Chef De Cuisine

Jay Peak Resort • Jay, VT

9d • $60,000

About The Position

The Chef de Cuisine coordinates activities of and directs training of sous chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in an exciting and appetizing manner. Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes for fellow staff to work from. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant. Sets staff schedule and controls labor costs. Other duties as assigned by supervisor, which could be directly related, or unrelated to original position.

Requirements

• Bachelor’s Degree (BA) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or employees of organization.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
• Ability to apply concepts of basic algebra and geometry.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Affluent in Microsoft Word, Excel, and food ordering sights such as Tracs Direct and Sysco or have the ability to learn.
• Must be ServSafe certified.
• Strong A La Carte cooking skills required.
• Must have strong interpersonal and management skills.
• Must be able to work weekends and holidays.

Responsibilities

• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
• Directs food apportionment policy to control costs.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in an exciting and appetizing manner.
• Tests cooked foods by tasting and smelling them.
• Devises special dishes and develops recipes for fellow staff to work from.
• Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices.
• Establishes and enforces nutrition and sanitation standards for restaurant.
• Sets staff schedule and controls labor costs.
• Other duties as assigned by supervisor, which could be directly related, or unrelated to original position.

Benefits

• Paid Vacation & Sick Time
• Paid Maternity & Parental Leave
• Medical, Dental, Vision, Accident, Hospital Indemnity, Life & Disability Insurances
• 401k program eligibility with employer match after a year of employment with 1,000 hours of service
• Remote work and/or flexible schedules (depending on position)
• FREE or deeply discounted season passes for you and your dependents
• Employee Recognition Programs (including daily, monthly, yearly, and seniority programs)
• Seasonal employee parties
• Regular free employee breakfasts/lunches, family events, and parties

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Number of Employees: 251-500 employees