Chef de Cuisine

The Chef De cuisine is responsible for monitoring and ensuring that company culinary standard and operating procedures in all area are well maintain. Primary responsibilities are overseeing all aspects of restaurants and bars culinary execution, assisting executive chef in many other areas. Chef de cuisine has the human resource, financial and administrative responsibilities as they pertain to his/her direct reports. In addition, s/he is also responsible for working closely with executive chef to assure standards are being met in all other aspects of the commissary operation. Must be capable of fulfilling all areas of executive chef’s responsibilities in his/her absence. Must work closely with executive chef in promoting company’s culture, mission and philosophy as well as training and mentoring all culinary department and steward associates.

Essential Job Functions and Primary Responsibilities:

• Demonstrated effective leadership skills including delegation skills.
• Ability to meet budgets including labor, food and applicable direct operating costs.
• Must have manager food handler’s certificate.
• Ability to work flexible schedule in order to accommodate business levels.
• Conduct hands-on teaching and training in commissary kitchen and at events, working closely with chefs and cooks, as well as other associates as applicable who work in BOH, and help with food preparation and execution.
• Train and educate associates on new menu items and changes in procedures for current menu items; monitor and hold associate accountable for implementing the changes
• Work with executive chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency culinary.
• Review menu each week with event chefs to discuss all details of events including menu, presentation, associate’s assignments and logistics, and work with banquet chef to develop party plans for each event.
• Work with pastry chef to ensure that desserts served are executed properly at events by culinary associates.
• Work with executive chef on on-going and quarterly menu development for our standard menus, internal menu tastings and photo shoots as well as recipes developing.
• Work with executive chef on going culinary educational training programs.
• Be involved in all client tastings, executing tastings along with Executive chef
• Thoroughly understand kitchen administrative flow. Assist executive chef in maintenance and upkeep of system.
• Assist executive chef in detailed planning and administrative work with special projects.
• Fulfill all administrative responsibilities of executive chef as needed.
• Attend operations meetings and banquet event order meetings, and communicate to associates the challenges from past events, nuances of upcoming events and other important issues.
• Work with executive chef in conducting weekly and monthly kitchen meetings, with meeting minutes and follow-up action plans.
• Work with executive chef on biannual meetings with culinary team to review new menus, new presentation and new production methodologies.
• Attend operations meetings and banquet event order meetings and communicate to sous chefs the challenges from past events, nuances of upcoming events and other important issues.

Qualifications Required:

·       2 years experience in leading a kitchen team

·       3 years experiences in day to day kitchen organization of a multi outlets hotel.

Qualifications Desired:

• 5 years senior level or chef de cuisine experience in high-quality, volume-oriented environment.

•  Culinary School graduate or related training