Chef de Cuisine for Verise

GRAND PACIFIC RESORTS INC•Carlsbad, CA

8h•$80,000 - $90,000•Onsite

About The Position

Exhibits culinary talents by personally performing tasks while leading the restaurant food preparation staff and managing all food related production. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for all periods of restaurant service. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget, and labor costs. Must ensure sanitation and food standards are achieved.

Requirements

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Speak with others using clear and professional language.
Must possess basic computational ability.
Must possess basic computer skills.
Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
Thorough working knowledge of hot and cold food preparation.
Good working knowledge of accepted sanitation standards and applicable health codes.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
Ensure adherence to quality expectations and standards.
Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy
Most work tasks are performed indoors. Temperature generally is moderate and controlled by resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
Must be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day to day and task to task.
Ability to physically handle knives, pots, pans or other items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Must be able to exert well-paced ability in limited space and to reach other locations of the resort on a timely basis.
Must be able to lift up to 15 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Requires manual dexterity to use and operate all necessary equipment.
Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
High school diploma or GED; 4 years’ experience in the Kitchen Leadership position in a property of similar size and quality, OR
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years’ experience in the Kitchen Leadership position in a property of similar size and quality.
Must have current Food Handler’s Card.
Ability to obtain and/or maintain any government required licenses, certificates or permits.
All employees must maintain a neat, clean and well-groomed appearance per Westin/Solea Carlsbad’s standards.
Regular attendance in conformance with the standards, which may be established by Westin/Solea Carlsbad Resort & Spa from time to time, is essential to the successful performance of this position. Employees with irregular attendance / tardies will be subject to disciplinary action, up to and including termination of employment. Upon employment, all employees are required to fully comply with Westin/Solea Carlsbad Resort & Spa rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Responsibilities

Supervises and coordinates activities of cooks and workers engaged in food preparation for all meal periods.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Ensures and maintains the productivity level of employees.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Estimates daily sales trends and production needs.
Coordinates production and plating with the Sous Chef and Cooks.
Recognizes superior quality products, presentations and flavor.
Plans and manages food quantities and plating requirements for all service periods.
Maintains food production and correct storage standards.
Ensures compliance with all Food & Beverage policies, standards and procedures.
Assists the Executive Chef and Purchasing Manager with menu planning and food purchasing.
Develops seasonal and specialty menus for marketing purposes and continued development.
Knows and implements brand’s Safety Standards.
Ensures compliance with all applicable laws and regulations.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Assists in determining how food should be presented and creates decorative and appealing plating standards.
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Strives to improve service performance.
Sets a positive example for guest relations.
Empowers employees to provide excellent customer service.
Sets and supports achievement of goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Supports procedures for food & beverage portion and waste controls.
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Organizes regular pre-shift discussions with FOH staff to cover necessary menu information, such as product info, specials, verbiage for menu items, etc.
Attends and participates in all pertinent meetings.
Perform other reasonable job duties as requested by Supervisors.