Chef de Cuisine

For our 2025 Season we cannot consider H2B applicants
for this position
Begins May 2025
 

Summary: This position is responsible for all kitchen operations in the absence of the Executive Chef.

Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer

Duties and Responsibilities include the following. Other duties may be assigned.

• Responsible for leadership in all culinary operations at the specified location.
• Responsible for efficient food and labor cost.
• Responsible for overseeing equipment maintenance and safety in all food service areas.
• Using current culinary knowledge and culinary techniques, is responsible for training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge.
• Monitor china, glass and silver usage/breakage and inventory. Able to source product and specs for equipment.
• Monitors kitchen policy of uniforms, attendance, and appearance on culinary and stewarding employees.
• Responsible for daily cleanliness and organization of all walk-in coolers and freezers including pastry, all reach in coolers, dry storage and public use areas of kitchen.
• Communicate with dining and beverage managers and Director of Food and Beverage on all issues and activity.
• Able to expedite and perform all station or line cook functions.
• Completes daily production list for line staff and delegates assigned duties, follow established purchasing and ordering guidelines.
• Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications.
• Works with staff on mise en plas and checks each station for completion and quality prior to service.
• Maintains a positive personal attitude and positive, inspiring, motivated, kitchen environment.
• Able to write, develop, and execute a special function menu within budget for restaurant with the current food philosophy and technique established.
• Responds to shift coverage for restaurant line when needed.
• Competent with Microsoft Word, Excel, and other Microsoft programs.
• Fluent in all areas of food safety and health department as determined by the Vermont Department of Health
• Scheduling staff to ensure proper
• Attend staff meetings when scheduled, (i.e., pre-meal and training meetings)

Physical Demands and Work Environment:

• Able to lift 50 pounds.
• Able to stand on feet for long periods of time in a hot environment.
• Schedule will reflect business demands. Long and unusual hours on occasion.
• Strong listening and compassionate ear for employee personal and professional issues
• Exposure to cleaning chemicals, some may be hazardous
• Exposure to food and beverage items
• Exposure to heat, steam, humidity as well as refrigeration up to freezing temperatures

Financial Responsibility

• Assist the executive chef in budgeting, i.e. food cost and payroll. Control overheads and achieve food cost and budget through the oncoming year. Report variances from actual budget with reasons and recommendations for remedial action.
• In conjunction with Executive Chef, plan, implement, create, design suitable courses in relation to our dynamic clientele. Be able to understand the parameters of business levels and skill set of kitchen and front of house teams.
• Cost recipes, complete menu glossary with pictures. Actively lead monthly inventory counting as well as review sheets prior to accounting close. Constant knowledge of invoice costs and quantities purchased on property.

Education and Experience:

• Communication skills
• Basic reading skills
• Organizational skills
• Multi-tasking skills
• Knowledge of workplace safety procedures
• Microsoft operating systems and programs Excel, MS Outlook, Word.
• Money management - food cost, labor cost, operational expenditures
• Restaurant operating systems
• Licenses, certifications, or registrations required for the position as per state requirements