Temporary Chef, The Statler Hotel

Cornell University • Ithaca, NY

1d • Onsite

About The Position

The Chef de Cuisine is a member of the Statler Hotel Management Team and reports directly to the Executive Chef. Primary responsibilities include: Leading and supervising the BOH team during daily operations. Creates menus to be used in our dining outlets (Taverna Banfi, The Regent Lounge, and In Room Dining) Oversees food production and preparation for our outlets. Collaborates with restaurant management to ensure we maintain our four diamond status and are always driving to be the best restaurant in the area. Train and teach our staff, students, and FOH teams about, Food Safety, Kitchen Protocols, and Cost Control. Builds and fosters relationships with local purveyors. Understands human resource management systems and can use them effectively. Assists Executive chef in maintaining food costs through effective menu engineering and creation. Assists with labor cost management though proper schedule writing and ensuring labor costs are being maintained to budgeted percentages. While position responsibilities vary, every member of our community is expected to foster a culture of belonging and a healthy work environment by communicating across differences; being cooperative, collaborative, open, and welcoming; showing respect, compassion, and empathy; engaging and supporting others regardless of background or perspective; speaking up when others are being excluded or treated inappropriately; and supporting work/life integration of oneself and others.

Requirements

• Associates Degree in a hospitality or business-related field.
• 4-6 years hotel/restaurant Leadership experience
• Training skills, must have the ability to assess skill level of students and modify training as needed.
• Strong mentoring skills, must have the ability to mentor students to act/think like managers through role modeling, supervision and feedback.
• Excellent communication and organizational skills.
• Professional demeanor indicative of what is expected in a AAA rated Four Diamond hotel.
• Ability to create experiential learning environment for students.
• Basic computer skills, including: Word, Excel, Outlook
• Must be able to work on feet for extended periods, lift and carry more then 50#s.
• Must be able to work a flexible work schedule including evening, weekends and holidays.
• Proven experience connecting inclusion, belonging and wellbeing practices to business goals.

Responsibilities

• Leading and supervising the BOH team during daily operations.
• Creates menus to be used in our dining outlets (Taverna Banfi, The Regent Lounge, and In Room Dining)
• Oversees food production and preparation for our outlets.
• Collaborates with restaurant management to ensure we maintain our four diamond status and are always driving to be the best restaurant in the area.
• Train and teach our staff, students, and FOH teams about, Food Safety, Kitchen Protocols, and Cost Control.
• Builds and fosters relationships with local purveyors.
• Understands human resource management systems and can use them effectively.
• Assists Executive chef in maintaining food costs through effective menu engineering and creation.
• Assists with labor cost management though proper schedule writing and ensuring labor costs are being maintained to budgeted percentages.

What This Job Offers

• Career Level: Mid Level
• Education Level: Associate degree