Chef De Cuisine

ESSENTIAL DUTIES & RESPONSIBILITIES :

• Must be able to train, supervise and work with all the kitchen staffs in order to prepare, cook and present food according to restaurant standard recipes.
• Understand and execute Family Style Service at all times with guest and co-workers.
• Provide quality food products and meet budget requirements.
• Must set an example of excellence to all employees in terms of attendance, morale, appearance and work ethic.
• Communicate with Executive Chef and the Food and Beverage Director.
• Supervises the assigning of specific duties to employees for efficient operation of the kitchen.
• Supervise the culinary staff schedules so that proper coverage is maintained while keeping payroll costs in line.
• Ensure proper receiving, storage (including temp.-settings) and rotation of food products so as to exceed Health Department regulations.
• Hire, schedule and train all culinary staff to include conducting roll call and monthly meetings, illustrating the proper food handling techniques.
• Monitor staff performance.
• Define performance requirements and develop action plans for achievement of goals.
• Verbally communicate, in a calm, positive demeanor, during the course of the function with the service staff.
• Supervise cleanup of kitchen area and proper breakdown and storage of equipment.
• Attends meeting such as menu meetings.
• Orders supplies for the departments.
• Understanding and carryout family style service with employees and guest a like.
• Experience handling intoxicated and demanding guest preferred.
• Ability to obtain any government required licenses or certificates including a racing license. CPR training required. First aid training preferred.

Must have extensive knowledge in Microsoft Office (Word, Excel, .

All other duties as assigned.

EXPERIENCE / QUALIFICATIONS / SKILLS / REQUIREMENTS :

• Must be able to explain and demonstrate that he or she can perform the essential functions of the job.
• Must have comprehensive knowledge of food and products, standard recipes and preparations.
• Knowledge of all applicable federal, state and local health and safety regulations.
• Ability to grasp, lift, carry or transport up to 70 lbs.
• Ability to operate all food equipment.
• Ability to set realistic goals and standards.
• Minimum of 2 years’ experience in Management and minimum 5 years’ experience in mid-high volume kitchens.
• Must be experienced in high volume kitchens.
• Must be able to stand / walk / sit for extended periods. May be exposed to working in a noisy, smoke / secondary smoke environment.
• Must be at least 21.
• Must be able to obtain and maintain appropriate licensing.
• Must exhibit patience and teamwork with guests, staff, and specialty functions and any other duties assigned or assumed.
• Subject to pre-employment drug screening.

EDUCATIONAL REQUIREMENTS :

High School Diploma or equivalent. Minimum of Associates Degree in Culinary Arts.