What are the responsibilities and job description for the Chef De Cuisine position at Destination Hospitality Restaurant Group?
Breckenridge, Aspen / Snowmass, Steamboat Springs
CHEFS WANTED!
Destination Hospitality is seeking qualified and talented culinary professionals to join the team!
Why Aurum Food & Wine?
Since 2014 Destination Hospitality restaurants have consistently offered an enlightened hospitality experience to diners in Rocky Mountain communities. Our enthusiastic and hardworking team members are our strength. Every member of the Destination Hospitality restaurant group is offered competitive wages, thorough on the job training and opportunities for advancement.
Team member benefits include:
- Great Pay $$$
- Health insurance for full-time employees
- 401k with company contributions
- $1k winter wellness bonus
- Educational reimbursements
- Sick days and personal paid time off
- Dining discounts and more
At Destination Hospitality, we continuously strive for excellence. Our goal is to create an environment where each and every guest thinks “This. This is the only place in the world I want to be eating right now.”
Why You?
You are a punctual, driven and detail oriented culinary professional looking for an opportunity to expand your skill set. You enjoy working in a fast-paced environment and thrive on the exciting energy of a busy night, even mid-week. You have a sense of genuine hospitality for guests and passion for delicious and accessible food. You ideally have experience in a scratch kitchen as a Sous Chef, Chef de Cuisine or in another leadership role. You are eager to use your skills and drive to grow with an expanding company.
The right candidate for this position MUST be administratively organized, good with people, great with FOOD, prioritize cleanliness and organization, and like to make hay when the sun shines. We are a busy Seasonal restaurant, with periods of very high volume. We are actively involved in the community and participate in various events around town.
The Day to Day.
Ensure that all policies, procedures, standards, specifications, guidelines and training programs are followed and completed. Uphold DH standards of service, quality, facility appearance, cleanliness, and sanitation through training of employees.
Constantly develop staff in food knowledge and execution.
Develop, execute and taste for quality and consistency menu items, dish components and features. Create and teach accurate recipes and menu descriptions.
Create a positive, productive work environment. Lead by example. Provide consistent genuine hospitality with heart and style.
Interview, hire, evaluate, reward, and discipline kitchen personnel. Make hiring and termination decisions and evaluate employee performance.
Train kitchen personnel on all menu items and food production principles and practices, by consistently communicating expectations and addressing issues. Motivate, train, and educate all kitchen personnel in Destination Hospitality’s policies, procedures, and rules.
Address and resolve personnel problems. Administer prompt, fair and consistent disciplinary guidance for any violation of DH policy.
Effectively supervise kitchen staff to ensure grooming and appearance standards, culinary execution standards and guest satisfaction during hours of operation. Control daily labor costs by cutting labor when necessary.
Conduct daily line up meetings. Educate front of the house personnel in daily features, product knowledge and cultivate long-term food knowledge.
Work closely and with all DH leadership, management and staff. Establish and always promote open lines of communication between front of the house and back of the house.
Ensure compliance with all federal, state, county and municipal regulations and requirements.
Maintain ServeSafe certification.
Review financial overviews, sales, product mixes and activity reports and monitor productivity and cost of goods and labor goal achievements.
Generate, review, and approve all staff schedules for each following week 5 days before schedule start. Post schedules on Homebase. Basic Homebase fluency is required. Review and approve/disapprove any requests for staff vacation/schedule requests. Review all shift change requests.
Assess staffing levels and actively recruit staff.
Inventory control and product ordering, receiving and tracking. Purchasing of equipment and supplies.
Manage staff safety procedures with the General Manager and Director of Operations to minimize work related injuries.
Compensation - $60 - 90k annually DOE and access to our comprehensive benefits program after 60 days.
- Winter wellness bonus $1K
- Health Insurance for full-time employees
- 401k with company contributions after one year
- Two weeks paid vacation year one, three weeks each year following.
- Paid Sick Days
- Tuition reimbursement for pre-approved, industry related coursework up to $1k per year
- Eligible for our group travel experiences.
Salary : $60,000 - $90,000
