Westin Chef de Cuisine

Westin Chef De Cuisine

Grand Pacific Hotel Services LP - Carlsbad, CA 92008

Overview

Salary Range $90,000.00 - $105,000.00 Salary Position Type Full Time Job Shift Varied

Description

Position Purpose

Exhibits culinary talents by personally performing tasks while leading the restaurant food preparation staff and managing all food related production. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for all periods of restaurant service. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget, and labor costs. Must ensure sanitation and food standards are achieved.

Essential Functions

Leading Culinary Teams

• Supervises and coordinates activities of cooks and workers engaged in food preparation for all meal periods.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• 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.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Leads shifts while personally preparing food items and executing requests based on required specifications.

Ensuring Culinary Standards and Responsibilities are met for Restaurant Service

• Estimates daily sales trends and production needs.
• Coordinates production and plating with the Sous Chef and Cooks.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for all service periods.
• Maintains food production and correct storage standards.
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Assists the Executive Chef and Purchasing Manager with menu planning and food purchasing.
• Develops seasonal and specialty menus for marketing purposes and continued development.
• Knows and implements brand's Safety Standards.
• Ensures compliance with all applicable laws and regulations.
• 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.
• Assists in determining how food should be presented and creates decorative and appealing plating 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.
• Strives to improve service performance.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.

Maintaining Culinary Goals Associated with Department Standards

• Sets and supports achievement of goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Supports procedures for food & beverage portion and waste controls.

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.
• Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Other:

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Westin/Solea Carlsbad Resort & Spa rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Supportive Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• 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.
• Organizes regular pre-shift discussions with FOH staff to cover necessary menu information, such as product info, specials, verbiage for menu items, etc.
• Attends and participates in all pertinent meetings.
• Perform other reasonable job duties as requested by Supervisors.

Specific Job Knowledge, Skills and Abilities

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Speak with others using clear and professional language.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
• Thorough working knowledge of hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and applicable health codes.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards.
• Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy
• Most work tasks are performed indoors. Temperature generally is moderate and controlled by resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10F) and kitchens (+110F), possibly for one hour or more.
• Must be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, pans or other items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
• Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Must be able to exert well-paced ability in limited space and to reach other locations of the resort on a timely basis.