What are the responsibilities and job description for the Chef de Cuisine position at Sun Valley Resort?
A Chef de Cuisine oversees a restaurant's kitchen by managing other members of the food preparation team, deciding what dishes to serve, and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, but more often will be involved in cooking specialty dishes. Chooses ingredients and designs a menu based on the seasonal availability of food items. Creates unique dishes that inspire guests to come back, repeatedly, to see what is new in the restaurant.
Duties & Responsibilities:
- Cooks the guests' orders according to their preferences
- Employs food safety best practices and ensures all kitchen staff members do the same
- Acts with appropriate caution in a dangerous environment where there are knives and elevated temperature surfaces
- Select choice ingredients that will give dishes the best flavor
- Experiments to produce new specialties that will draw diners into the restaurant
- Coaches the sous chef and other members of the kitchen staff to perform at their best
- Determines how much food to order and maintains an appropriate supply at the restaurant
- Keeps up with trends in cooking and the restaurant business to ensure guests have a positive experience
- Works quickly and accurately during busy periods, such as weekends and evenings
- Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is bustling
- Takes direction and works with the restaurant's administrative team
Qualifications:
- Training in Culinary Arts
- Flexible Schedule
- Strong Communication
- Organizational Skills
- Team Mentality
- Leadership Skills
- Be able to stand for prolonged periods
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Can safely lift and/or move up to 50 pounds
