Chef de Cuisine

E11EVEN Club Hotel & Residences Chef De Cuisine

The Chef de Cuisine is responsible for supporting the Executive Chef and Sous Chef in all aspects of the kitchen, such as delivering consistently high-quality food, menu plans, collaboration with F&B Management, portion and inventory control, financial responsibility, optimizing staff productivity, and keeping up to date with new products and preparation techniques. This role balances excellent cooking skills with managerial decision-making and team leadership, making it a great role for an experienced and accomplished kitchen professional. A Chef de Cuisine must understand the importance of delivering a consistent high-quality product and experience while achieving revenue targets and managing costs.

Responsibilities include ensuring exceptional quality of all ingredients, preparation, and plating of food items; controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control; conducting daily line checks, food reviews, and recipes of the day; exhibiting culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food-related functions; delivering the company experience for guests and employees; communicating and reinforcing the service vision for the hotel to managers and employees; creating an environment at the hotel designed to stimulate all senses through personal services, amenities, and experiences provided by employees; ensuring that the hotel delivers the company experience by reviewing hotel operations from the customer's perspective as well as from a business perspective; working closely with the Executive Chef and Purchasing Manager on costing, production, and control for proper recipe execution and waste management; providing employees with the tools and environment they need to deliver the company experience; developing and implementing strategies and practices that support employee engagement; seeking out sources of fresh food; monitoring all produce and meat for freshness; suggesting daily specials that incorporate seasonal or special-order ingredients; maintaining product consistency by conducting inspections of seasonings, portion, and appearance of food; ensuring that unused food is stored properly to minimize waste and maximize quality; coordinating service with restaurant and banquet operations; managing the daily operation of the kitchen; ensuring that proper sanitation practices are followed; ensuring proper staffing levels by assisting in the recruiting, interviewing, and hiring of talented kitchen staff members in accordance with E11EVEN Club Hotel & Residences hiring policies; assessing the need for and reporting necessary kitchen repairs; scheduling staff based upon forecasted volumes; coordinating the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests; stepping in for other kitchen staff as needed; attending staff and management meetings as needed; and other duties as assigned by supervisor or other management.

Qualifications include high school or equivalent education required, degree from a recognized culinary institution preferred, seven to ten (7-10) years of experience in a professional, high-volume kitchen, pub, or restaurant environment, strong preference for a chef who already locally sources their ingredients, strong communication skills, strong leadership skills; ability to motivate teams to produce consistently great food, adept at working effectively in high-energy, busy environments and works well under pressure, willing and able to work evenings, weekends, and holidays, can work independently as well as part of a team, passion for good food, local ingredients, and quality customer experiences, excellent knife skills, must love and enjoy working with food, ability to portion control on a large scale, able to deliver and exceed the expectations of a highly demanding clientele, professional appearance and manner; good character to work in a fast-paced team, positive, honest, and energetic work ethic, solid track record of success, demonstrating upward career tracking, able to work ten-hour-plus shifts, with the ability to stand, sit, or walk for extended periods of time, able to grasp, lift, and/or carry up to 50 lbs. as needed, finger/hand dexterity to operate kitchen machinery, knives, etc., able to withstand changes in temperature, occasional smoke, steam, and heat, and work in a confined area, must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation.

Licenses or certificates include ServSafe Food Safety Certification (Manager), Food Service Card compliant and recognized in the State of Florida, ability to obtain and/or maintain any government required licenses, certificates, or permits.

Benefits include a comprehensive and competitive benefits package designed to support your health, well-being, and financial future, medical insurance, dental insurance, vision insurance, life insurance, short-term and long-term disability insurance, 401(k) Retirement Plan with employer matching contributions, paid holidays, paid vacation, paid sick leave (provided in accordance with applicable law), employee assistance program (EAP), educational opportunities / Tuition reimbursement, paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law. For employees based in Washington, up to 20 days of paid vacation per year, based on classification and length of service, Paid Sick & Safe Time accrues at 1 hour for every 30 hours worked, with up to 72 hours of unused time carried over from one anniversary year to the next. For employees based in Colorado, 8 paid holidays per year; employees working in the City of Denver receive 64 hours of designated holiday time per calendar year, up to 20 days of paid vacation per year, based on classification and length of service, 6 days or 48 hours of Paid Sick Leave per year, accrued at 1 hour for every 30 hours worked. For employees based in California, 8 paid holidays per year, up to 20 days of paid vacation per year, based on classification and length of service, capped at 1.5x annual accrual rate; non-supervisory employees working in the City of Los Angeles accrue up to 22 days of Compensated Time Off, based on length of service capped at 192 hours of combined PST and CTO, Paid Sick Time accrues at 1 hour for every 30 hours worked, unused time is carried over from one anniversary year to the next up to a maximum of 80 hours; employees working in the City of Los Angeles are provided 40 hours of Paid Sick Time annually on their anniversary, unused time is not carried over from one anniversary year to the next. Please note that certain benefits described above for associates in Washington, Colorado, and California may vary for associates covered by a Collective Bargaining Agreement ("CBA"). For such associates, eligibility for and the terms and conditions of benefits are governed by the applicable CBA and any applicable plan documents, and may differ from the benefits described above. In the event of any conflict or inconsistency, the terms of the applicable CBA and governing plan documents will control, as applicable. The above-referenced benefits do not apply to part-time positions.