Chef de Cuisine

Chef De Cuisine

The Chef De Cuisine is responsible for all food & beverage production and service. This position reports to the Executive Chef - Bentwater yacht and Country Club. This person assists in planning and implements budgets, hires, trains and supervises subordinates and applies relative marketing principles to ensure the wants and needs of club members and guests are consistently exceeded.

Education/Training (or equivalent): H.S. Degree College Degree* Certification/License*High school diploma or GEDCollege Degree preferred

Minimum 5 -10 years management experience in high volume food & beverage establishment requiredMulti-unit management preferred.TABC (Texas Alcohol Beverage Commission) certification required within 90 days from start dateCPR Certification required within 90 days of employment.

Technical or Administrative Knowledge:Proficient in MS OfficeProficient in POS Software - Jonas preferredBasic Accounting knowledge (P&L responsibilities)

Special Skills and Abilities and/or:Motivational, ability to lead team, familiar with all styles of service, strong background of catering and banquet industry. Ability to develop and maintain training procedure for management and hourly employees. Personable / outgoing, good with people.Essential Functions include but not limited to the following:To have complete understanding and knowledge of every station on the line.Prepares cost worksheets for all events and menu specialsWeekly, daily ordering and maintaining inventory controlsWeekly and monthly counting, costing and reporting of inventoryScheduling all kitchen staff for regular service as well as banquetsDirecting and teaching staff dailyDirect involvement of training new employee’s for the line.Attends daily taste panels.Manages food production to ensure the highest quality preparation and presentation on a consistent basis.Reviews line set up using standard set up chart.Tastes food and takes corrective actions if necessary.Ensures production level is in accordance with business forecast.Reviews 86’d items and relates information accordingly.Establishes and maintains professional standards of conduct and appearance at all times and manages by example.Monitors during meal period to ensure consistency of food quality, eye appeal, portion size, presentation and flavor of foods. Makes sure production of food takes place in a timely fashion.Establishes and adheres to food cost and labor cost goals. Takes corrective actions as necessary to assure that financial goals are attained.Ensures all items are covered, dated, and labeled on the line and walk-in cooler.Assist with preparation of other food products on serving line.Keeps walk in cooler and refrigerated drawer clean and organized at all times.Has complete knowledge of all items on menu or special, how to cook, plate presentations and portion size.Makes plate drawing of daily specials and keeps on record. Posts and updates new plate drawing on the a La Carte lineAdhere to BWYCC mission statement and core valuesAdditional Duties as assigned by the Executive Chef and/or General Manager