Chef De Cuisine

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for The BLVD restaurant
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
• Maintains food preparation handling and correct storage standards
• Recognizes superior quality products, presentations and flavor
• Plans and manages food quantities and plating requirements for the restaurant
• Communications production needs to key personnel
• Assists in developing daily and seasonal menu items for the restaurant
• Ensures compliance with all applicable laws and regulations
• Follows proper handling and right temperature of all food products
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Communicates regularly with the Director of Food & Beverage and Executive Chef-Hotel Operations regarding problems, irregularities and concerns and providing courses of action
• Perform other tasks or projects as assigned by the Director of Food & Beverage and Senior Hotel management
• Supervises and coordinates activities of cooks and workers engaged in food preparation
• Utilizes interpersonal and communication skills to lead, influence, and encourage others
• advocates sound financial/business decision-making
• demonstrates honesty/integrity
• leads by example
• Leads shift teams while personally preparing food items and executing requests based on required specifications
• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence
• Encourages and builds mutual trust, respect, and cooperation among team members
• Serving as a role model to demonstrate appropriate behaviors
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes
• Manages employee progressive discipline procedures

Must be willing to work a flexible schedule in order to accomplish all major responsibilities, and be willing to accept assignments on a need basis, in order to promote teamwork. This will include early mornings, evenings, weekends and holidays. Applicants are required to have 3-5 years of experience in the culinary, food and beverage, or related professional area or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major. A culinary degree is preferred.

• Be part of a cohesive team with opportunities to build a successful career with global potential
• Have access to a robust benefit plan
• Have the opportunity to engage in diverse and challenging work
• Derive a sense of pride in work well done
• Be recognized for excellence