Watermark CHEF DE CUISINE

Expotel Hospitality • Baton Rouge, LA

6d

About The Position

Watermark BR is hiring a full-time Chef de Cuisine to oversee kitchen and food production operations. The role is responsible for ensuring meals are prepared to meet standards for quality, consistency, appearance, taste, and food cost. The Chef de Cuisine trains staff, meets corporate quality standards, and helps establish and enforce food specifications, portion control, recipes, and sanitation practices. The position also controls food and labor costs while maximizing guest satisfaction.

The Chef de Cuisine oversees daily kitchen operations, including hot-food production from the main kitchen and bakery and cold-food production from the pantry. The role monitors food quality and presentation, coordinates kitchen loss-prevention efforts, ensures compliance with local health department sanitation laws, and prepares required operational and financial reports. The Chef de Cuisine works with the Director of Food and Beverage to create and implement menus and keeps relevant managers and the immediate supervisor informed of issues.

Requirements

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

Responsibilities

• Train kitchen staff and ensure corporate quality standards are met.
• Help establish and enforce food specifications, portion control, recipes, and sanitation practices.
• Control food and labor costs while maximizing guest satisfaction.
• Work with other food and beverage managers and keep them informed of food and beverage issues.
• Keep the immediate supervisor informed of problems or matters requiring attention.
• Coordinate and monitor loss-prevention activities 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 their 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 portions, visual appeal, taste, and serving temperature.

Benefits

• Medical, dental, and vision benefits
• Life insurance
• Short-term and long-term disability
• Team Member Assistance Plan
• Discounted Rooms Programs
• Paid holidays
• Paid vacation and sick time
• 401(k) Retirement Savings Plan
• Competitive pay
• Excellent working conditions

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed