Chef de cuisine

Reports directly to the Executive Chef and Executive Sous ChefResponsible for maintaining food quality and ensuring guest satisfactionWork closely with the Executive Chef and Executive Sous Chef in menu development and presentationWork closely with Executive Chef to standardize recipesResponsible along with Executive Chef/Executive Sous in maintaining overall food & labor cost within budgetary guidelinesMaintain standards of hygiene throughout the kitchenMust be actively involved in monitoring staff performanceMaintain food presentation quality in the restaurant at all timesExecute all production and plating in a timely efficient manner to meet and exceed guest expectationsSource out new products and supplies to constantly develop menusRemain on top of culinary trends & seek ways to improve culinary trendsEnsure that proper par stocks of all food items are maintainedMotivate and train staffReceive all goods and ensure that they meet company quality specifications and reject those items that do notLiaise with outlet manager and service staff regarding service issuesAny other duties as assigned by the companySalary Range $90,000 - $95,000 AnnuallyExcellent communication skills, verbal and writtenMinimum 5 years experience in an A La Carte Kitchen within a hotel environment with management and supervisory experienceHigh energy, positive attitude, willingness to learn and growShows initiative and creativityLogical thinker and team playerAbility to create standard recipesExcellent plate presentationStrong understanding of purchasing, receiving, inventory control and stock rotationExcellent knowledge of modern, cutting edge culinary trends