Under the direction and guidance of the Hotel GM, and Corporate Director of Food and Beverage the Chef de Cuisine is responsible for the strategic guidance and execution of the food and beverage offerings at the Hotel. The Chef de Cuisine is responsible for procurement, production, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Additionally, the Chef de Cuisine will be responsible for recruiting, training, and mentoring a qualified and diligent staff of hospitality professionals to ensure excellence and stability year-round.

He/She is expected to market ideas to promote business; reduce employee turnover; increase guest satisfaction, maintain revenue and budgeted productivity while keeping quality consistently high.

No Phone Calls Please.

Duties & Functions:

· Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s), events and room service to ensure a quality, consistent product is produced which conforms to all hotel standards.

· Recruit, develop and motivate the Back of the House staff.

· Assist in all Human Resources functions within the Food & Beverage areas.

· Actively manage menu development, future planning as well as financial controls in accordance with property and corporate objectives.

· Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state as well as hotel`s standards.

· Lead the creation, costing and implementation of seasonal and special menus, in accordance with hotel General Manager and Corporate office directives.

· Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.

· Should assume the responsibilities of salaried managers / line cooks when appropriate.

· Promote the Accident Prevention Program to minimize liabilities and related expenses

Specific Job Knowledge & Skills:

· High School Diploma or equivalent required

· College Degree or equivalent in Culinary Arts or related field preferred

· Two to Four years in the same or comparable position in an upscale restaurant or hotel.

· Commitment to culinary excellence.

· Desire to stay abreast of local competition, farmers/suppliers, and culinary trends.

· Strong English verbal and written communication skills

· Ability to multitask and to work independently, with a close attention to detail, in a fast paced environment

· Strong aptitude for building and leading teams that are product focused and goal oriented.

· Essential knowledge of the principles and practices within the food profession.

· Working knowledge of federal, state and local laws governing back of the house sanitation and health areas.

Physical Abilities:

· Move, lift, carry, push, pull, and place objects weighing less than or equal to 30 pounds without assistance

· Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity

· Stand, sit, or walk for an extended period of time or for an entire work shift

· Reach overhead and below the knees, including bending, twisting, pulling, and stooping

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays

Trailborn is an Equal Opportunity Employer and does not unlawfully discriminate on the basis of any status or condition protected by applicable federal or state law. Trailborn expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Improper interference with the ability of Trailborn's employees to perform their job duties may result in discipline up to and including discharge.

Job Type: Full-time

Pay: $75,000.00 - $85,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 3 years

Shift:

• Day shift
• Evening shift
• Morning shift

Work setting:

• Casual dining restaurant

Work Location: In person