Restaurant Chef

Kingsmill Resort•Williamsburg, VA

16h•Onsite

About The Position

The Restaurant Chef is responsible for the creation of menus, daily production, and preparation of food for restaurants, banquets, and a la carte services. This role involves coordinating the activities of cooks and other kitchen personnel, as well as directing and developing back-of-the-house (BOH) managers and employees. The primary goal is to maximize guest service through the production of healthy, tasty, and attractive menu items, while also ensuring efficient operations and adherence to budgetary goals.

Requirements

Skilled in menu development with budgeted food costs
Formal kitchen training and degree from an accredited culinary school, apprenticeship or equivalent work experience, required
3 years’ work experience in a professional kitchen with 1 year in a supervisory role
Food Handler Card required within 30 days for date of hire
Extensive knowledge of food preparation, sanitation, food safety and knife skills
Excellent written and oral communication skills
Working knowledge of administrative duties, production records, inventories, kitchen equipment, scheduling, purchasing and receiving
Ability to motivate, teach and direct employees to accomplish the desired goals
Ability to stand for long periods of time, approximately 8 hours
Ability to walk, lift and carry a minimum of 50 pounds, bend, stretch, and reach for extended periods of time up to 8 to 10 hours in a hot environment
Ability to work days, nights, weekends, holidays

Responsibilities

Perform all duties toward the goal of providing excellent guest service in an efficient manner
Follow and enforce all policy, procedures and service standards
Establish and maintain the overall tone of the BOH operation by communicating expectations to your area supervisors and line employees
Meet and exceed budgetary goals by maximizing sales
Control labor cost by immediately reacting to business levels
Control food cost by minimizing waste and controlling portion sizes to set specifications
Order and maintain inventory for food cost
Be on the floor during a meal service period to observe, monitor and follow-up in all areas of the BOH operation on a daily basis
Ensure that all stations are adequately supplied with production needs to serve for any meal period
Ensure the quality as well as the quantity of food production
Participate in menu development
Supervise and develop staff ensuring that no employee goes into a job untrained
Lead by example and serve as a role model for employees through teamwork support, attention to detail, quality control and interaction with guests
Develop and maintain positive communication and teamwork with all co-workers and supervisors
Maintain a professional manner with the awareness that all actions and communications are within staffs view
Enforce appearance and uniform standards for BOH employees
React immediately to guest complaints and inform management of your actions
Perform other duties as assigned