Chef de Cuisine - The Hay-Adams

Kitchen Manager

Assists Executive Chef in operating and managing the hotel kitchen on a daily basis with special emphasis on the Food & Beverage outlets. Guaranties that high quality standards will be consistently achieved. Ensures inventories are kept up to par, and food costs are kept within the budget.

Essential Duties & Responsibilities

• The Hay-Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description.
• Supervises all phases of food production for the a la carte outlets and when necessary, banquets, private dining and employee cafeteria.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.
• Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Opening shift Ensures all scheduled staff shows up for scheduled time of work, and unlocks secured areas (i.e. reach-ins, walk-ins), secure keys according to procedures.
• Complete Opening Duties: Inspect the cleanliness and working conditions of all tools, equipment and supplies. Check production schedule and pars. Establish items for the day.
• Prepare all menu items following recipes and yield guides, according to departmental standards.
• Inform the Executive Chef of any foreseeable shortages before the item runs out.
• Inform the Food & Beverage service staff of 86'd items and the amount of available menu specials throughout the meal period.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food costs.
• Will work with the Director of Restaurants in providing a high-level product that is innovative in both taste and appearance.
• Perform any other reasonable duties as required and directed.

Qualifications

To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential tasks.

Supervisory Responsibilities

Responsible for managing the Kitchen environment. Includes line cooks, pantry staff, pastry staff and stewarding. Assist in training, directing work, addressing complaints and resolving problems, and promoting department Standards of Excellence.

Education and Experience

High school diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene certificate. Three (3) years of experience as a Sous-Chef at a Four (4) star hotel or restaurant. Food handling certificate preferred.

Language Skills

Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus.

Mathematical Skills

Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurements, volume and distance.

Reasoning Abilities

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Basic computer skills.

Physical Abilities

While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.

$90,000 - $100,000 a year

B. F. Saul Hospitality Group