Chef de Cuisine

JOB SUMMARY:

The Chef de Cuisine will be responsible for daily monitoring of food quality, organizing daily production, training/cross training staff on procedures and expected standards while assuring overall food safety and sanitation requirements. The Chef de Cuisine will be involved in scheduling, employee coaching/ counseling, product procurement and be held accountable for Culinary's budgeted financial commitments.

THE ESSENTIAL JOB FUNCTIONS OF THIS JOB INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:

• Oversee the activities of kitchen staff with an awareness of quality and costs
• Assist the Executive Chef with a weekly schedule for cooks in accordance with business needs, avoiding over-staffing and overtime
• Schedule employee breaks in accordance with company policy 
• Maintain and review the “prep” lists for all stations
• Prepare daily food orders
• Approve daily specials before service
• Train all kitchen employees in their individual duties, required knowledge and skills
• Evaluate, coach and counsel kitchen employees for optimum performance
• Check completeness of mise en place of each station before service
• Ensure the overall cleanliness and order of kitchen
• Control waste and spoilage through constant attention to detail and following food rotation that organizes stock on a first-in first-out basis (FIFO) which is essential for storing food to prepare for catastrophes, preventing foodborne illness and controlling food costs
• Assist in periodic menu review and revisions
• Prepare and cook food in accordance with recipe guidelines.  Oversee and guide line staff on plate presentation for consistency in quality
• Place orders for product as assigned
• Report any faulty equipment or unsafe conditions directly to the Engineering Department and Executive Chef
• Communicate effectively with staff from both the “front” and “back of the house”
• Comply with all Portola Hotel & Spa safety and health policies and procedures
• Complete other projects as assigned by the Executive Chef, Executive Sous Chef, Director of Food & Beverage or General Manager.  To include the following:  banquets production, in-house events, and some off-site parties.

ADDITIONAL RESPONSIBILITES:

Must have open and flexible availability to work as needed due to the changes in business volumes. 

EDUCATIONAL / CERTIFICATION / LICENSE REQUIREMENTS:

High School diploma or equivalent. A 2-year associate's degree or 4-year bachelor's degree in a relevant field of study enhances prospects for employment and advancement. Must possess unexpired Serve Safe credentials that certify in depth knowledge and application of proper food handling and sanitation.

REQUIRED KNOWLEDGE, SKILLS, & ABILITIES:

• Leadership: Must possess ability to motivate and supervise the outlet teams, in addition to handling general complaints, last-minute schedule changes, kitchen challenges and inventory issues. Demonstrates loyalty and commitment to Portola Hotel & Spa’s Purpose, Values, and Commitments.   Must have strong interpersonal and diplomacy skills with the ability to maintain a calm and professional  demeanor under pressure.
• Organization: Must be able to stay focused during busy times and delegate tasks to employees to keep business running smoothly.
• Office Administration: Must possess general office administration skills, including but not limited to Microsoft Office computer applications.  Prefer experience with managing schedules and payroll.
• Safety and Security: Must display knowledge of the entire hotel safety procedures (Emergency Response Plan and Injury and Illness Prevention Program) to ensure the safety and security of our guests and employees.
• Legal: Must display working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

PREVIOUS EXPERIENCED REQUIRED:

• A minimum of five or more years of progressive hands-on F & B culinary supervisory and sanitation experience from high volume, full-service restaurant outlet; fine dining with knowledge of food and wine pairings preferred.  Must be able to demonstrate in-depth knowledge of all cooking/ prepping stations and display a broad knowledge of varied cuisines with the ability to integrate regional ingredients into menus.  Must be able to present cooking demonstrations.