Chef de Cuisine, Graylyn Conference Center (R0008682)

Job Description Summary:

Oversees the daily operations of the kitchen. Manages the preparation lists, recipe development, inventory, and ordering of all food and cleaning supplies. Responsible for the production of food and ensuring creativity and quality as it relates to the culinary experience. Leads staff to meet expectations in terms of food quality, sanitation, and cleanliness, as well as creating a team culture

Essential Functions:

Oversees the daily production of culinary products according to prescribed recipes; establishes and enforces standards to control the quality of food products, services, and equipment. Assists the Executive Chef with inventories, cost controls, requisitioning, and issuing supplies and equipment for food production. Oversees food production and kitchen personnel in support of the Executive Chef. Assists the Executive Chef with the supervision of employees, sanitation and safety, menu planning, and related production activities; manages the daily assignments for culinary staff. Creates, produces, and fabricates meats and fish; cleans and maintains work areas, utensils, and equipment. Maintains high levels of health, sanitation, and safety standards for food service production staff. Consistently maintains standards of quality, presentation, and storage for all food products. Makes recommendations for maintenance, repair, and upkeep of the kitchen, its equipment, and other areas as appropriate. Ensures equipment is in good repair and works with maintenance routinely to inspect and report necessary work to keep equipment in top condition. Ensures yield strategies are in place to minimize pre- and post-production food waste. Maintain an awareness of food trends, including sourcing and dietary needs. Oversees the work of the Sous Chefs.

Required Education, Knowledge, Skills, Abilities:

Associate's degree in Culinary Arts, with at least two years of experience in a culinary management position in a fine dining or production environment, or an equivalent combination of education and experience. Certification through the American Culinary Federation is preferred or a willingness to pursue. Knowledge of food handling, safety, and sanitation for a commercial kitchen. Demonstrated knowledge of high-volume production (i.e., buffet, private dining, or conference dining). Demonstrated knowledge of professional kitchen equipment, its function, maintenance, and care. Knowledge of supplies, equipment, materials and/or services ordering and inventory control. Knowledge of current culinary trends; strong presentation skills. Maintains health, sanitation, and safety standards for food service production to comply with standards and external regulations. Ability to present and display a professional demeanor at all times. Excellent communication skills, both verbal and written; strong interpersonal skills. Ability to work a flexible schedule, nights and weekends. Ability to meet the requirements of the University's automobile insurance. Must be Serve-Safe certified.

Accountabilities:

Responsible for own work. Manages staff.

Physical Requirements:

Medium work; climbing, crouching, standing, walking, lifting, fingering, grasping, feeling, talking, hearing. Standing for long periods of time. Visual acuity is used to determine the neatness and thoroughness of work assignments.

Environmental Conditions:

Subject to both inside