Chef de Cuisine

Marriott•Dunedin, FL

About The Position

The Chef de Cuisine will lead the culinary team under the direction of the Executive Chef. The Chef de Cuisine is accountable for the quality, consistency, and production of the kitchen, for all outlets and banquet operations. The Chef de Cuisine manages the kitchen staff in the procurement, production, preparation, and presentation of all food service outlets and banquets. Also responsible for coordinating menus, purchasing, staffing, and food preparation, with the assistance of the Outlet and Banquet Sous Chefs. Works with teams to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains employees in methods of cooking, preparation, plate presentation, portion control, cost control, and sanitation and cleanliness. Must lead and support culinary operations in a safe, sanitary work environment that conforms to all standards and regulations. This position is expected to achieve profitable, competitive, quality products.

Requirements

High School diploma or equivalent required
Formal Culinary school degree required
3 to 5+ years of experience in a direct titled position such as Chef de Cuisine or Executive Sous Chef, required
Experience in fine dining and high-volume environments, including banquet experience
Leadership skills to motivate and develop staff and to ensure the accomplishment of goals
Ability to work effectively under time constraints and deadlines
Previous hospitality/hotel experience required
Excellent customer service and leadership skills are a must
Excellent communication skills, both verbal and written
Ability to use technology e.g., computer, POS, etc.

Nice To Haves

Previous experience analyzing P&L statements is a plus

Responsibilities

Lead the culinary team under the direction of the Executive Chef
Accountable for the quality, consistency, and production of the kitchen, for all outlets and banquet operations
Manage the kitchen staff in the procurement, production, preparation, and presentation of all food service outlets and banquets
Responsible for coordinating menus, purchasing, staffing, and food preparation, with the assistance of the Outlet and Banquet Sous Chefs
Improve guest and employee satisfaction while maintaining the operating budget
Ensure sanitation and food standards are achieved
Develop and train employees in methods of cooking, preparation, plate presentation, portion control, cost control, and sanitation and cleanliness
Lead and support culinary operations in a safe, sanitary work environment that conforms to all standards and regulations
Achieve profitable, competitive, quality products