Scope of Position

The Chef de Cuisine oversees all phases of food production and service directly related to the Tropicale Kitchen in order to ensure high quality standards and guest satisfaction. The Chef de Cuisine is directly responsible for quality and quantity control of all food production and staffing of entire team whilst taking into consideration food and payroll costs. This is to be achieved through the delegation of work to all associates and working with other teams within the kitchens.

Position Requirements

• Six to seven years' experience in quality food production, in a resort hotel or freestanding restaurant.
• Three plus years Sous Chef experience in quantity food production, in an upscale hotel or freestanding restaurant.
• Excellent culinary skills and knowledge of food productions techniques.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
• Must motivate and inspire team through leadership.
• Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• This position will require the operation of a motor vehicle.

Responsibilities

• Approach all encounters with guests and associates in a friendly, service-oriented manner.
• Ensure equipment and kitchen cleanliness.
• Supervise and schedule associates, holding pre-shift meetings.
• Assure that all associates have all food items prepared to proper specifications in a timely manner.
• Maintain refrigerators and kitchens in clean, organized manner, with all food items labeled and dated, to facilitate the high-volume production necessary to achieve company goals.
• Maintain an effective training program for all associates to ensure time can be productive.
• Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
• Motivate associates and inspire.
• Develop new menus and stay up to date with current culinary trends.
• Develop, standardize, cost and collaborate recipes into the Hotel's standard format binders.
• Supply own basic tools of the trade i.e. Chef's knife, paring knife, peeler.
• Any other reasonable duties as required by management.

Education

• American Culinary Federation (ACF) certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience.

Skills and Abilities

• Ability to communicate in the English language. Second language is a plus.
• Knowledge of proper chemical handling, cleaning techniques and use of equipment, machinery.
• Ability to work flexible schedules including holidays and weekends.
• Able to handle a multitude of tasks in an intense, ever-changing environment.
• Works well, maintains composure and objectivity in stressful, high-pressure situations.
• Able to work with and understand financial information and data, and basic arithmetic functions.

Physical Requirements

• Ability to work in a fast-paced environment.
• Ability to lift, pull and push items up to 100 pounds.
• Requires standing/walking/reaching and bending throughout shift.

I acknowledge that I have reviewed the Chef de Cuisine job description. This is a summary of the main responsibilities for this position. Business demands dictate work hours and schedules. Attendance and timeliness are a requirement of this position. Management retains the discretion to add or change the duties of this position at any time, in order to meet our guests' needs. I understand that I must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance. I will also adhere to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.