Chef de Cuisine

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards
• Ensure that standards are maintained at a superior level on a daily basis
• Participates in restaurant promotions with Director of Marketing
• Ensure proper ordering/purchasing of products for every day and specifically weekends
• Act as a creative force in menu development
• Research and develop new trends in fine dining, regional cuisine and other worldly cuisine
• Interact with restaurant guests/visit restaurant in each meal period and connect with guests
• Address guest concerns/complaints and resolve to complete satisfaction
• Participate in all management meetings
• Train restaurant associates on cuisine and dish preparation/presentation to assist in selling to guests
• Monitor and review daily revenue reports, labor reports, food cost and all other F&B reports, adjusting where necessary to ensure costs in line with budget and revenues
• Monitor quality control, plate presentation, food quality, etc.
• Maintain complete knowledge of and ensure associates' compliance with all departmental/hotel policies and procedures
• Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance
• Communicate additions or changes to the assignments as they arise throughout the shift
• Identify situations which compromise the department's standards and delegate these tasks
• Ensure that associates report to work as scheduled
• document any late or absent employees
• Ensure that all associates prepares menu items following recipes and yield guides, according to department standards
• Monitor performance of associates and ensure all procedures are completed to the department standards
• rectify deficiencies with respective personnel
• Observe guest reactions and confer with service associates to ensure guest satisfaction
• Promote positive guest relations at all times
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry
• Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction
• Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies
• Ensure that quality and details are being maintained
• Inspect the cleanliness of the line, floor, and all kitchen stations
• direct associates to rectify any deficiencies
• Ensure that associates maintain and strictly abide by state sanitation/health regulations and hotel requirements
• Maintain proper storage procedures as specified by Health Department and hotel requirements
• Instruct associates in the correct usage and care of all machinery in the kitchen operation, stressing safety
• Complete work orders for maintenance repairs and submit to Engineering
• contact Engineering directly for urgent repairs
• Develop new menu items, test and write recipes
• Assist Catering department with developing special menus for functions
• meet with clients as requested
• Review sales and food cost daily
• resolve any discrepancies with the Controller
• Minimize waste and maintain controls to attain forecasted food and labor costs
• Ensure that excess items are utilized efficiently
• Foster and promote a cooperative working climate, maximizing productivity and employee morale
• Oversee and direct training of new hires in specified phases of the kitchen operation
• maintain an on-going training program for existing associates
• Reevaluate positions in the kitchen and make changes wherever necessary
• Provide feedback to associates on their performance
• handle disciplinary problems and counsel employees according to hotel standards
• Conduct scheduled performance appraisals
• Document pertinent information in the log book and follow up on items notated during other shifts
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees
• All other duties as required

• Ability to perform job functions with attention to detail, speed and accuracy
• prioritize, organize and follow-up
• be a clear thinker, remaining calm and resolving problems using good judgment
• follow directions thoroughly
• understand a guest’s service needs
• work cohesively with co-workers as part of a team
• work with minimal supervision
• maintain confidentiality of guest information and pertinent hotel data
• Extensive knowledge in local and worldly cuisines
• exceptional guest relations skills
• exceptional employee relations skills
• strong organizational skills
• computer skills proficiency
• thorough understanding of financial reports including labor
• ability to effectively direct and manage all facets of the kitchen
• ability to lead a team
• flexibility with work schedule
• ability to enforce hotel's standards, policies and procedures with all kitchen personnel
• ability to prioritize, organize and delegate work assignments
• ability to direct performance of kitchen associates and follow up with corrections where needed
• ability to motivate kitchen associates and maintain a cohesive team
• ability to promote positive work relationships with service personnel and other departments
• ability to ascertain associates training needs and provide such training
• ability to work well under pressure of organizing and attaining production schedules and timelines
• ability to maintain good coordination
• ability to transport cases of received goods to the workstations
• ability to transport pots and pans of food from storage/prep areas to the serving line
• ability to work an 8-12 hour shift, 5-7 days per week noisy and sometimes close conditions
• ability to work with all products and food ingredients involved
• ability to use all senses to ensure quality standards is met
• ability to differentiate dates
• ability to operate, clean and maintain all equipment required in job functions
• ability to plan and develop menus and recipes
• ability to expand and condense recipes
• ability to perform job functions without direct supervision
• ability to ensure security of kitchen access, products and hotel
• Diploma/Some College or an equivalent combination of education and work-related experience
• Must have current and valid Serv Safe Food Protection Managers Certification
• Minimum five years’ experience as a Chef de Cuisine or equivalent experience

• Hotel operational exposure (i.e. Culinary)
• Experience with a luxury or ultra-luxury property or brand
• Fluency in other languages

Potential eligibility for bonuses