Chef de Cuisine

Basic Function:  The Chef de Cuisine is responsible for the day to day operations of the kitchen including but not limited to coordination of new menu ideas and utilization of products to maximize customer satisfaction and control of food costs, overseeing food preparation, inventory & portion control and ordering of all foods necessary for kitchen operation. The Chef de Cuisine assumes all the duties of the Executive Chef in his/her absence.

Work Performed:

1. Report all daily happenings to the Executive Chef
2. Order and maintain pars in the kitchen 
3. Responsible for maintaining food quality standards set by the Executive Chef and ensuring guest satisfaction with zero defects.
4. Work closely with the Executive Chef in menu development and presentation
5. Work closely with the Executive Chef to standardize recipes
6. Responsible along with Executive Chef, in maintaining overall food and labor costs within budgetary guidelines
7. Maintain hygiene standards throughout the kitchen that are set by company
8. Involved in staff recruiting and monitoring their performance
9. Set standards and maintain food presentation quality in all outlets at all times along with the Executive Chef
10. Execute all production and plating in a timely, efficient manner and to exceed guest expectations
11. Train the sous chef(s) on costing and ordering system
12. Source out new, exciting and  local products and supplies to constantly develop menus
13. Remain on top of culinary trends and always seek to improve progressive menus
14. Responsible for scheduling of staff in the kitchens and ensuring that schedules are posted in a timely fashion
15. Track employee staffing and process payroll records for culinary staff
16. Overall profitability of all the kitchens
17. Ensure that proper par stocks of all food items are maintained and manage purchasing, receiving, inventory control and stock rotation
18. Always be well groomed, in proper uniform, and be a role model to all staff
19. Ensure that all inter-kitchen transfers are done in a timely manner and brought to the Executive Chef and Director of F&B for authorization
20. Responsible for recording all food spoilage on the proper form and submit to the Executive Chef and Director of F&B
21. Liaise with pest control company and monitor pest control schedule and report any problems to the Executive Chef
22. Motivate staff and maintain discipline at all times
23. Receive all goods and ensure that they meet company quality specifications and reject those items that do not
24. Ensure that all cook and hold temperatures of meats and sauces are maintained to county health standards
25. Responsible for monthly inventory of all items in the main kitchen on the last day of each month
26. Ensure that standard recipes are being followed at all times
27. Execute modern, cutting edge culinary trends
28. Liaise with restaurant managers, supervisors and service staff regarding service issues
29. Work closely with the Pastry Chef in developing new desserts
30. Other duties as assigned 

Supervision Exercised:  Cooks and all Utility personnel

Supervision Received:  Executive Chef

Responsibility & Authority:

1. Maintain a high level of guest service at all times with quality products 
2. Uphold the resort commitment to hospitality
3. Work closely with all departments to ensure guest service levels are being met
4. Deal effectively with all departments with regular communication
5. Assist with management of all culinary operations

Minimum Requirements:

Degree from a postsecondary culinary arts program is desired and a minimum 5 years’ experience in Fine/High end dining environment. Requires 3 to 4 years’ experience in an executive or Senior Sous Chef position for both a Production Kitchen and an a la carte kitchen within a hotel environment. Computer skills required in Word, Excel, and food & beverage software. Must be able to speak clearly and listen attentively to employees, dining room staff and guests. Must be able to stand and exert well-paced mobility for periods up to twelve (12) hours in length.  Must have excellent communication skills, both verbal and written. Must maintain food handler’s certification. Basic command of Spanish helpful.

Physical Requirements:

30% Sitting

70% walking, standing and bending

Lifting/Carrying up to 50 lbs.

Hearing and Manual dexterity

Taste and smell

Distance vision 1-3 feet

Ability to drive golf cart on occasion as necessary