Chef de Cuisine jobs in the United States

OVERVIEW/BASIC FUNCTION

Responsible for the daily operations of hotel kitchen from preparation to execution of all meal periods.

RESPONSIBILITIES

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

• Ensure that standards are maintained at a superior level on a daily basis.

• Ensure proper ordering/purchasing of products for every day and specifically weekends.

• Act as a creative force in menu development.

• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks.

• Meet with the Chief Steward to review equipment needs, cleaning schedule/project status, health/safety and sanitation follow up.

• Meet with the Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.

• Research and develop new trends in fine dining, regional cuisine and other worldly cuisine.

• Interact with restaurant guests/visit restaurant in each meal period and connect with guests.

• Address guest concerns/complaints and resolve to complete satisfaction.

• Participate in all management meetings.

• Ensure that staff report to work as scheduled, document any late or absent employees.

• Coordinate breaks for staff.

• Ensure that each kitchen work area is stocked with specific tools, supplies and equipment to meet the business demand.

• Train restaurant staff on cuisine and dish preparation/presentation to assist in selling to guests.

• Monitor and review daily revenue reports, labor reports, food cost and all other F&B reports., adjusting where necessary to ensure costs in line with budget and revenues.

• Ensure that recipe books, production schedule, plating guides, photographs are current and posted.

• Monitor performance of staff and ensure all procedures are complete to the department standards; rectify deficiencies with respective personnel.

• Monitor quality control, plate presentation, food quality, food taste, etc.

• Work on line during service and assist wherever needed.

• Be aware of any shortages and make arrangements before the item runs out.

• Observe guest reactions and confer with service staff to ensure guest satisfaction.

• Promote positive guest relations at all times.

• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.

• Conduct frequent walk through of the kitchen and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

• Inspect the cleanliness of the line, floor, and all kitchen stations; direct staff to rectify any deficiencies.

• Ensure that staff maintain and strictly abide by the Health Department and hotel requirements.

• Maintain proper storage procedures as specified by the Health Department and hotel requirements.

• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.

• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.

• Minimize waste and maintain controls to attain forecasted food and labor costs.

• Ensure that excess items are utilized efficiently.

• Monitor and ensure that all closing duties are completed to standard before staff sign out.

• Foster and promote a cooperative working climate, maximizing productivity and employee morale.

• Meet with Sous Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.

• Conduct daily briefings with the kitchen staff, inform about occupancy levels, reservations, company values and SAG guests.

• Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an ongoing training program for existing staff; reevaluate positions in the kitchen and make changes wherever necessary.

• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.

• Conduct scheduled performance appraisals.

• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.

• All other duties as required.

QUALIFICATIONS

• Experience: Minimum five years’ culinary/kitchen management experience in an upscale environment.

• Education: High school diploma; culinary degree preferred.

• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

• Extensive knowledge in local and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency; thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen; ability to lead a team; flexibility with work schedule; excellent presentation skills; strong written and verbal communication skills; excellent listening skills.

• Language: Required to speak, read and write English, with fluency in other languages preferred.

• Physical Requirements: Must be able to exert physical effort in transporting 65 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

• Licenses & Certifications: Manager’s Food Handler Certification.