Restaurant Chef de Cuisine

Kingsmill Resort•Williamsburg, VA

About The Position

The Restaurant Chef de Cuisine must supervise all phases of food production and service directly related to the Restaurant to ensure high quality standards and guest satisfaction. The Restaurant Chef de Cuisine is directly responsible for quality and quantity control of all food production and staffing of entire team whilst taking into consideration food and payroll costs. This is to be achieved through the delegation of work to all personnel and working with other teams within the kitchen.

Requirements

At least 5 years of progressive experience in a hotel or a related field; or a two-year college or culinary degree and 3 or more related years of experience.
Must possess outstanding guest services skills, professional presentation and sophisticated communication skills
Proficient in the English language (verbal & written), second language is an asset.
Must be able to handle a multitude of tasks in an intense, ever-changing environment
Must be flexible in terms of working hours
Must work well in stressful, high-pressure situations
Must be physically fit in order to lift items up to 50 pounds
Must maintain composure and objectivity under pressure
Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
Knowledgeable with computer programs like Word and Excel
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests
Must motivate and inspire team through leadership.

Responsibilities

Approach all encounters with guests and employees in a friendly, service-oriented manner.
Maintain regular attendance in compliance with Kingsmill Standards, as required by scheduling which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.
Comply at all times with Kingsmill Resort standards and regulations to encourage safe and efficient hotel operations.
Follows Hotel’s telephone etiquette standards.
Follows Occupational Health & Safety regulations.
Ensures adherence to Kingsmill Resort Code of Ethics
Ensure equipment and kitchen cleanliness.
Supervise and schedule staff, holding pre-shift meetings.
Assure that all team members have all food items prepared to proper specifications in a timely manner.
Maintain refrigerator and kitchen in clean, organized manner, with all food items labeled and dated, to facilitate the high-volume production necessary to achieve company goals.
Maintain an effective training program for all employees so that all their time can be productive.
Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
Must motivate team and inspire.
Must make themselves visible to both staff and customers by either conducting pre-shift meetings or being visible in the restaurant.
Develop new menus and stay up to date with current culinary trends.
Develop, standardize, cost and collaborate recipes into Kingsmill Resort’s current standard formatted platforms.
Must supply their own basic tools of the trade i.e. Chef’s knives and smallware items
Other duties as required.