Chef de Cuisine.

Job Summary

The Chef de Cuisine will direct, enhance, and refine the culinary experience by driving quality, innovation, execution, and consistency in the resort restaurant. The Chef de Cuisine will function as the business leader of the culinary operation to ensure profitability, along with consistency and quality. As the Chef de Cuisine it is important to be visible to members and guests and become the personality of the resort restaurant by representing the culinary team for Public Relation and advertising efforts.

Job Duties and Functions:
1. Develop menus for all meal periods that will allow for consistency and creativity, while using only the finest and responsibly sourced ingredients available.
2. Manage all business aspects of the culinary operation to include revenue maximization, expense control (payroll, purchasing, food cost, supplies expense, etc.) and overall profitability without negative effects on quality. All culinary related expenses are maintained within budgeted and forecast parameters.
3. Monitor sales reports to reconcile sales with inventory on a daily and monthly basis. Create and submit reports as requested with professional presentation.
4. Actively monitor schedules by creating costed weekly departmental schedules for the culinary department: hourly, salary & contract labor, that are in line with budgeted and forecasted parameters.
5. Understand and embrace the identity of the resort restaurant to encourage repeat dining but also be imaginative enough to appeal to resort guests and local residents throughout the year to sustain revenue and profitability.
6. Partner with the F\&B Manager of the outlet to deliver unique dining experiences through innovative presentations and appropriate service of each dish.
7. Be visible for the members, resort guests, and local guests, as requested, to become another “face” of the resort restaurant in the absence of the F\&B Manager.
8. Maintain excellent knowledge of current industry trends for plate presentations, ingredients, innovation and menu execution.
9. Select, train, provide ongoing mentorship and guidance for all kitchen staff in the proper preparation of menu items, use of equipment, and safety measures.
10. Coach service team during pre-shifts on food knowledge to accurately describe all menu items and have a fluent knowledge of what ingredients are used.
11. Responsible for all ordering, inspection, and use of only the freshest fruits, vegetables, proteins, and other food products from local vendors to promote sustainability in menu offerings.
12. Create, maintain, and update all menu specifications, recipe cards and pictures, prep sheets, and ensure standards are being followed.
13. Monitor product to ensure proper receiving, storage (including temperature setting) and rotation of food product to comply with health department regulations, including coverage, labeling, dating and placing items in proper containers for kitchen and service.
14. Perform daily line checks to ensure that all equipment in the kitchen is clean and in proper working condition. Report all items in need of repair to the Resort Executive Chef.
15. Maintain overall kitchen cleanliness. This would include: floors, walls, and equipment, proper food storage, adhering to state regulations, and immediately reporting any issues to the Resort Executive Chef and Director of Food & Beverage as they arise.
16. Perform other duties and attend meetings, as assigned by hotel/department leadership.

Education and Experience:
1. Minimum of two to five years of experience as Sous Chef, or one to three years of experience as a Chef de Cuisine, with similar restaurants in terms of delivering quality and expectations of excellence.
2. Strong understanding of modern culinary techniques and equipment.
3. Strong understanding and ability to train the team on Forbes/AAA luxury standards.
4. Strong understanding of restaurant financials, product mix and cost controls.
5. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
6. Requires good communication skills, both verbal and written.
7. Ability to apply critical thinking to analyzing concerns, forecasting data, and making sound decisions.
8. Ability to host meetings, menu tastings, and communicate between all levels of leadership.
9. Ability to physically handle knives, pots, or other display items as well as grasp, lift and carry the same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height.
10. Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.