Chef de Cuisine

The place to stay, the place to work.  Treating people well is what we do. Come work with us. Bernardus Lodge & Spa is nestled in sunny Carmel Valley on the famed Monterey Peninsula.  We are a Forbes triple-four-star hotel, one of only five hotels in California and eleven in the country with this rating. Not far from the bustle of the city, escape to our near-perfect climate, tranquil setting and rich sense of place within one of Northern California's most artistic towns, surrounded by the picturesque Santa Lucia Mountains.We are looking for exceptional individuals looking for a challenging and exciting opportunity. We offer competitive pay and industry perks for all employees. Full-time employees are eligible for medical benefits, paid holidays and 401k saving retirement plan with an employer match. Join our award-winning team. Conde Nast's #1 resort in Northern California wants you to work with us.    SUMMARY: Ensure the highest quality preparation and presentation of fine cuisine in the restaurants and special events.   DUTIES AND RESPONSIBILITIES: Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons. Oversee the activities of kitchen staff with awareness of quality and cost. Assist the Executive Sous Chef with a weekly schedule for cooks in accordance with business needs, avoiding over staffing and overtime. Maintain and review the prep lists for all stations. Inspects and approves presentation of food items to insure that quality standards are met. Check completeness of mis en place of each station before service. Prepare daily food orders. Approve daily specials before service. Provide staff and executive chef with recipe cards of all food produced. Prepare and submit daily requisitions. Train all kitchen employees in their individual duties, required knowledge and skills. Counsel, discipline and evaluate kitchen employees. Ensure the overall cleanliness and order of kitchen. Control waste and spoilage through constant attention to detail. Assist in periodic menu review and revisions. Prepare and cook food. Report any faulty equipment or unsafe conditions directly to the Engineering Department. Communicate effectively with staff from both the front and back of the house. Ensures all necessary reports and forms are completed daily. Possesses and maintains through understanding of industry and stays abreast of industry trends,           communicates/incorporates information to assure kitchen remains current. Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance. Keeps up to date on overall activities of the team, identifying problem areas and taking corrective           actions. Performs other duties as assigned by manager.   QUALIFICATIONS: Two to four years related experience or equivalent. Thorough knowledge of all food preparation techniques and styles. Demonstrated proficiency in supervising and motivating subordinates. Basic competence in subordinates’ duties and tasks. Good judgement with the ability to make timely and sound decisions. Must be able to speak, read, write, and understand the primary language(s) used in the workplace. Commitment to excellence and high standards. Passion, enthusiasm, focus, creativity, and a positive outlook. Versatility, flexibility, and a willingness to work within constantly changing priorities with               enthusiasm. Acute attention to detail. Strong organizational, problem-solving, and analytical skills. Ability to manage priorities and workflow. Ability to effectively communicate with people at all levels and from various backgrounds. Bilingual skills a plus. Must provide valid document(s) to work in the US. Must meet legal age requirements for the position.   EDUCATION Graduate of an accredited culinary program or apprenticeship. Certification by the American Culinary Federation preferred.  High school diploma or equal to a GED.   PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met successfully to perform the essential functions of this job. Reasonable accommodations made to enable individuals with disabilities to perform the essential functions. Must be able to lift 25 lbs. Must be able to stand and walk for long periods of time.   LANGUAGE SKILLS:   Must speak and communicate in English. Must be able to clearly communicate with guests, management and coworkers.   CERTIFICATES & LICENSES: Food Handler Certificate   WORK ENVIRONMENT:The work environment at Bernardus Lodge ranges from winter time lows of 20 degrees to summer time highs to 100 degrees. While performing these duties the employee may be exposed to outdoor and inclement weather conditions.   GROOMING & UNIFORM: Employee must wear uniform at all times during scheduled hours. Uniforms are the property of Bernardus Lodge & Spa. Uniforms that have been tampered or destroyed will be the responsibility of the employee and disciplinary action will apply. Hair must be clean and kept at a reasonable length. All Food Servers, Culinary and Spa personnel must wear their hair tied back. No extreme dying or bleaching of hair is permitted. Fingernails must be clean and well-trimmed at all times. Antiperspirant or deodorant must be worn. Any self-inflicted marking (tattoo) on the body cannot be observed by the public. Cologne or perfume may be worn at a minimum. Nametags must always be worn, unless your department has a specific policy to the contrary.

Salary : $75,000 - $95,000