Chef de Cuisine

To provide technical and administrative assistance to the Outlet Chef and ensures effective operation of the kitchen and food production outlets. Partner to Hire, train, supervise, motivate, mentor, schedule and discipline all culinary department associates. Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department. Ensure proper sanitation procedures are followed and the outlet kitchen is always clean, neat and orderly. Ensure an adequate supply of all products prepared on a timely basis. Establish standard recipes and ensure the compliance with them. Perform job functions with attention to detail, speed and accuracy. Prioritize, organize, delegate work and follow through. To be a clear thinker, remain calm and resolve problems using good judgment. Ensure that level of quality, portion control, and plate presentation is adhered to consistently. Consistently check line plating and quality, spot check outlets to ensure SOP’s are being followed. Respond properly in any hotel emergency or safety situation. Perform other tasks or projects as assigned by hotel management and staff. Assist in the overseeing of the Trevi’s kitchen and supervise the preparation and presentation of foods by line cooks and garde manger personnel, overseeing that all the food items are prepared as determined by the set forth standards. Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality. Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized Participates in training staff on menu items including ingredients, preparation methods and unique tastes. Operates and maintains all department equipment and reports malfunctions. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. Sets a positive example for guest and associate relations. Qualifications: Attention to detail, speed and accuracy. Prioritize, organize, delegate work and follow through. To be a clear thinker, remain calm and resolve problems using good judgment. Ability to instill safety and sanitation habits in all employees. Teach and mentor associates the importance of consistency in preparation and presentation. Maintain cleanliness of work area at all times. 1 year minimum supervisory related job experience is required. Culinary related education is preferred but not required. Must have State of Florida food safety certification. Keep walk-in, prep area and equipment up to Health Department standards at all time. Demonstrate personal ownership to tasks and follow through to achieve the required results. Use a "hands-on" approach to management. Abilities to inspire, train, and develop people for promotion. Experience communicating, training, and managing multi-lingual staffs. Experience training and cross-training employees. Instill a "can-do" attitude in employees. Coach employees how to resolve and de-escalate conflicts. Instill a calm, organized approach in all situations. Helps to manage wages, productivity and expenses in accordance with business demand. Assists outlet chef with kitchen operations as necessary. Performs all duties of kitchen associates as required. Recognizes superior quality products, presentations and flavor. Maintains purchasing, receiving and food storage standards. Ensures compliance with all local, state and federal (OSHA, and Health Department) regulations. Supports procedures for food & beverage portion and waste controls. Follows proper handling and HACCP procedures of all food products. Physical Requirements: Ability to stoop, grasp, lift and or carry or otherwise move or push goods on a hand cart weighing a maximum of 70 pounds. Ability to work standing up in a confined area for long periods of time in order to perform the essential functions Working Environment: Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures Exposure to food and beverage hazardous cleaning chemicals Exposure to food items and beverages Tools & Equipment: Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coupes, blenders, burr mixers, induction burners, pasta cooker. Ovens, grills, stoves, flat tops, salamanders #J-18808-Ljbffr