Chef de Cuisine

Chef De Cuisine - Prado

Coordinate and ensure the smooth and efficient flow of the culinary operations in Prado Restaurant Kitchen. Maintain and enhance the food products through a creative menu development and presentation.

Essential Functions:

• Actively interact with guests at tables
• Conduct daily shift briefings to Prado kitchen colleagues
• Have a good understanding of inventories, pricing, cost controls, requisitioning and issuing supplies and equipment for food production, reports and costs menus
• Promote a Fun/Professional and Disciplined work environment
• Lead by example using Omni's Service Culture
• Support/Coach/Lead & motivate Prado kitchen associates
• Actively share ideas, opinions & suggestions in meetings
• Ensure storeroom requisitions are accurate to minimize repeat visits
• Ensure all kitchen colleagues are aware of standards & expectations
• Ensure proper weekly & annual vacation scheduling of all kitchen colleagues while maintaining the Resort's quality standards
• Promote Health and Safety at all times
• Ensure proper hygiene
• Ensure all grooming, spot check and temperature control sheets are filled as required
• Complete monthly one on one's, & annual reviews as scheduled
• Maintain cleanliness and proper rotation of product in chillers and dry storage.
• Minimize wastage/spoilage
• Maintain consistent on the job training sessions for culinary colleagues
• Liaison daily with Outlet Managers to keep open lines of communication & guest feedback
• Maintain & improve all food preparations & presentations
• Strive to achieve and surpass Medallia Scores

Qualifications and Requirements:

• High school diploma or equivalent
• At least 1-2 years restaurant management experience in a full service outlet or similar setting.
• Hospitality Management Degree or some college preferred.
• Minimum 2 years of Sous Chef experience
• Previous experience in a 4 Diamond luxury resort environment

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Moving about the outlet(s)
• Handling objects, products
• Bending, stooping, kneeling
• Proven track record of cost control including food, equipment's, labor and wastage to meet the food quality goals and the hotel's financial goals.
• Enthusiastic, outgoing personality who is very guest driven
• Demonstrates real passion for menu planning and leadership

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Reading and writing abilities are utilized often when completing paperwork, ordering, interpreting results, and giving and receiving instructions.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.

Tools and Equipment:

• Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives
• Oven, grill/stove burners, microwave appliances.

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.