Chef De Cuisine

Position Title: Chef De Cuisine  
  Reports To:  Executive Chef

General Summary

• Oversee the activities of kitchen staff with an awareness of quality and costs
• Assist the Executive Chef with a weekly schedule for cooks in accordance with business needs, avoiding over-staffing and overtime
• Schedule employee breaks in accordance with company policy  
• Maintain and review the prep lists for all stations
• Prepare daily food orders
• Approve daily specials before service
• Train all kitchen employees in their individual duties, required knowledge and skills
• Counsel, discipline, and evaluate kitchen employees
• Check completeness of mis en place of each station before service
• Ensure the overall cleanliness and order of kitchen
• Control waste and spoilage through constant attention to detail
• Assist in periodic menu review and revisions
• Prepare and cook food
• Report any faulty equipment or unsafe conditions directly to the Engineering Department and Executive Chef
• Communicate effectively with staff from both the front and back of the house
• Comply with all Portola Hotel & Spa safety and health policies and procedures

Essential Functions

Maintain, oversee, and direct line staff in the restaurant outlets.  Menu development and implementation while maintaining the highest quality standards.  Maintaining daily pars with nightly produce and seafood orders.

Other projects as assigned by the Executive Chef, Executive Sous Chef, Director of Food & Beverage or General Manager.  A general example includes banquets production, in-house events, and some off-site parties.

Attendance and Availability

Open and flexible availability to work as needed due to the changes in business.

Regular attendance in conformance with Company standards, which may be established from time to time, is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Upon employment, all employees are required to fully comply with the Company’s rules and regulations for the safe and effective operation of the company’s facilities.  Employees who violate company rules and regulations will be subject to disciplinary action, up to and including termination.

Specific Job Knowledge, Skills and Abilities

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Excellent cooking, supervisory, and sanitation skills

• Knowledge of all kitchen stations

• Broad knowledge of varied cuisines

• Ability to integrate regional ingredients to menus

• Ability to present cooking demonstrations

• Requires good communication skills, both verbal and written

• Must have quick problem solving ability

• Must have a passion for food and hospitality

• Basic knowledge of Word and Excel software

Licenses or Certificates

Valid California Driver’s License, Food Safety/ Food Handling Certification

Physical Demands

• Must be able to lift up to 50 lbs. occasionally

• Requires grasping, writing, standing, walking, repetitive motions, listening and hearing ability and visual acuity.

• Must be able and willing to communicate with the Restaurant staff as well as the other cooks and chefs in the kitchen

Qualification Standards

Education

Graduate of accredited culinary program or apprenticeship under highly respected Chef at a premier restaurant; resort or hotel property preferred.

Experience

6 or more years of prestigious restaurant, resort or hotel experience with minimum 2 years full responsibility as Sous Chef or Chef De Cuisine 

Grooming

All employees must maintain a neat, clean and well-groomed appearance per Company Standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Licenses or Certificates

Valid California Driver’s License, Food Safety/ Food Handling Certification

Physical Demands

•  Must be able to lift up to 50 lbs. occasionally

• Requires grasping, writing, standing, walking, repetitive motions, listening and hearing ability and visual acuity.

• Must be able and willing to communicate with the Restaurant staff as well as the other cooks and chefs in the kitchen

Qualification Standards

Education

Graduate of accredited culinary program or apprenticeship under highly respected Chef at a premier restaurant; resort or hotel property preferred.

Experience

6 or more years of prestigious restaurant, resort or hotel experience with minimum 2 years full responsibility as Sous Chef or Chef De Cuisine 

Grooming

All employees must maintain a neat, clean and well-groomed appearance per Company Standards.