Chef de Cuisine
Lakehouse Hotel and Golf Resort
Description Chef De Cuisine A Head Chef, or Chef de Cuisine, at Brickmans Restaurant & Bar is a culinary expert who oversees the restaurant and other dining facilities' kitchen operations and staff. Their responsibilities include creating and maintaining the kitchen's budget, assigning tasks to other chefs, and ensuring customer satisfaction by quickly addressing any concerns that may arise. The duties of the Chef de Cuisine include, but are not limited to, the following:
- Ensuring the highest quality food and presentation standards for every guest every time.
- Strict management of food purchasing and inventory control.
- Train and manage kitchen staff in methods of cooking, preparation, plate presentation, portion and cost control, sanitation, and cleanliness.
- Maintaining a high sense of urgency during peak production times.
- Scheduling adequately to facilitate preparation and production while adhering to labor budget guidelines.
- Efficient and consistent execution of recipes and daily specials.
- Create an environment that fosters creativity, education, personal and professional development.
- Assist the HR and management team with a hiring strategy and making employment and termination decisions including, but not limited to, interviewing, hiring, and training. Also, evaluating, reviewing, and disciplining kitchen personnel as appropriate.
- Knowledge of the company policies and standards and administer prompt, fair, and consistent corrective action for any violation of company policies, rules, and procedures.
- Prepare all required paperwork, including inventory, ordering, forms, reports, and schedules in an organized and timely manner.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and preventative maintenance plans.
- Control food cost and usage by following proper requisition of products from vendors, product storage procedures, standard recipes, and waste control procedures.
- A graduate of a culinary institute with a minimum of an associate degree or completion of equivalent apprenticeship program, certified through the American Culinary Federation.
- 5+ years of practical experience in a full range of restaurants.
- Food SERV Safety Certification requires completion of this certificate within six months of employment.
- Requires clear, concise written and verbal communication skills, strong technical skills, excellent time management skills, strong organizational skills, excellent safety and sanitation skills and creative problem-solving skills.
- Ability to manage multiple and varying meal periods with a range of cuisine styles.
- Possess an excellent knowledge of world cuisine, current knowledge of regional and national trends in F&B to keep menus current, and a thorough knowledge of food handling and preparation techniques.
- Prior management experience managing line staff as well as exempt Chefs at a mid- to entry level.
- Strong budgetary, projections, and cost control skills required.
Vacancy posted 3 days ago
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