Watermark CHEF DE CUISINE

Expotel Hospitality•Baton Rouge, LA

7d•$65,000 - $70,000

About The Position

Watermark BR is seeking a full-time Chef de Cuisine to oversee the kitchen and food production areas. The role is responsible for ensuring meals are prepared to standards for quality, consistency, appearance, taste, and food cost. The Chef de Cuisine trains staff, meets corporate quality standards, helps establish and enforce food specifications, portion controls, recipes, and sanitation practices, and manages food and labor costs while maximizing guest satisfaction. The position oversees daily kitchen operations, including hot food from the main kitchen and bakery and cold food from the pantry. It monitors food quality and presentation, portion size, taste, and temperature; communicates forecasts and customer counts to cooks; and works with the Director of Food and Beverage to create and implement menus. The Chef de Cuisine also coordinates kitchen loss prevention, ensures compliance with health department sanitation laws, computes daily food costs, and prepares required operational and employee reports.

Requirements

At least 4 years of related progressive experience, or a culinary graduate with at least 2 years of progressive experience in a hotel or related field.
Knowledge of food and beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.

Responsibilities

Work with other Food and Beverage managers and keep them informed of issues as they arise.
Keep the immediate supervisor informed of problems or matters requiring attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
Monitor the quality of food products and presentation.
Oversee daily kitchen operations and food production, including hot food from the main kitchen and bakery and cold food from the pantry.
Inform cooks of daily forecasts and customer counts so they can prepare and serve food on time.
Know and enforce local health department sanitation laws.
Compute daily food cost.
Work with the Director of Food and Beverage to create and implement menus.
Assess food portion size, visual appeal, taste, and temperature.
Provide training for staff and help establish and enforce food specifications, portion control, recipes, and sanitation practices.
Control food and labor costs while maximizing guest satisfaction.