Scope:  

The Chef de Cuisine is responsible for overseeing the kitchen operations, including all food and pastry production for the restaurant. Ensures other cooks execute all prep and service in accordance with instructions and expectations set by Executive Chef and Executive Sous Chef. Maintains highest professional food quality and plays an important role in menu development, food preparation and presentation and kitchen operations.   

Primary Responsibilities:

• Prepare all menu items and daily specials according to standard recipes and as specified, to ensure consistency of product.  Complete quality control line check for each meal period.
• Supervise kitchen preparation of all stations and the production of all food.
• Work closely with Front of the House manager to show service staff cooking techniques for all menu items. 
• Check with supervisor for menu changes.
• Work as expediter for the kitchen as scheduled.
• Supervise ongoing cleaning of all equipment used immediately following use and general cleaning.
• Follow Executive Chef and Executive Sous Chef directives.
• Perform line and banquet and/or prep responsibilities as required.
• Provide input regarding functions, menus, policies and scheduling.
• Maintain all necessary paper systems, working with the Executive Sous Chef on a daily prep/production targets for all cooks, getting picture and menu descriptions to be used for future training manuals. 
• Preparing a daily workflow for the a la carte restaurant cooks.
• Write and update recipes. 
• Assist in controlling appropriate staffing levels in conjunction with fluctuating business levels. 
• Understand banquet operations and working knowledge of daily events. 
• Assist in the hiring, training and managing of culinary staff on proper job position requirements and expectations. 
• Attend all kitchen employee meetings and any meeting regarding food and beverage planning.
• Fill-in for Executive Sous Chef when needed.
• Assist with ordering.
• This position requires to work more than 40 hours per week. 
• Other duties as deemed necessary by supervisor and management.

Relationships:

Internal:          All Club departments: For effective communication.

External:         Members/Guests: To provide excellent service.

                         Vendors:   To purchase and receive goods.

Qualifications:

Education/Experience: 

• 5-8 years minimum culinary experience required.
• Experience with all kitchen equipment.
• Working knowledge of food safety and sanitation standards

Certification and/or License Requirement:  

• High School diploma, Culinary School or Community College program certificate or equivalent preferred.  
• Requires having or ability to obtain any state or federally required license or certification.

Skills:

• Ability to manage production of food ensuring consistent quality.
• Able to train and supervise staff effectively.
• Ability to communicate clear instructions and comprehend and carry out instructions culinary staff and service staff.
• Must be multi-task and detail oriented in a faced paced environment.
• Ability to maintain professional appearance at all times. 
• Able to work flexible schedule up to and including nights, weekends, and holidays.
• Strong interpersonal, verbal and written communication skills.
• Basic math skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Proficient in Microsoft Word, Excel, e-mail, and internet.
• Ability to write and test recipes.
• Ability to work any section of the line at any time, including Broiler, Sauté, Fryer, and Pantry and desserts.
• Requires a highly professional demeanor staff, adaptability, flexibility and adherence to a strict level of confidentiality.
• Must possess the ability to interact with staff on all levels in a professional, positive, and friendly manner. 
• Capacity to execute all duties prior to and during service, with minimal assistance.
• Exceptional knife skills.
• Comprehensive knowledge of food preparation, holding, and storage.
• Attention to detail.
• Planning and organizational ability.
• Must be able to converse with membership to provide great customer service.
• Ability to make hot and cold sauces.
• Properly butcher and cook meat and seafood
• Develop and test menu items and recipes with executive chef and assist cooks in executing menu items. 
• Ability to work independently and create food items.
• Ability to comprehend and carry out instructions. 
• Maintain all current sets of standards for food production while also looking to improve on current SOP’s for the core menu. 
• Ensure all daily cleaning assignments are complete. 
• Actively search for new cooking techniques and /or menu ideas.
• Understand banquet operations and workers knowledge of daily events.
• Ensure all daily prep assignments are completed and organized. 
• Plate desserts.
• Cooking techniques needed, for example must be able to fry, grill, bake, poach, steam.

Physical/Cognitive Activities:

Working Conditions:

• Must be able to remain in a stationary position for prolonged periods of time in a confined space.
• Constantly manipulate and work with sharp knives and other kitchen utensils and equipment.
• Constantly use extremely hot pots and pans.
• Exposed to work with hot ovens and steam.
• Exposed to work with, and around, flammable materials.
• Use toxic cleaning chemicals. 
• Work with electrical current.
• Exposed to hot and cold temperature extremes.
• Able to visually observe condition of surroundings.
• Frequently move objects weighing up to 50lbs.
• Frequently moves to put goods on a hand cart up to 200lbs.

Physical/Cognitive Activities:

Skills & Abilities:

• Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.
• Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
• Mathematics Using mathematics to solve problems.
• Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Reading Comprehension Understanding written sentences and paragraphs in work related documents.
• Science Using scientific rules and methods to solve problems.
• Speaking Talking to others to convey information effectively.
• Writing Communicating effectively in writing as appropriate for the needs of the audience.
• Coordination Adjusting actions in relation to others' actions.
• Instructing Teaching others how to do something.
• Negotiation Bringing others together and trying to reconcile differences.
• Persuasion Persuading others to change their minds or behavior.
• Service Orientation Actively looking for ways to help people.
• Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.
• Complex Problem Solving Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.

Chef de Cuisine

Organizational Structure:

• Reports to: Executive Chef, Executive Sous Chef  
• Subordinates: Cooks, Stewards, Lead Line Cook
• Job title also known as:  N/A

This essential job function is a general representation of the duties and responsibilities commonly found in The Club at Las Campanas Inc. for this type of position; it may be modified at an individual hotel based upon business necessity.