What are the responsibilities and job description for the Chef de Cuisine position at Tamarack Resort?
Overview
This position is responsible for all aspects of the culinary operations of The Reserve Kitchen. You will train and motivate staff to exceed goals while balancing profitability metrics. With a focus on quality and production levels, the Chef de Cuisine will lead the culinary team on its mission to exceed customers’ expectations related to food quality and dining experience.
Responsibilities
- Ensures the highest standard of quality control and menu development for The Reserve kitchen
- Plans and executes multiple functions
- Continually enhances the culinary experience of guests
- Supervises the performance, attendance, attitudes, appearance, and conduct of the culinary team
- Prepares operating and capital budgets and operates banquet kitchen within those guidelines
- Communicates openly and professionally with guests and meeting planners
- Must be able to professionally communicate with all team members
- Consistently practice safe and sanitary food handling techniques
- Maintain workstation and equipment safety and cleanliness
Qualifications
- Able to work flexible hours and nights
- Two-year culinary arts degree required
- Minimum of three years of related experience as a sous chef or a chef de cuisine
- Three to five years of Supervisory experience
- Knowledge of food safety, sanitation, food products, and food service equipment
- Previous experience maintaining professional and respectful work relationships
- Previous experience in luxury and high end establishment
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