Chef De Cuisine

Deauville Inn Inc•Strathmere, NJ

18d•$1,750 - $2,000

About The Position

The Chef de Cuisine is responsible for all culinary activities for the restaurant, under the direction of the Executive Chef. Responsibility of daily operations and delegation in all outlets including Banquets, Raw bar, Sandbar and Main Kitchen Operations. Executing flawless service and experience is maintained at the highest level at all times in all outlets.

Requirements

A degree from Culinary Arts school is preferred; may substitute additional experience for education.
5+ years of Executive Kitchen Management.
Prior experience in menu creation, recipe writing and coaching/training.
Excellent written and verbal communication and problem-solving skills
Deep knowledge of food safety/sanitation

Responsibilities

Always practice company culture, follow policies and procedures in training manuals and associate handbooks.
Maintain professional appearance and behavior when in contact with guests and associates.
Attend, Conduct and participate in all scheduled meetings and training sessions.
Follow proper time-keeping policies and procedures.
Know and follow all company emergency and safety procedures.
Overseeing and Responsibility of all outlets including Banquets, Raw bar, Sandbar and Main Kitchen Operations.
Attend operations meetings, banquet event order meetings and communicate challenges from past events, nuances of upcoming events and other important issues.
Conducting weekly meetings with meeting minutes and follow-up action plans, including End Of Month COGs report and labor.
Work with the Executive Chef on Seasonal meetings with the culinary team to review new menus, new presentations, and new production methodologies.
Assist Executive Chef in detailed planning and administrative work with special projects. Example: Raw Bar Development, Sandbar development and future Deauville Inn projects
Produce and delegate weekly schedule for hourly employees
Hiring and training of hourly staff following SOP of on boarding
Procurement of goods from vendors that uphold quality and cost measures
Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
Review the menu each week with event chefs to discuss all details of events including menu, presentation, staff assignments and logistics, and work with chefs to develop party plans for each event.
Planning the menu and designing the plating presentation for each dish.
Be involved in all client tastings, executing tastings, or reviewing and monitoring tastings executed by other chefs.