Chef de Cuisine

Job Description

Position : Chef de Cuisine

Department : Food and Beverage

Job Summary : Provides leadership and direction for assigned kitchen; supervises and coordinates all back of house operations, including meal preparation for guests.

Duties and Responsibilities (specific areas of responsibility include but are not limited to) :

• Reviews schedules and station inventory at start of shift to plan the day's activities.
• Coordinates with inventory clerks to ensure that all needed items are in stock and that orders meet par levels.
• Inspects individual work stations to ensure team members are prepared (mise en place) for the day's activities.
• Inspects tools and equipment before and after use; makes sure they are clean and in proper working order.
• Inspects grooming and attire of team members and takes corrective action, if necessary; serves as role model with own personal appearance.
• Receives food orders from the dining room, leads the other cooks in preparing and plating, and coordinates orders for pick-up.
• Ensures orders are prepared following established recipes exactly.
• Oversees the consistency of food production from the point of view of portions, taste, and presentation.
• Assures the production of the best quality product possible in a proper, sanitary, and professional manner.
• Informs supervisor of any problems encountered during the shift.
• Maintains organization of food storage areas.
• Oversees the cleanliness of workstations, kitchen area, walk-in cooler, and freezer in accord with departmental and health and safety standards.
• Ensures proper storage of leftover food products; ensures all food items are properly dated and rotated and all product is held at the proper temperature.
• Controls waste by monitoring proper rotation, storage, and overproduction.
• Plans or participates in menu planning and food production and apportions meats, vegetables and desserts as well as food surpluses to control costs.
• Resolves guest and team member complaints in a diplomatic and level headed manner quickly, professionally, and effectively.
• Readjusts priorities readily to respond to pressing and changing guest demands or requests.
• Manages inventory and ordering to ensure that supplies and products are neither over nor under ordered; ensures inventory is managed and controlled.
• Maintains product and service quality standards by conducting ongoing evaluations.
• Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security but also maintains own accurate and timely records for purposes of assessing training needs and taking corrective action.
• Ensures implementation, enforcement, and adherence to all policies and procedures.
• Maintains appropriate staffing levels; schedules staff to ensure an adequate number are available to serve guests.
• Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning.
• Interviews, recommends hires, writes and issues performance appraisals, resolves problems, provides open communication, and recommends corrective action and / or termination, when appropriate.
• Assigns decision making and work functions in an appropriate manner to maximize effectiveness; communicates clearly the parameters of the delegated responsibility and required actions, constraints or deadlines.
• Conducts regular on-the-job training and coaching sessions to ensure that team members can perform their duties correctly; ensures that team members also receive training through Training and Development.
• Develops the talents and skills of team members as measured by guest satisfaction, team member satisfaction, and successful team member advancement.
• Develops a 'team" atmosphere with team members and takes a pro-active leadership role.
• Prepares financial reports and uses financial plans for spotting trends, measuring productivity, and monitoring progress.
• Recommends and implements techniques to improve productivity, reduce costs, and improve guest service.
• Assists with the development of short and long-term strategic planning.
• Confers with supervisor to review achievements and discuss needed changes in goals or objectives resulting from current or projected future status or conditions.
• Performs other job-related duties as assigned.

Knowledge, Skills, and Abilities :

Minimum Qualifications :

Preferred Qualifications :