Hive

AccorHotel•Bentonville, AR

18h•Onsite

About The Position

The Chef de Cuisine (CDC) is the backbone of the kitchen and serves to realize the Executive Chef’s vision for the menu and the restaurant. The CDC supervises the day-to-day operation of the kitchen and works closely with the Executive Chef to operate the kitchen up to high standards. This position requires a chef who is an accomplished leader, who is smart, savvy, and passionate about food. The perfect CDC not only realizes the Executive Chef's vision but incorporates his/her own vision, putting his/her own stamp onto the overall operation.

Requirements

Minimum of two years’ experience in a fine dining restaurant environment.
Understanding of professional cooking and knife handling skills.
Knowledge of safety, sanitation and food handling processes.
Able to work flexible hours (nights, weekends).
Responsible, dependable, punctual.
Excellent communication skills; must be able to speak, read, and understand English.
Solid computer knowledge in Microsoft office programs.
Demonstrates enthusiasm for all things 21c.
Must pass a background check.
Three or more years of sous chef experience.
Previous job in a kitchen line position.

Responsibilities

Meets and exceeds each guest’s highest expectations for delivery, presentation and taste.
Professionally develops sous chef team and line employees.
Oversees everyday operations of the kitchen and communicates the Executive Chef’s message daily.
Directly responsible for the efficiency of the kitchen utility staff on all shifts.
Works to motivate staff in their best efforts and keeps staff morale high.
Works with Executive Chef on controlling food and labor costs.
Ensures a sense of urgency and ownership amongst all staff for all service periods.
Evaluates menus constantly to keep them fresh, up-to-date, and exciting.
Utilizes seasonal and market or farm ingredients in ways that best represent the restaurant concept.
Constantly looks to improve things, solve problems; never steps back or becomes complacent.
Respects staff supervised, peers, management, and ownership.
Oversees and enforces processes for kitchen organization, cleanliness, and maintenance.
Exhibits a positive, friendly attitude with staff and guests.
Reads guest surveys, adjusts accordingly as issues arise.
Assist Events Dept. with winning business, providing service, driving revenue.
Meets with vendors to purchase new items, explores best pricing.
Other duties as assigned by your supervisor or manager.