Chef De Cuisine

Join us as our Chef de Cuisine at Eden Resort & Suites, where you'll help lead the culinary team in crafting unforgettable experiences for our guests. Must be available to work weekends and holidays. Responsibilities: • Assume control of the kitchen in the absence of the Executive Chef. • Collaborate with the Executive Chef in creating menus, SOPs, and overseeing all outlets. • Collaborate with the Banquet Chef in creating menus, training, and executing events • Participate in the responsibility to hire, train, direct, and supervise FB employees for all outlets • Establish and maintain an FB Manual, which reflects service standards, food quality production, portion, cost control, while conforming to State Health Department Codes. • Establish written standardized food recipes to ensure the production of consistent food quality. • Maintain cleanliness and organization in FB areas, including front and back of house. • Manage checklists, logs, and keep records. • Promote, organize, and service FB activities. • Assist in the preparation and adherence to the FB operational budget. • Attend weekly departmental and other employee meetings. • Hold regular FB staff meetings. • Plan, organize, and manage daily activities. • Manage and monitor daily activities, financial requirements, ordering, stock levels, and monthly inventory. • Daily walk-through to ensure the facility is safe, presentable, and that courtesy and efficiency are being exercised. • Operate within the guidelines, policies, standards, and constraints established by Eden Resort. • Other duties as assigned by management. Qualifications: • Strong organizational skills. • Excellent verbal and written communication skills. • Ability to use logic or rational thinking to resolve issues. • Ability to perform basic mathematical skills. • Customer service oriented, ensures every guest has an outstanding experience. • High level of professionalism. EDUCATION AND EXPERIENCE REQUIRED: • A minimum of five (5) years of Food & Beverage supervisory experience is required. • A bachelor’s Degree in Culinary Arts, Culinary Management, or any related degree is preferred. • Knowledge of Microsoft Office Suite. • ServSafe Certified. PHYSICAL REQUIREMENTS: • Ability to grasp, lift overhead, and/or carry 50 lbs. maximum. • Ability to perform activities such as bending, kneeling, crouching, reaching, standing, pushing, lifting, and grasping. • Ability to stand for extended periods of time. Compensation: $68,000 - $73,000

• Assume control of the kitchen in the absence of the Executive Chef. • Collaborate with the Executive Chef in creating menus, SOPs, and overseeing all outlets. • Collaborate with the Banquet Chef in creating menus, training, and executing events • Participate in the responsibility to hire, train, direct, and supervise FB employees for all outlets • Establish and maintain an FB Manual, which reflects service standards, food quality production, portion, cost control, while conforming to State Health Department Codes. • Establish written standardized food recipes to ensure the production of consistent food quality. • Maintain cleanliness and organization in FB areas, including front and back of house. • Manage checklists, logs, and keep records. • Promote, organize, and service FB activities. • Assist in the preparation and adherence to the FB operational budget. • Attend weekly departmental and other employee meetings. • Hold regular FB staff meetings. • Plan, organize, and manage daily activities. • Manage and monitor daily activities, financial requirements, ordering, stock levels, and monthly inventory. • Daily walk-through to ensure the facility is safe, presentable, and that courtesy and efficiency are being exercised. • Operate within the guidelines, policies, standards, and constraints established by Eden Resort. • Other duties as assigned by management.

Compensation:
$68,000-$73,000 per year