Chef de Cuisine

Full-Time

Chef de Cuisine

Overview:

Be able tolead the culinary team helping between both Banquets and Restaurant operations.  This critical member of our culinary team has an overall responsibility for the efficient and effective running of the kitchens and food production.

Responsibilities:

• Manage the daily production, preparation, and presentation of all food for the hotel's restaurant and Banquets to ensure a quality, consistent product is produced which conforms to all Omni Standards.

• Manage associates in scheduling, training, developing, coaching/counseling, conductingreviews. Also focus on attracting, interviewing,retainingand motivating the associates while providing a safe work environment.

• Constantly inspect all food service sections during service time to ensure that the correct standards aremaintained.

• Monitor, analyze and control all labor and food costs; prepare theappropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality ismaintainedor improved.

• Work with the Resort Executive Chef in the creation,costingand implementation of menus.

• Ability to step in and lead / assist in leadership positions in multiple kitchens. (Resort Outlets &Banquets).CDCpossessstrong communicationskills in both verbal and written capacities to ensure Passover notes are thorough and detailed in the absence and or presence of the leader in that area, whileassistingin the different areas of the operation.

• Able to communicate effectively in multiple departments/roles as well asguest facingmeetings that may include PRE CONS,tastingsand site visits.

• Meets deadlines set forth by the department heads while keeping the hourly team aware of key dates and events happening across the resort.

• Scheduling of staff according to budget and business forecast.  Able toassistin critiquing the monthly P&L based on business levels.

• Directs proper sanitation and maintenance of all kitchen facilities and equipment.

• Comply withEcoSure& health code standards for sanitation.

• Ensure that all kitchen equipment is in good working order.

• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).

• Advise the resort executivechefon all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.

• Tomaintain control of the standards forpurchasingand receiving items.

• Work closely with the storeroom manager and food and beverage controller toestablishand maintain control of the standards forpurchasingand receiving items.

• To test and evaluate products for quality,payingparticular attention to yield/holding qualities/market price/wastage usage of leftovers.

• Knows expectations and ensures that staff understand them and that they execute said expectations within the proper guidelines.

• Provide support and leadership toaccomplishour Medallia food quality score

• Checks and controls sign-in and sign-out procedures for kitchen staff.

• Perform any other job-related duties as assigned.

Qualifications:

• Candidateis required tohave at least 2yearspreviousculinary management experience. 

• Prior experience in anupscale, full service five Diamond Kitchen preferred.

• Excellent Customer Service, prior admin experience preferred.

• College education and/or culinary degree preferred.

• Knowledge of Microsoft Word, Excel,Delphior similar programsrequired

• Use a computer to access Kronos, Birch Street and Medallia

• Interact with guests during tastings andspecial events.

• Be creative in creating menus whilemaintainingbottom line

• Serve Safe certified food manager/applicable food safety certificationsrequired.

• Clear, positive, energetic communication skills,writtenand verbal.

• Excellent organizational skillsrequired.

• Able toworka flexible schedule to include nights,weekendsand holidays. 

Salary Range based on experience $78,648 to $98,310