Chef de Cuisine

Crowne Plaza Lansing•Lansing, MI

32d

About The Position

Job Overview Direct and oversee all restaurant kitchen operations, including food preparation, quality assurance, equipment maintenance, and inventory management, ensuring established quality standards and revenue goals are achieved while effectively controlling food and supply costs. Visit the Kindred Table Website!

Requirements

A high school or equivalent education is preferred. Minimum of five years of high-volume culinary experience required and a minimum of five years of supervisory experience required.
Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings are required.
Upon employment, all associates are required to fully comply with Crowne Plaza Lansing rules and regulations for the safe and effective operations of the Hotel’s facilities. Associates who violate Hotel rules and regulations will be subjects to disciplinary action, up to and including, separation.

Responsibilities

Manage day-to-day kitchen activities, plan and assign work.
Provide mentoring, coaching, and regular feedback to help improve associate performance and manage conflict; perform reviews, disciplinary, or other staffing related actions.
Train associates in compliance with service standards, and governmental regulations; ensure staff has the tools, training, and equipment to carry out job duties.
Promote teamwork and quality through daily communication and coordination.
Work with Food & Beverage Director to establish forecasts, plans, and departmental production goals.
Maintain updated and accurate costing and documentation of all dishes prepared and sold in the hotel restaurant.
Oversee that appropriate par levels are maintained on food items.
Assist Director of Food and Beverage with menu planning, food and beverage coordination, table arrangements, decoration options, etc.
Proactively engage with guests and fellow associates; solicit guest feedback to improve food and presentation quality.
Ensure that all menu items are prepared and presented according to established recipes and standards. Maintain consistency.
Develop menu design and concepts for restaurant. Monitor competitor and industry trends.
Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage.
Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.
May also serve as Person in Charge (PIC).
Frequently communicate with individuals inside and outside the Company to exchange accurate information.
Extensive knowledge of the culinary department, its services and facilities.
Organization skills and basic math skills used frequently.
Occasionally operate a computer and other office equipment, such as a photocopier, telephone, and computer printer.