What are the responsibilities and job description for the Chef de Cuisine position at Pueblo of Pojoaque?
Contributes to menu creation and the managing and training of the kitchen staff to deliver an excellent Guest and Member experience while managing food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards.
ESSENTIAL FUNCTIONS:
ESSENTIAL FUNCTIONS:
- Contribute to menu creation.
- Manage and train the kitchen staff effectively to ensure a well-organized and motivated team.
- Ensure consistency in quality of dishes at all times.
- Manage customer relations when necessary, in the absence of the Executive Chef.
- Continued food costing on all menu items to ensure budgetary requirements are met.
- Work with vendors to create and execute daily/weekly specials.
- Ensure there is a clean and working kitchen at all times.
- Ability to manage a busy restaurant with minimal noise for an open kitchen concept.
- Support brand standards through the training and assessment of your team.
- Manage food cost controls to contribute to Food and Beverage revenue.
- Knowledge of activities in other departments and implications.
- Ensure compliance with food hygiene and Health and Safety standards.
- Ordering and proper storage of product.
- Other duties as assigned. Must be at least 21 years of age.
- Strong Sous Chef or previous Chef de Cuisine Experience
- Approaches food in a creative way
- Strong supervisory skills
- Positive attitude
- Good communication skills
- Committed to delivering a high level of customer service
- Excellent grooming standards
- Excellent planning and organizing skills
- Willingness to learn
- Basic mathematical skills are necessary to understand recipes, measurement, requisition amounts, and portion sizes.
- Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc.
- Ability to work in confined spaces.
- Ability to perform duties within extreme temperature ranges.
- High School Diploma or GED.
- Culinary or Apprenticeship program or 4-year culinary degree preferred
- Food preparation experience preferred.
- Must follow safety precautions and requirements Standing/Walking: 100%.
- Ability to grasp, lift, and carry or otherwise move materials weighing up to 50 lbs. through a crowded room.
- Ability to lifts, carrying, pushing, and pulling up to 80 lbs. with assistance.
- Ability to move throughout building, bend, stoop, and reach on a continuous basis up to an 8-hour shift.
- Restaurant dining room setting. Shift work required. Required to work weekends, holidays, and overtime.
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