Chef de CuisineCharlestowne Hotels • Hendersonville, NC, US
Chef de Cuisine
Charlestowne Hotels • Hendersonville, NC, US
19 days ago
Job type
- Full-time
- Quick Apply
Job description3 years’ experience as a Executive Chef, Exec Sous Chef or CDC, preferably with a full-service property Management experience required Graduate of an accredited Culinary School program preferred Must have experience at properties of similar size and quality Proficiency in Microsoft applications is required Verifiable record improving measurable metrics relation to the Food Department and guest satisfaction Clear, concise written and verbal communication skills Excellent service & communication skills Strong technical skills Excellent time management skills Strong organizational skills Computer and telephone skills required Excellent listening skills Exceptional detail in follow-up Excellent safety and sanitation skills Creative problem solving skills Basic mathematical skills required Strong attention to detail While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms, climb or balance, and talk or hear The employee must regularly lift and or move up to 25lbs - occasionally lift or move up to 50lbs Must be capable of working effectively in hot and cold environments, and successfully manage stressful and / or emergency situations.
The Chef de Cuisine is to direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel. The Chef de Cuisine reports to the Director of F&B / Culinary and ultimately the General Manager.
ESSENTIAL JOB FUNCTION
- Responsible for enhancing the food product that is presented to guests
- Make changes that respond to the marketplace and to guests’ needs, both present and anticipated
- Recommend changes to the food product
- Use market research to develop new products
- Creates and plans all meals and menus for the restaurant / s, outlet / s and catered events.
- Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
- Expedite peak meal periods by maintaining a "hands on" approach.
- Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel
- Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety.
- Responsible for the selection, training, and development of the personnel within the department
- Assures timely set up, schedules well trained cooks in all areas in proper uniform.
- Participates in monthly inventories. Initiates programs to reduce breakage and loss in China, Glass and Silver.
- Able to exercise hire and fire discretion within the hotel's policies
- Oversee divisional matters as they relate to federal, state and local employment and civil rights laws
- Control the elements that determine profit and loss
- Responsible for all major operating expenses
- Set margins and manage the business against projections
- Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking
- Professionally represent the hotel in community and industry organizations and events
- Participate as a team player with all departments
- Provide constructive feedback to all departments
- Be a leader and a role model to all employees
KNOWLEDGE / EXPERIENCE :
SKILLS :
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.
You may be assigned other duties as needed and your duties may change from time to time, based on your skills and at the need and discretion of the company. You will represent the hotel and management company in a positive and professional manner at all times.
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Chef Cuisine • Hendersonville, NC, US