Chef de cuisine

Kitchen Manager

Reports directly to the Executive Chef and Executive Sous Chef

Responsible for maintaining food quality and ensuring guest satisfaction

Work closely with the Executive Chef and Executive Sous Chef in menu development and presentation

Work closely with Executive Chef to standardize recipes

Responsible along with Executive Chef/Executive Sous in maintaining overall food & labor cost within budgetary guidelines

Maintain standards of hygiene throughout the kitchen

Must be actively involved in monitoring staff performance

Maintain food presentation quality in the restaurant at all times

Execute all production and plating in a timely efficient manner to meet and exceed guest expectations

Source out new products and supplies to constantly develop menus

Remain on top of culinary trends & seek ways to improve culinary trends

Ensure that proper par stocks of all food items are maintained

Motivate and train staff

Receive all goods and ensure that they meet company quality specifications and reject those items that do not

Liaise with outlet manager and service staff regarding service issues

Any other duties as assigned by the company

Salary Range $90,000 - $95,000 Annually

Excellent communication skills, verbal and written

Minimum 5 years experience in an A La Carte Kitchen within a hotel environment with management and supervisory experience

High energy, positive attitude, willingness to learn and grow

Shows initiative and creativity

Logical thinker and team player

Ability to create standard recipes

Excellent plate presentation

Strong understanding of purchasing, receiving, inventory control and stock rotation

Excellent knowledge of modern, cutting edge culinary trends