Chef de Cuisine

Join an amazing Culinary program and team! Perks 401k, Monthly Bonus, Fitness Center, Profit Sharing, Benefits Package, PTO

BASIC FUNCTION

The Chef de Cuisine is responsible for assisting the Executive Chef with the overall food service for the restaurants and providing the optimal service possible while operating within a predetermined budget.

QUALIFICATIONS

EDUCATION, KNOWLEDGE, TRAINING, & WORK

EXPERIENCE

To perform this job successfully, an individual must be able to perform each of the essential duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must have High School Diploma or High School Equivalency Diploma (HSED). Associate degree in culinary arts or equivalent apprenticeship. Minimum five (5) years experience in a first class hotel/resort or restaurant. Ability to communicate effectively. Must have good communication skills. Must be hands-on and able to perform hourly functions when needed. Must always present a hospitality mentality-warm and generous. Must always ensure a teamwork environment.

ESSENTIAL FUNCTIONS

Manages the kitchen in the preparation and presentation of foods by sous chefs and cooks, overseeing that all the food items are prepared as determined by the Executive Chef. Assists in the supervision and staffing for the kitchen and for supervising all employees throughout the area. Assists in maintaining an adequate supply of all food items such as meat, groceries, perishables, etc. used at the resort. Assures that purchases are made using the specifications set by the Executive Chef and makes appropriate recommendations to the Executive Chef when specification changes are warranted. Inspects all storage areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly. Assures that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner that increases their usefulness and maintains quality. Assures that only the quantities of items scheduled for use are requisitioned from the storeroom. Assures that all prime cuts of meat are broken down properly by weight, that the waste in trimming prime cuts is minimized, and that meat scraps are properly utilized and the fat is retained for rendering. Assures that an adequate supply of utility potatoes, carrots, and onions are peeled, salads trimmed, and fruit is cleaned and sectioned. Assures that only the amounts needed of convenience salad dressings and soups are issued, appetizers and cold plates are prepared with the proper portions, and that hot and cold foods are prepared on a timely basis. Provides variety in menu preparation within budgetary limitations. Selects recipes which will offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met. Performs other related duties capable of being performed as requested by Management.