Chef de Cuisine

JOB SUMMARY

Accountable for the quality, consistency and production of the restaurant
kitchen. Exhibits culinary talents by personally performing tasks while leading
the staff and managing all food related functions. Coordinates menus,
purchasing, staffing and food preparation for the property's restaurant. Works
with team to improve guest and employee satisfaction while maintaining
the operating budget. Must ensure sanitation and food standards are achieved.

Develops and trains team to improve results.

CANDIDATE
PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food
and beverage, or related professional area.

OR

• 2-year degree
from an accredited university in Culinary Arts, Hotel and Restaurant Management,
or related major; 2 years experience in the culinary, food and beverage,
or related professional area.

CORE WORK
ACTIVITIES

Ensuring Culinary Standards
and Responsibilities are Met for Restaurant

• Develops, designs,
or creates new applications, ideas, relationships, systems, or products,
including artistic contributions for restaurant.

• Supervises restaurant
kitchen shift operations and ensures compliance with all Food & Beverage
policies, standards and procedures.

• Maintains food preparation handling
and correct storage standards.

• Recognizes superior quality products,
presentations and flavor.

• Plans and manages food quantities and plating
requirements for the restaurant.

• Communications production needs to key
personnel.

• Assists in developing daily and seasonal menu items for
the restaurant.

• Ensures compliance with all applicable laws
and regulations regulations.

• Follows proper handling and right
temperature of all food products.

• Estimates daily restaurant production
needs.

• Prepares and cooks foods of all types, either on a regular basis
or for special guests or functions.

• Checks the quality of raw
and cooked food products to ensure that standards are met.

• Determines
how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates
activities of cooks and workers engaged in food preparation.

• Utilizes
interpersonal and communication skills to lead, influence, and encourage others;
advocates sound financial/business decision making; demonstrates
honesty/integrity; leads by example.

• Leads shift teams while personally
preparing food items and executing requests based on required
specifications.

• Supervises and manages restaurant kitchen employees.
Managing all day-to-day operations. Understanding employee positions well enough
to perform duties in employees' absence.

• Encourages and builds mutual
trust, respect, and cooperation among team members.

• Serving as a role
model to demonstrate appropriate behaviors.

• Ensuring and maintaining
the productivity level of employees.

• Ensures employees
are cross-trained to support successful daily operations.

• Ensures
employees understand expectations and parameters.

• Establishes
and maintains open, collaborative relationships with employees and ensures
employees do the same within the team.

Establishing
and Maintaining Restaurant Kitchen Goals

• Sets and supports
achievement of kitchen goals including performance goals, budget goals, team
goals, etc.

• Developing specific guidance and plans to prioritize,
organize, and accomplish daily kitchen operations work.

• Understands
the impact of kitchen operation on the overall property financial goals
and objectives and manages to achieve or exceed budgeted goals.

•
Effectively investigates, reports and follows-up on employee accidents.

•
Knows and implements company safety standards.

Ensuring
Exceptional Customer Service

• Provides services that are above
and beyond for customer satisfaction and retention.

• Manages day-to-day
operations, ensuring the quality, standards and meeting the expectations of
the customers on a daily basis.

• Improves service by communicating
and assisting individuals to understand guest needs, providing guidance,
feedback, and individual coaching when needed.

• Sets a positive example
for guest relations.

• Emphasizes guest satisfaction during all
departmental meetings and focuses on continuous improvement.

• Empowers
employees to provide excellent customer service.

• Handles guest problems
and complaints.

• Interacts with guests to obtain feedback on product
quality and service levels.

Managing and Conducting
Human Resource Activities

• Identifies the developmental needs
of others and coaching, mentoring, or otherwise helping others to improve their
knowledge or skills.

• Participates in training restaurant staff on menu
items including ingredients, preparation methods and unique tastes.

•
Manages employee progressive discipline procedures.

• Participates in
the employee performance appraisal process, providing feedback as needed.

• Uses all available on the job training tools for employees.

•
Assists as needed in the interviewing and hiring of employee team members
with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers,
and subordinates by telephone, in written form, e-mail, or in person.

•
Analyzes information and evaluating results to choose the best solution
and solve problems.

• Attends and participates in all pertinent
meetings.