Chef de Cuisine

JOB DESCRIPTION

TITLE: Chef De Cuisine - 1925
REPORTS TO: Executive Chef
DEPARTMENT: Food and Beverage

GENERAL PURPOSE

The Chef De Cuisine is responsible for planning and managing the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel restaurant, ensuring a safe, sanitary work environment that complies with all standards and regulations. The position aims to produce profitable, competitive, and high-quality food products.

ESSENTIAL DUTIES/RESPONSIBILITIES

• Kitchen Operations:
• Oversee the day-to-day kitchen operations, from procurement and preparation to production and presentation, ensuring all food is made in a safe and sanitary manner, in accordance with health regulations.
• Menu Development:

Recommend and develop menu changes, in line with the hotel's standards and budget constraints, ensuring high-quality and profitable food offerings.

• Budget Management:

Develop, recommend, and implement the kitchen department's budget. Monitor and control food and labor costs to meet or exceed the approved budget objectives.Hire, train, develop, and motivate kitchen employees to create a positive work environment. Conduct performance appraisals, resolve issues, provide coaching, counsel staff, and handle disciplinary matters as necessary.Lead the recruitment process and assist with departmental orientation and job task lists.Ensure kitchen operations meet or exceed federal, state, corporate, and franchise standards for health and safety. Monitor equipment maintenance and kitchen cleanliness.Analyze and control the cost of goods sold, labor costs, and waste reduction through effective planning and staff management.Promote the Accident Prevention Program and reduce liabilities and related expenses by enforcing safety and sanitation standards.Undertake other responsibilities and special projects as assigned by the Executive Chef.AUTHORITY

• Human Resources Management:
• Standards Compliance:
• Profitability & Cost Control:
• Safety & Risk Prevention:
• Special Projects:
• Must be able to oversee Chefs Table (there will be one in the Kitchen)

• Communicate performance expectations and departmental procedures to all kitchen staff.
• Participate in recruitment, selection, and salary administration in accordance with the pre-determined structure.
• Co-chair monthly kitchen meetings and participate in performance reviews.
• Ensure open communication with the team regarding expectations and development.

HOURS: 40 to 50 hours per week

SUPERVISORY DUTIES

• Supervise a team of 10-15 kitchen associates, ensuring effective performance and fostering a team-oriented atmosphere.

OTHER DUTIES/RESPONSIBILITIES

• Perform special projects and responsibilities as assigned by the Executive Chef.
• Participate in monthly inventory management and control processes.

JOB QUALIFICATIONS

• Education: Chef’s Certification from an accredited culinary school.
• Experience: 5 to 10 years of relevant experience in food and beverage management or a similar role.
• Skills: Advanced knowledge of food production principles and practices. Strong leadership, coaching, and communication skills, both oral and written.
• Employee Relations: Proven success in managing and motivating staff, resolving conflicts, and maintaining high standards in a team-based environment.
• Performance Standards: Demonstrated ability to implement and sustain food quality, operational efficiency, and staff development.
• The Chef De Cuisine must maintain a focus on delivering exceptional food while controlling costs, leading staff, and ensuring the kitchen operates smoothly and safely.

Job Type: Full-time

Pay: $50,485.00 - $53,397.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• Day shift
• Evening shift

Supplemental Pay:

• Performance bonus

Ability to Commute:

• Tulsa, OK 74103 (Required)

Ability to Relocate:

• Tulsa, OK 74103: Relocate before starting work (Required)

Work Location: In person

Salary : $50,485 - $53,397