Chef De Cuisine - Hilton - Harrisburg, PA

Hotel Equities•Harrisburg, PA

5d•$57,500 - $65,000•Onsite

About The Position

The Chef De Cuisine position includes the coordination, planning, and supervision of all facets of the restaurant, including the production, preparation, and presentation of food in a safe, sanitary work environment that conforms to all food service standards and regulations. This role is responsible for delivering quality products in a competitive and profitable environment. The position supervises the production of food, recommends and implements procedural/production changes, and monitors food presentation and labor costs.

Requirements

Advanced knowledge of the principles and practices within the food profession, including experiential knowledge required for management of people and/or complex problems and food and beverage management.
Oral and written communication skills.
Moderate hearing to communicate with employees and hear machinery/safety signals.
Excellent vision for safety reasons.
Moderate speech communications to communicate with other employees.
Excellent comprehension and literacy to read, write, and analyze to fulfill budget.
Ability to lift objects 15-20 times during a shift (e.g., top round, prime rib, frozen prepared box).
Ability to carry items from clipboard to food products to small equipment.
Ability to kneel during inspections for proper cleanliness and monitoring (once a week) as well as during lifting.
Full mobility required to inspect and monitor the kitchen environment.
Continuous standing while expediting, cooking, or inspecting (brief periods of 15 minutes to longer periods of 1 hour, at least 50% of the day).
Ability to climb steps may be required.
Knowledge of Microsoft Office products.

Nice To Haves

High school diploma/secondary qualifications or equivalent.
One to two years of post-high school education or equivalent positional work experience.
Three to four years of employment in a related position with this company or other organization(s).

Responsibilities

Supervise the production, preparation, and presentation of all foods for the restaurant to ensure a quality, consistent product that conforms to all property/company/franchise standards.
Supervise human resources in the production and preparation areas of the restaurant kitchen to attract, retain, and motivate employees while providing a safe work environment. This includes interviewing, scheduling, training, developing, empowering, coaching, counseling, resolving problems, providing open communication, recommending and conducting performance and salary reviews, and recommending discipline as appropriate.
Monitor and control the maintenance/sanitation of the restaurant kitchen and equipment to ensure a healthy, safe work environment that meets/exceeds federal, state, corporate, and franchise standards and regulations.
Monitor and control all labor and food costs through scheduling, training, and supervising the production of food to ensure budgets are met/exceeded while quality is maintained/improved.
Assist in the creation, planning, and costing of menus and daily specials; implement necessary production changes to attract new business and ensure current guest satisfaction.
Perform special projects and other responsibilities as assigned.