Corsair Chef de Cuisine

Description

Scope of Position

The Chef de Cuisine - Corsair supervises all phases of food production and service directly related to the Restaurant in order to ensure high quality standards and guest satisfaction. The Chef de Cuisine is directly responsible for quality and quantity control of all food production and staffing of entire team whilst taking into consideration food and payroll costs. This is to be achieved through the delegation of work to all team members, and working with other teams within the kitchen.

Position Requirements

• Six to seven years’ experience in quality food production, in a luxury hotel or freestanding restaurant.
• Three plus years Sous Chef experience in quantity food production, in a luxury hotel or freestanding restaurant.
• Excellent culinary skills and knowledge of food productions techniques.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
• Must motivate and inspire team through leadership.
• Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.

Responsibilities

• Approach all encounters with guests and team members in a friendly, service oriented manner.
• Ensure equipment and kitchen cleanliness.
• Supervise and schedule team members, holding pre-shift meetings.
• Assure that all team members have all food items prepared to proper specifications in a timely manner.
• Maintain refrigerator and kitchen in clean, organized manner, with all food items labeled and dated, to facilitate the high volume production necessary to achieve company goals.
• Maintain an effective training program for all team members to ensure time can be productive.
• Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
• Motivate team members and inspire.
• Develop new menus and stay up to date with current culinary trends.
• Develop, standardize, cost and collaborate recipes into the Hotel’s standard format binders.
• Supply own basic tools of the trade i.e. Chef’s knife, paring knife, peeler.
• Any other reasonable duties as required by management.

Education

• American Culinary Federation (ACF) certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience.

Skills and Abilities

• Ability to communicate in the English language. Second language is a plus.
• Knowledge of proper chemical handling, cleaning techniques and use of equipment, machinery.
• Ability to work flexible schedules including holidays and weekends.
• Able to handle a multitude of tasks in an intense, ever-changing environment.
• Works well, maintains composure and objectivity in stressful, high-pressure situations.
• Able to work with and understand financial information and data, and basic arithmetic functions.

Physical Requirements

• Able to work in a fast paced environment.
• Medium work – exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects and push carts weighing up to 200 pounds.
• Requires standing/walking/reaching and bending throughout shift.

Qualifications