Temporary Chef, The Statler Hotel

Cornell University•Ithaca, MI

1d•Onsite

About The Position

The Chef de Cuisine is a member of the Statler Hotel Management Team and reports directly to the Executive Chef. This role involves leading and supervising the Back of House (BOH) team during daily operations, creating menus for dining outlets (Taverna Banfi, The Regent Lounge, and In Room Dining), and overseeing food production and preparation. The Chef de Cuisine collaborates with restaurant management to maintain the hotel's four-diamond status and strives for excellence. This position also involves training staff, students, and Front of House (FOH) teams on food safety, kitchen protocols, and cost control, as well as building relationships with local purveyors. The role requires understanding and effectively using human resource management systems, assisting the Executive Chef in maintaining food costs through menu engineering, and aiding in labor cost management through proper scheduling.

Requirements

Associates Degree in a hospitality or business-related field.
4-6 years hotel/restaurant Leadership experience
Training skills, must have the ability to assess skill level of students and modify training as needed.
Strong mentoring skills, must have the ability to mentor students to act/think like managers through role modeling, supervision and feedback.
Excellent communication and organizational skills.
Professional demeanor indicative of what is expected in a AAA rated Four Diamond hotel.
Ability to create experiential learning environment for students.
Basic computer skills, including: Word, Excel, Outlook
Must be able to work on feet for extended periods, lift and carry more then 50#s.
Must be able to work a flexible work schedule including evening, weekends and holidays.
Proven experience connecting inclusion, belonging and wellbeing practices to business goals.

Responsibilities

Leading and supervising the BOH team during daily operations.
Creates menus to be used in our dining outlets (Taverna Banfi, The Regent Lounge, and In Room Dining).
Oversees food production and preparation for our outlets.
Collaborates with restaurant management to ensure we maintain our four diamond status and are always driving to be the best restaurant in the area.
Train and teach our staff, students, and FOH teams about, Food Safety, Kitchen Protocols, and Cost Control.
Builds and fosters relationships with local purveyors.
Understands human resource management systems and can use them effectively.
Assists Executive chef in maintaining food costs through effective menu engineering and creation.
Assists with labor cost management though proper schedule writing and ensuring labor costs are being maintained to budgeted percentages.