Chef de Cuisine

Chef De Cuisine - PradoCoordinate 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 tablesConduct daily shift briefings to Prado kitchen colleaguesHave a good understanding of inventories, pricing, cost controls, requisitioning and issuing supplies and equipment for food production, reports and costs menusPromote a Fun/Professional and Disciplined work environmentLead by example using Omni's Service CultureSupport/Coach/Lead & motivate Prado kitchen associatesActively share ideas, opinions & suggestions in meetingsEnsure storeroom requisitions are accurate to minimize repeat visitsEnsure all kitchen colleagues are aware of standards & expectationsEnsure proper weekly & annual vacation scheduling of all kitchen colleagues while maintaining the Resort's quality standardsPromote Health and Safety at all timesEnsure proper hygieneEnsure all grooming, spot check and temperature control sheets are filled as requiredComplete monthly one on one's, & annual reviews as scheduledMaintain cleanliness and proper rotation of product in chillers and dry storage.Minimize wastage/spoilageMaintain consistent on the job training sessions for culinary colleaguesLiaison daily with Outlet Managers to keep open lines of communication & guest feedbackMaintain & improve all food preparations & presentationsStrive to achieve and surpass Medallia ScoresQualifications and Requirements:High school diploma or equivalentAt 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 experiencePrevious experience in a 4 Diamond luxury resort environmentThis job requires ability to perform the following:Carrying or lifting items weighing up to 50 poundsMoving about the outlet(s)Handling objects, productsBending, stooping, kneelingProven 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 drivenDemonstrates real passion for menu planning and leadershipOther: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, knivesOven, 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.