Chef du Cuisine - Sidneys Restaurant

Islands Management Company, LLC / Lanier Islands
Job Description

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Job Title: * Chef du Cuisine- Sidneys Restaurant
Department: Culinary
Reports To: Executive Chef
FLSA Status: Salary
Prepared Date: 09/2019
Revised: 04/2022

• SUMMARY*

Serve as the Restaurant Chef responsible for the supervision, organization, operation, and training, creation of quality product and plating of all foods served from the kitchen. Responds to the needs, wants and desires of the guests. Requires both oral and written communication skills. Accountable for maintaining kitchen inventor, cleanliness and ongoing training of the staff they supervise.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Lead a culinary team in premiere restaurant outlet. Works along with and/or directly supervises kitchen staff in the preparation of all foods
• Manage and ensure standards are being followed; delegate work to ensure optimum team efficiency.
• Ensure quality and consistency of food product in accordance with established standards while maintaining acceptable costs, minimal waste and superior quality
• Assists the F&B Purchaser with monthly inventories
• Takes a pro-active role in the ongoing organization and sanitation of work area
• Advises F&B Purchaser as to needed products for ordering purposes on a daily basis
• Develops daily specials for offering in restaurant and bar
• Develops line of communication with front of the house management and staff with daily line-ups and other opportunities
• Directly executes special dinners and menus that are held in the restaurant
• Handle with the assistance from the Executive Chef all staff disciplinary issues Establishes training standards, prep standards for all stations of the kitchen
• Develop and implement new menus based on seasonal needs, special guest events and upon direction of the Executive Chef.
• Will assist other culinary managers when necessary in order to better serve member/guests throughout the department
• Reports all daily events including guest complaints, engineering issues, purchasing needs and associate concerns via daily recaps
• Take part in regular department meetings
• Follows up on health inspection report to take corrective actions when and where necessary
• Submits ideas for future goals, operational improvements and personnel management to the Executive Chef
• Performs all other duties as assigned by employer.

EDUCATION and/or EXPERIENCE

• Minimum 2 years in Hotel, Club or Resort Culinary operation as sous chef or chef du cuisine;
• Culinary School Graduate, Apprentice Program Graduate or any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities.
• Has or is able to achieve Food Safety Manager certification

LANGUAGE SKILLS

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to effectively present information and respond to questions from clients, associates and managers

MATHEMATICAL SKILLS

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals

REASONING ABILITY

• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

PHYSICAL DEMANDS

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to stand; use hands and stoop, kneel, crouch, or crawl. The employee frequently is required to use taste, touch and smell. The employee is often required to walk, hear and talk. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.

Brand: Lanier Islands
Address: 7000 Lanier Islands Pkwy. Buford, GA - 30518
Property Description: Lanier Islands
Property Number: 1

Job Type: Full-time