Chef de Cuisine

Chef de Cuisine

The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 31 unique guest rooms and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences.

The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn.

The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all exempt team members may be required to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles. Travel may be required and may include some overnight stays. All exempt team members should be responsible in scheduling their time off. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday thru Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays. All exempt staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn.

Key Responsibilities:

• Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.
• Establish the day's priorities and assign production and prep task to staff to execute.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Identify situations which compromise the department's standards and delegate these tasks.
• Take physical inventory of specified food items for daily inventory.
• Review the market list.
• Requisition the days supplies and ensure that they are received and stored correctly.
• Ensure quality of products received.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Work on-line during service.
• Be aware of any shortages and make arrangements before the item runs out.
• Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
• Conduct frequent walk troughs of each kitchen area and direct respective personnel to correct any deficiencies.
• Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, all kitchens stations and direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Supervise and direct the organization and preparation of food for the employee cafeteria.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Oversee and direct training of new hires in specified phases of the kitchen operation.
• Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Conduct scheduled performance appraisals.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.
• Prepare an annual budget for a competitive market analysis.
• Conduct market experiential analysis of other agreed upon dining establishment and prepare overviews/presentations on learnings with suggested improvements in service, menu, and flavor profiles to the Executive Committee.
• Responsible for practicing, managing, and promoting the Company’s Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation.
• Represent the Company with a positive attitude and professional presentation.
• Follow sustainability guidelines and practices related to the Company’s sustainability programs.
• Carry out any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role.

Key Relationships:

Reports to the Executive Sous Chef and maintains relations with Kitchen Staff, Stewarding Staff, F&B Staff.

Has regular contact with vendors and outside agencies when deemed by management. Maintains appropriate relationships with these and other constituencies in order to enhance the image of the Company and the attainment of its objectives.

Key Responsibilities:
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Maintain a climate that attracts, retains, and motivates top quality personnel.
• Train, appraise, supervise, support, develop, and guide qualified personnel, both paid and Volunteers.
• Responsible for practicing, managing, and promoting OHM’s Mission and Values so that it becomes an intricate part of the everyday operation.
• Represent the Company with a positive attitude and professional attire
• Follow sustainability guidelines and practices related to Ocean House Collection’s sustainability programs
• Carry out any other duties which fall within the broad spirit, scope and purpose of this job description and which are commensurate with the role.

• Ability to perform job functions with attention to detail, speed and accuracy under pressure of tense/confrontational situations.
• Uphold the Company standards, policies and procedures.
• Prioritize and organize tasks and work area
• Ability to remain calm and resolve problems using good judgement as interpreted by the management
• Follow directions
• Work cohesively with co-workers as part of a team
• Maintain confidentiality of guest/employee information and pertinent hotel data

• Minimum of 4 years’ experience in culinary operations with demonstrated success, preferably in the luxury resort sector.
• 2 years supervisory or managerial experience in related disciplines
• 2 years fine dining experience preferred

• College degree or equivalent work experience

• A Bachelor’s degree or equivalent experience
• Culinary degree is preferable

Language Skills:

This job description in no way states or implies that these are the only duties to be performed by the person occupying this position. The person in this position will be required to perform any other job-related duties assigned by their supervisor.

• B. Light work: Exerting up to 20 pounds of force occasionally and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of force greater than that for Sedentary Work and the worker sits most of the time, the job is rated for light work.
• C. Medium work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
• D. Heavy work: Exerting up to 100 pounds of force occasionally and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects.
• E. Very heavy work: Exerting in excess of 100 pounds of force occasionally, and/or in excess of 50 pounds of force constantly to move objects.

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  A. Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. This factor is important if the amount and kind of climbing required exceeds that required for ordinary locomotion.
• B. Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. This factor is important if the amount and kind of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.
• C. Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
• D. Kneeling: Bending legs at knee to come to a rest on knee or knees.
• E. Crouching: Bending the body downward and forward by bending leg and spine.
• F. Crawling: Moving about on hands and knees or hands and feet.
• G. Reaching: Extending hand(s) and arm(s) in any direction.
• H. Standing: Particularly for sustained periods of time.
• I. Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
• J. Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
• K. Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
• L. Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.
• M. Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand or arm as in handling.
• N. Grasping: Applying pressure to an object with the fingers and palm.
• O. Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.
• P. Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.
• Q. Hearing: Perceiving the nature of sounds at normal speaking levels or without correction. Ability to receive detailed information through oral communication, and make fine discriminations in sound.
• R. Repetitive Motions: Substantial movements (motions) of the wrists, hands, and/or fingers.

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  A. The worker is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal; expansive reading; visual inspection involving small defects, small parts and/or operation of machines (including inspection); using measurement devices; and/or assembly of fabrication of parts at distances close to the eyes.

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  B. The worker is required to have visual acuity to perform an activity such as: operating machines such as lathes, drill presses, power saws and mills where the seeing job is at or within arm's reach; performing mechanical or skilled trades tasks of a non-repetitive nature such as carpenters, technicians, service people, plumbers, painters, mechanics, etc.

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  C. The worker is required to have visual acuity to operate motor vehicles or heavy equipment.

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  D. The worker is required to have visual acuity to determine the accuracy, neatness, thoroughness of work assigned (i.e., custodial, food services, general labor, etc.) or to make general observations of facilities or structures (i.e., security guard, inspection, etc.)

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  A. The worker is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.

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  B. The worker is subject to outside environmental conditions: No effective protection from weather.

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  C. The worker is subject to both environmental conditions: Activities occur inside and outside.

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  D. The worker is subject to extreme cold: Temperatures typically below 32 degrees for periods of more than one hour. Consideration should be given to the effect of other environmental conditions such as wind and humidity.

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  E. The worker is subject to extreme heat: Temperatures above 100 degrees for periods of more than hour. Consideration should be given to the effect of other environmental conditions such as wind and humidity.

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  F. The worker is subject to noise: There is sufficient noise to cause worker to shout in order to be heard above the ambient noise level.

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  G. The worker is subject to vibration: Exposure to oscillating movements of extremities or whole body.

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  H. The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.

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  I. The worker is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system of the skin: Fumes, odors, dusts, mists, gases or poor ventilation.

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  J. The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.

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  K. The worker is required to wear a respirator.

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  L. The worker frequently is in close quarters, crawl space, shafts, manholes, small, enclosed rooms, small sewage and water line pipes, and other areas which could cause claustrophobia.
• M. The worker is required to function in narrow aisles or passageways.

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  N. The worker is exposed to infectious diseases.

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  O. The worker is required to function around prisoners or mental patients.

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  P. None: The worker is not substantially exposed to adverse environmental conditions (such as in typical office or administrative work).