Chef de Cuisine

Description

POSITION PURPOSE:
Train, supervise, and work with all chefs’ staff in order to prepare, cook, create, and present food according to hotel standard recipes for quality food products.  Assist in the control of food, labor, and departmental expenses. 

ESSENTIAL FUNCTIONS:
1. Assigns, in detail, specific duties to all associates under supervision for efficient operation of kitchen
2. Selects, trains, and supervises outlets kitchen staff in the proper preparation of menu items.
3. Schedules culinary staff so that proper coverage is maintained while keeping payroll costs in line. Process time edits in a timely manner.
4. Ensures proper ordering, receiving, storage (including temperature-setting) usage and rotation of food products so as to comply with Health Department regulations.
5. Adhere to control procedures for cost and quality.
6. Supervises daily safety and sanitation practices.
7. Maintains vacation schedule for proper staffing.
8. Assists engineering in repair controls of equipment and preventative maintenance programs.
9. Performs other duties as requested, such as development and execution of special events, Private Dining Room parties and staff events.
10. Oversees all food orders and requisitions to maintain proper par levels and costs while providing fresh, quality products, inspecting all current products for freshness and proper documentation of any waste.
11. Coordinates daily menus and specials, Private Dining Room Menus and specials.
12. Oversees and is able to work all stations in the outlets kitchen.
13. Ensures daily prep/pull list is completed and BOH operations are adequately prepared for anticipated business levels.
14. Monitors that food portioning, preparation, and presentation are consistent to avoid waste and control costs.
15. Prepare all food items according to recipe specifications.
16. Managers must respond to the Marcus Safety standards on any associate or guest incident/accident by completing the appropriate investigation form or first report of injury.
17. Perform other duties as assigned.
18. Organizes kitchen and maintains all ServSafe, sanitation and safety policies and documentation.
19. Ensures all BOH staff members are properly trained.
20. Sets the example and ensures all staff are promoting a professional work environment by upholding proper grooming and uniform standards, following all food safety and HACCP guidelines, displaying a positive, professional attitude and language in all situations, being prepared by anticipating business levels, keeping a clean, safe work area.
21. Maintains current SDS list and accessibility, along with proper staff training and how to use it.
22. Follows through on all disciplinary actions with proper documentation, training and guidance in a positive, professional manner.
23. Gives support to all Outlet kitchen operations as well as any FOH needs.
24. Maintains budgetary food and beverage costs.
25. Will take part in & perform all inventories to ensure that all products are accurately counted and recorded.
26. Proficiency with computer software for the following: ordering, inventory, scheduling, time & labor.
27. Abides by and upholds overall customer service standards.
28. Abides by and upholds kitchen and outlets service standards.
29. Performs any such other related duties as may be required or directed.

POSITION REQUIREMENTS:
1. High school education preferred.  Apprenticeship, post secondary school, or equivalent work experience beneficial.
2. Managerial and production experience required in similar hotel or resort.  3-5 years in management of high volume production of hot and cold food, associate dining, upscale restaurants, and multiple outlet operations.
3. Additional language skills and basic computer knowledge helpful.
4. Thorough knowledge of food products, standard recipes, and proper preparation.
5. Ability to read, write, and speak English to comprehend and communicate job functions.
6. Finger/hand dexterity in order to operate food machinery.
7. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a continuous schedule.
8. Knowledge of food and labor cost controls, and the calculation of these controls.