Chef De Cuisine
3.8 Full-time 10 hours ago Full Job Description
Responsibilities:
Responsible for all Restaurant production, execution, presentation and service. The Chef de Cuisine ensures quality control of Restaurant Dining, helps to drive Menu Planning, effectively manages Food and Labor Costs and works to develop the team in conjunction with the Vision and Mission of the Inn. Duties:
Reports to work dressed in proper attire, polished and on time as outlined in the employee handbook. Preparation of all food for A La Carte Restaurant Operations. Responsible for supervision of a la carte line for Fairview, Room Service and
Durham Bar. Efficient Management of Labor Costs to budget. Maintains kitchen sanitation to the highest degree as directed by Executive Chef. Evaluation and requisition of accurate food quantities for food production purposes. Active participation in purchasing systems in accordance with budgeted food cost allocation. Monitor changes to business levels to ensure the proper production of food items and quantities while minimizing waste. Develops and implements recipes for consistency and production formulas to minimize waste. Prepares and supervises execution of production lists. Assists in departmental inventories. Follows established departmental procedures. Maintains, exhibits and works to enhance established standards for quality of food. Actively works to develop and train associates building a consistent team oriented environment. Actively assists in the recruiting of staff. Assumes proper control, preservation and maintenance of company assets. Assists in supervision of the Stewarding department. Acts in the capacity of Banquet Events Chef, Executive Sous Chef or Executive Chef as required. Supports and upholds all hotel policies and procedures. Administers Progressive Discipline as necessary in accordance with company policies and standards for job performance. Any other duties as assigned by Management. This Job Description is an overview of daily responsibilities you are required to perform. Management has the right to add or delete responsibilities as they occur. NOTE:
This hotel operates seven days a week, twenty four hours a day. I am aware that at times it will be necessary to move me from my accustomed shift if business demands. I also understand that business determines the amount of hours I work. Management retains the discretion to add or change the duties of this position at any time. Physical Demands:
Lifting 60 pounds maximum with frequent bending, lifting and/or carrying of objects weighing up to 20 pounds. Requires walking or standing to a significant degree. Math Skills:
Requires mathematical development sufficient to be able to apply fractions, percentages, ratio and proportion. Language Skills:
Must have developed English language skills to the point to be able to communicate effectively (both written and orally) with other employees, guests or vendors as needed. Must be able to read and comprehend written information. Relationships to Data, People and Things:
Data:
Coordination:
Determination of time, place, and sequence of operations or actions to be taken on the basis of analysis of data, as well as executing determination and/or reporting on events. People:
Supervising:
Determining or interpreting work procedures for a group of workers, assigning specific duties to them while maintaining harmonious relations among them and promoting efficiency. A variety of responsibilities is involved in this function. Things:
Handling:
Using body members, hand tools, and/or special devices to work, move, or carry objects or materials. This position involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tool, object or material. Specific Vocational Preparation:
An occupationally significant combination of:
vocational education, apprentice training, in-plant training, on the job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs. To do this job you must have the following licenses or certifications before being hired:
High school diploma or equivalent required. Culinary degree preferred. To do this job you must have the following amount of total education and/or
Experience:
3
years of kitchen experience in a high volume fine dining restaurant or hotel fine dining restaurant operation. At least one previous sous chef leadership position preferred.Estimated Salary: $20 to $28 per hour based on qualifications.
Responsibilities:
Responsible for all Restaurant production, execution, presentation and service. The Chef de Cuisine ensures quality control of Restaurant Dining, helps to drive Menu Planning, effectively manages Food and Labor Costs and works to develop the team in conjunction with the Vision and Mission of the Inn. Duties:
Reports to work dressed in proper attire, polished and on time as outlined in the employee handbook. Preparation of all food for A La Carte Restaurant Operations. Responsible for supervision of a la carte line for Fairview, Room Service and
Durham Bar. Efficient Management of Labor Costs to budget. Maintains kitchen sanitation to the highest degree as directed by Executive Chef. Evaluation and requisition of accurate food quantities for food production purposes. Active participation in purchasing systems in accordance with budgeted food cost allocation. Monitor changes to business levels to ensure the proper production of food items and quantities while minimizing waste. Develops and implements recipes for consistency and production formulas to minimize waste. Prepares and supervises execution of production lists. Assists in departmental inventories. Follows established departmental procedures. Maintains, exhibits and works to enhance established standards for quality of food. Actively works to develop and train associates building a consistent team oriented environment. Actively assists in the recruiting of staff. Assumes proper control, preservation and maintenance of company assets. Assists in supervision of the Stewarding department. Acts in the capacity of Banquet Events Chef, Executive Sous Chef or Executive Chef as required. Supports and upholds all hotel policies and procedures. Administers Progressive Discipline as necessary in accordance with company policies and standards for job performance. Any other duties as assigned by Management. This Job Description is an overview of daily responsibilities you are required to perform. Management has the right to add or delete responsibilities as they occur. NOTE:
This hotel operates seven days a week, twenty four hours a day. I am aware that at times it will be necessary to move me from my accustomed shift if business demands. I also understand that business determines the amount of hours I work. Management retains the discretion to add or change the duties of this position at any time. Physical Demands:
Lifting 60 pounds maximum with frequent bending, lifting and/or carrying of objects weighing up to 20 pounds. Requires walking or standing to a significant degree. Math Skills:
Requires mathematical development sufficient to be able to apply fractions, percentages, ratio and proportion. Language Skills:
Must have developed English language skills to the point to be able to communicate effectively (both written and orally) with other employees, guests or vendors as needed. Must be able to read and comprehend written information. Relationships to Data, People and Things:
Data:
Coordination:
Determination of time, place, and sequence of operations or actions to be taken on the basis of analysis of data, as well as executing determination and/or reporting on events. People:
Supervising:
Determining or interpreting work procedures for a group of workers, assigning specific duties to them while maintaining harmonious relations among them and promoting efficiency. A variety of responsibilities is involved in this function. Things:
Handling:
Using body members, hand tools, and/or special devices to work, move, or carry objects or materials. This position involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tool, object or material. Specific Vocational Preparation:
An occupationally significant combination of:
vocational education, apprentice training, in-plant training, on the job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs. To do this job you must have the following licenses or certifications before being hired:
High school diploma or equivalent required. Culinary degree preferred. To do this job you must have the following amount of total education and/or
Experience:
3
years of kitchen experience in a high volume fine dining restaurant or hotel fine dining restaurant operation. At least one previous sous chef leadership position preferred.Estimated Salary: $20 to $28 per hour based on qualifications.
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