Kitchen - Chef de Cuisine

The Chef de Cuisine will create menu offerings that reflect a high level of culinary expertise and creativity while ensuring a product that is consistent in quality and presentation.  Perform skillfully in the food & beverage outlet(s) with a variety of cuisines. Responsible for direct supervision of prep, line and lead line cooks.  Incorporate local ingredients into cooking as much as possible is a must. Provide mentorship and support to the culinary team, demonstrating a creative and innovative approach to cooking. Provide staff with continuous culinary training and development opportunities.  Complete necessary purchase orders, conduct inventory as needed.

STANDARD SPECIFICATIONS:

Requirements are representative of minimum levels of knowledge, skills and/or abilities.  To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

SKILLS AND QUALIFICATIONS:

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.

Essential: 

1. Minimum six (6) years experience as a Lead Cook or Sous Chef in a Four to Five Diamond hotel/resort/restaurant 

2. Proven administrative skills  

3. Proven ability to develop recipes

4. Experience with food costing, prep lists, station set up diagrams, food photos and purchase orders.

5. Proficiency and ability to train staff in all food stations

6. Professional presentation and clear communication skills

7. Integrate all FOH managers in menu changes and  making when applicable

Desirable:

1. Fluency in the Spanish language

2. Experience with Microsoft Office Suite including Word, Excel 

3. Proficiency with Adaco Purchasing Systems

ESSENTIAL JOB FUNCTIONS:

1. Oversee aspects of kitchen management  including:

1. Assist in controlling costs

2. assist in controlling waste

3. Maintaining par and inventory levels

4. Submitting purchase orders

5. Unsure the highest standard of any related food items

2. Produce menu offerings that are reflective of a high level of culinary skill and expertise

3. Conduct performance evaluations, coaching, counseling and disciplinary action 

4. Develop daily/nightly specials if needed

5. Create seasonal menus to reflect the bounty of our local produce and products

The salary for this position is $81,854.53 This is the pay range for this position that the employer reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience, type and of size of prior property experience, location, and education.