Chef de Cuisine

• Serve as the “Face” of the Black Sheep restaurant in the hotel and community
• Creates items that feature fresh, seasonally appropriate ingredients
• Attract, retain, and mentor the best culinary talent
• Complete the daily ordering using the current par levels for the restaurant
• Collaborate with the Operations Manager to exceed guest expectations
• Planning, scheduling, and organizing staff to ensure proper coverage
• Train the restaurant culinary and operations team on the menu and daily specials
• Conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed
• Conduct pre-shift meetings, review and communicate all information pertinent to the day’s activities
• Attend weekly F&B meetings, leadership meetings, and monthly safety meeting representing the culinary team
• Lead by example that the culinary team follows
• manage costs related to the restaurant, analyze, and control costs to achieve a profitable operation
• Prepare requisitions for supplies and food items
• Thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency
• Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness
• Work with the culinary team to ensure prep sheets are updated and being properly used daily
• Guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service

• Someone passionate about developing a culinary team
• Someone with a flexible schedule to include weekends and holidays
• Someone with experience as a cook in a high volume professional kitchen, with a leadership capacity
• Someone with full knowledge of the state’s health codes as well as the eco sure food safety and health report
• Someone with an active Food handler’s certification is a plus, the property will provide training as needed
• Someone with strong organizational skills
• Someone who is able to work independently
• At least 21 years of age
• Have a desire to exceed expectations
• An energetic personality

Someone with an active Food handler’s certification

• comprehensive health insurance
• retirement plans
• paid time off
• on-site wellness programs
• local discounts
• employee rates on hotel stays
• ongoing training and development opportunities