What are the responsibilities and job description for the Chef de Cuisine-Hotel Washington position at Schulte Boutique + Lifestyle?
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Hotel Washington is seeking a dynamic, service-oriented Chef de Cuisine to join our team! Under the guidance of the Executive Sous Chef and in collaboration with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly kitchen staff. Responsible for scheduling, supervising, coordinating, and training culinary staff for their designated kitchen(s). In partnership with the Executive Chef and venue Manager, establishes menu forecasts based on customer counts, business forecasts, historical business levels, and holidays.
What's in it for you? When you join Hotel Washington you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! HW provides a rewarding, fun and flexible work environment, exciting perks, a robust benefit package and an atmosphere designed to encourage and promote career growth within the company.
Our Company: Hotel Washington is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating in more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants.
Description of Position
The Chef de Cuisine is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. The Chef de Cuisine provides leadership training and hands-on management of the kitchen staff. The Chef de Cuisine oversees executing the food in the main kitchen, drives menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program. The Chef de Cuisine provides a consistent product and experience achieving revenue targets and managing costs as well as ensuring all staff under direct supervision are focused and demonstrating a guest service focused attitude and culture. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service for our guests.
Duties and Responsibilities
- Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food related functions
- Ensure exceptional quality of all ingredients, preparation and plating of food items
- Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit
- Conduct daily line checks, food reviews and recipes of the day; Ensures that clear feedback is provided to the entire kitchen team and food service staff and management
- Work closely with the kitchen manager on costing, production and control for proper recipe execution and waste management
- Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests
- Be visible in the restaurant and specialty events providing recognition to guests, promoting food positive public relations, handling special requests
- Ensure that sanitation standards as set forth by local, state and federal Health Department regulations are complying as well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines
- Assess the need for and report necessary kitchen repairs
- Monitor and maintain use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines
- Ensure proper staffing levels by assisting in recruiting, interviewing and hiring talented kitchen staff members in accordance with hiring policies
- Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations and terminations
- Maintain current kitchen schedules, staffing templates, and staff employee files
- Assure and/or conduct ongoing training and professional development of kitchen staff
- Step in for other kitchen staff as needed
- Attend staff and management meetings as needed
- Other duties as assigned by supervisor or other management
Supervisory Responsibilities
- Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Make hiring decisions and design individual development plans with succession planning in mind for all key roles
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Minimum Qualification
- Associate's degree in culinary, Food Service, Hospitality, Business Management or related field required
- Serve Safe Manager Certification
- Three (3) years' experience working in a high-volume professional kitchen, in a restaurant, hotel environment, or related industry required
- Minimum 2 years of experience management experience working in a high-volume production
- Ability to handle high volume a la carte kitchen cooking or high-volume catering/banquet production and expediting food during peak periods of business in all stated areas.
- Proficiency in Microsoft Office (Word and Excel) is required
- Possess advanced skill level in hands-on-training of staff
- Ability to obtain and/or maintain any government required licenses, certificates or permits.
- Able to work at least eight hour-plus shifts plus the ability to stand, sit or walk for extended periods of time
- Able to grasp, lift and/or carry up to 50 lbs. as needed
- Finger/hand dexterity to operate kitchen machinery, knives, etc.
- Able to withstand changes in temperature, occasional smoke, steam and heat and work in a kitchen environment
- Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste texture, temperature and presentation and preparation
Knowledge, Skills, and Abilities
- Strong communication skills
- Strong leadership skills, ability to motivate teams to produce consistently great food
- Adept at working effectively in high energy and busy environments and works well under pressure
- Willing and able to work evenings, weekends and holidays
- Can work on your own as well as part of a team
- Passion for good food and quality customer experiences
- Excellent knife skills
- Must love and enjoy working with food
- Ability to portion control on a large scale
Compensation: 80,000 - 85,000
