Chef de Cuisine
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Key skills for this role
About the Role
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff a.
Key Skills for This Role
Responsibilities
- Develop, design, or create new applications, ideas, relationships, systems, or products for restaurant
- Supervise restaurant kitchen shift operations and ensure compliance with Food & Beverage policies
- Maintain food preparation handling and correct storage standards
- Plan and manage food quantities and plating requirements for the restaurant
- Assist in developing daily and seasonal menu items
- Ensure compliance with all applicable laws and regulations
- Prepare and cook foods of all types for regular service or special functions
- Check quality of raw and cooked food products to ensure standards are met
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- Lead shift teams while personally preparing food items
- Manage employee progressive discipline procedures and participate in performance appraisal
- Assist in interviewing and hiring employee team members
Requirements
- High school diploma or GED; 4 years experience in 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; 2 years experience in culinary, food and beverage, or related professional area
Full Job Posting
Job Summary
- Accountable for the quality, consistency and production of the restaurant kitchen.
- Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
- Coordinates menus, purchasing, staffing and food preparation for the property's restaurant.
- Works with team to improve guest and employee satisfaction while maintaining the operating budget.
- Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
Candidate Profile Education and Experience
- High school diploma or GED; 4 years 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; 2 years experience in the culinary, food and beverage, or related professional area.
Core Work Activities Ensuring Culinary Standards
- Develops, designs, or creates new applications, ideas, relationships, systems, or products for restaurant.
- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies.
- 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.
- Communicates 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.
- Estimates daily restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
Leading Kitchen Team
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others.
- Leads shift teams while personally preparing food items and executing requests.
- Supervises and manages restaurant kitchen employees and all day to day operations.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Ensures and maintains the productivity level of employees.
- Ensures employees are cross trained to support successful daily operations.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees.
Establishing and Maintaining Restaurant Kitchen Goals
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals.
- Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understands the impact of kitchen operation on overall property financial goals and manages to achieve budgeted goals.
- Effectively investigates, reports and follows up on employee accidents.
- Knows and implements company safety standards.
Ensuring Exceptional Customer Service
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day to day operations ensuring quality, standards and meeting customer expectations.
- Improves service by communicating and assisting individuals to understand guest needs.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.
Managing and Conducting Human Resource Activities
- Identifies developmental needs of others and coaches, mentors, or helps others to improve knowledge or skills.
- Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Uses all available on the job training tools for employees.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
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