Chef de Cuisine
Summary:
The Chef de Cuisine is responsible for the consistent flow of the daily kitchen operations and cleanliness standards.
Ensure quality dishes are served to dining guests regardless of meal period as developed by the culinary team.
Develop, mentor and train subordinate kitchen staff to ensure continuous improvement in production, execution and service of menu items.
Chef de Cuisines run commercial kitchens.
They have culinary, leadership, and human resource skills.
Essential Job Functions Order supplies from designated purveyors and report to the head of the establishment Ensure the serving of quality culinary dishes and on schedule Work directly with Front of House management to ensure guests have a quality dining experience regardless of venue.
Approve all dishes before they leave the kitchen to ensure quality of food and presentation Forecast supply needs and estimate costs Recruit kitchen staff as necessary Ensure production of quality and consistent food Perform accounting functions and scheduling of meals to be served Ensure that the kitchen facility meets all required safety and sanitation standards and regulations.
Create recipes and prepare advanced items, keep up on cooking trends and best practices Delegate responsibilities to subordinate staff in accordance with skill level Maximize the productivity of the kitchen staff Manage all aspects of the kitchen operation to ensure efficiency and quality.
Ensure proper equipment maintenance and operations Oversee catering events and where necessary offer culinary instruction and demonstrate techniques Supervise kitchen personnel and their performance Take charge of kitchen staff payroll and initiate possible increase Report to the General Manager and/or Human Resources any discrepancies in performance, equipment deterioration, scheduling challenges and accomplishments.
Manage product inventories and kitchen supplies monthly.
Operate within the budget each month and report deficiencies and/or extra costs.
Estimate food requirements and food/labor costs Complete end of month inventories for financial reporting.
Perform all administrative duties necessary for the position and department Ensure proper time keeping of subordinate staff in accordance with applicable laws and hotel policy.
Organize assigned duties as outline and necessary to ensure quality product, preparation and presentation for each meal period and banquet events.
Maintain a positive and professional approach with all members of the culinary team.
Essential Characteristics Proven working experience as a head chef preferred Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices NOTE:
This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.
KNOWLEDGE, SKILLS AND ABILITIES NEEDED FOR POSITION:
(specify whether required or preferred):
AreaCommentsRequired:
Preferred:
Education:
High school diploma or equivalent Required,BA in Culinary Arts or Business Management Preferred.
Previous Work
Experience:
5-7 years related experience and/or training.
Language Ability:
English Other:
Ability to create and implement new food concepts to maintain or increase revenue and dining covers for all meal periods.
Ability to read, write and comprehend Profit & Loss statement, budgets, reviews and financial statements.
Understand the importance of controlling food costs and reduce waste.
Working knowledge of various computer programs.
PHYSICAL REQUIREMENTS:
How much on the job time is spent performing the following physical activities? Does the job require weight to be lifted, carried, or force be exerted? If so, how much and how often? Activity Never, Rarely, Occasionally, FrequentlyLifting WeightNever, Rarely, Occasionally, FrequentlyStandingFrequentlyUp to 10 poundsOccasionally Walking FrequentlyUp to 25 poundsSometimesSittingSometimesUp to 50 poundsSometimesUsing hands to finger & feel Frequently Up to 100 poundsRarely Reaching with hands and arms FrequentlyMore than 100 poundsRarely with assistanceClimbing or Balancing NeverOther:
May be subject to occasional outdoor weather conditions, moderate noise levels and long periods of standing.
Stooping, Kneeling, Crouching Crawling OccasionallyTalking or HearingFrequentlyTasting or SmellingFrequently SCHEDULING Holidays/Weekends/Evenings:
Must be able to work holidays, weekends and evenings on a regular basis.
PI32968114-25448-11ac445b0bc1 Recommended Skills Accounting Administration Business Management Business Process Improvement Catering Activity And Reception Organisation Cooking Estimated Salary: $20 to $28 per hour based on qualifications.
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