Chef de Cuisine

Job Title: Chef de Cuisine
Department: Food & Beverage
Reports To: Resort Executive Chef
FLSA Status: Exempt

JOB SUMMARY
Directs & coordinates activities as they apply to the culinary operations, kitchen administration, culinary/stewarding training & financial analysis located throughout the food service areas associated with the restaurant. This position works to support the vision of the executive chef and the restaurant as a whole, responsible for food quality, cleanliness & DHEC evaluations, adherence to budgets and staffing guidelines.

This position supervises and directs all salaried sous chefs, supervisors, stewards and other workers engaged in preparation of all meals in accordance with the company standards, menu specifications and production schedules. Chef will be responsible for working closely with Front of House staff including F&B Operations Managers, Supervisors, and service staff in the presentation of meals, full knowledge of Forbes 5-Star standards, while meeting required safety, hygiene and quality standards.

Must be skilled in many styles of cooking. Must be a strong leader and effective communicator. Must efficiently delegate tasks to the kitchen staff, pay great attention to detail, make quick decisions under pressure and be patient when dealing with staff and guests. Must be able to stand for extended periods.

ESSENTIAL DUTIES & RESPONSIBILITIES

• The Chef de Cuisine will be responsible for all culinary components within the restaurant outlets' physical plant to include within the restaurant outlet as assigned.
• Working closely with the Executive Chef and Executive Sous Chef, he/she will provide support leading the team while supervising the production of upscale food at all volume levels, carrying out assigned duties while assessing production, labor standards and business needs, meeting all food & labor costs, and then reporting all communication back to the Executive Chef/Sous Chef.
• This position oversees all culinary & stewarding staff and is responsible for scheduling must know their duties and be able to perform them.
• Must ensure that food is of high quality, encouraging and disciplining staffs who have not prepared a course to the proper specifications. Must also pay close attention to the cost standards associated with each menu item, manage inventory and ensure the kitchen operates according to safety and sanitation standards by oversight through the restaurant sous chef & lead line associates.
• With the resort executive chef, assists in menu planning and the creation of new dishes. Assumes the role of executive chef in his absence.
• Regularly inspects kitchen coolers, freezers & storage facilities to insure proper portion control, freshness of product & sanitation.
• Inspects all kitchen equipment on an ongoing basis & reports problems via e mail/HOTSOS tickets to engineering & the Resort Executive Chef/Sous Chef.
• Schedule monthly front & back of the house joint meetings to discuss opportunities & events.
• Monitors the department’s food cost/kitchen labor cost status & plans accordingly.
• Assists accounting/human resources by assimilating payroll information on a timely basis.

Assist the Executive Chef in any reasonable & lawful request

ECONOMIC IMPACT
The impact of decision-making and the potential gain or loss to the resort in performing the job responsibilities.

The decision-making is critical for maintaining high-quality food for guests presented in an attractive manner while maintaining safety, cleanliness, and cost control. Increased resort revenues from increased F&B sales and additional Resort business can result from high levels of performance in the job. There are considerable resort liability issues in failing to perform the job responsibilities.

LANGUAGE SKILLS
Ability to read and interpret documents such as trade magazines, menus, safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence.

MATHEMATICAL SKILLS
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to scale recipe servings up and down as needed. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and volume.

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.

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Strong and deductive communication, documentation and organizational skills
• Ability to maintain levels of food inventory while staying within the budgeted food cost parameters
• Knowledge of food and hygiene regulations (HACCP) is required
• Ability to lead and mentor a diverse team
• Professional appearance demeanor and conduct which represents Sea Pines Resort
• Ability to run Microsoft Office and Windows-based computer applications
• Understanding the yearly budgets with ability to read profit and loss and other financial statements.
• The ability to react to needed change in order to meet budgetary guidelines
• Able to work varied shifts including holidays and weekends
• Able to work in a high pressure, fast paced environment while staying positive
• Skilled in writing menus, production lists, F&B proposals and requisitions
• Experience with purchasing, receiving and inventory control
• Experience with counseling/coaching documentation with the ability to enforce Sea Pines Resort policy, food safety procedures and workplace safety procedures

REASONING ABILITY
Ability to apply common sense understanding 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.

SOCIAL SKILLS
Ability to provide leadership and interact effectively with coworkers, vendors, and guests of diverse ages, backgrounds, and interests. Ability to lead the culinary team under rushed conditions without loss of efficiency or effectiveness. Ability to interact effectively with other Resort departments to meet goals for the entire Resort.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing 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 frequently exposed to wet and/or humid conditions, and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, extreme cold, extreme heat, toxic or caustic chemicals, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.

EDUCATION and/or EXPERIENCE

• College degree preferred with additional degree or certification from established culinary school and 5 years of experience and/or training; or equivalent combination of education and experience
• Minimum 2 years, high volume and/or fine dining restaurant
• Minimum 5 years, management experience in a high volume or fine dining food and beverage operation
• Previous position must have overseen $4 million in revenue at minimum
• Upscale hotel, resort or restaurant experience managing a team with seasonal employees is preferred
• Experience managing and working effectively with international workforce, student interns (both international and domestic)
• Apprenticeship of Certification course from culinary school preferred
• Financial understanding in food costs and minimizing waste in the kitchen is required

CERTIFICATES, LICENSES, REGISTRATIONS
Valid Driver's License

Job Type: Full-time

Pay: From $70,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Weekly day range:

• Weekend availability

Work setting:

• Casual dining restaurant
• Fine dining restaurant

Ability to commute/relocate:

• Hilton Head Island, SC 29928: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 3 years (Preferred)
• Cooking: 5 years (Preferred)

Work Location: In person

Salary : $70,000 - $-1