Chef de Cuisine

Overview:Be able tolead the culinary team helping between both Banquets and Restaurant operations. This critical member of our culinary team has an overall responsibility for the efficient and effective running of the kitchens and food :Manage the daily production preparation and presentation of all food for the hotels restaurant and Banquets to ensure a quality consistent product is produced which conforms to all Omni associates in scheduling training developing coaching/counseling conducting reviews. Also focus on attracting interviewing retaining and motivating the associates while providing a safe work inspect all food service sections during service time to ensure that the correct standards are maintained. Monitor analyze and control all labor and food costs; prepare the appropriate reports charts and schedules to ensure budgets are met or exceeded while quality is maintained or with the Resort Executive Chef in the creation costing and implementation of to step in and lead / assist in leadership positions in multiple kitchens. (Resort Outlets & Banquets). CDC possess strong communication skills in both verbal and written capacities to ensure Passover notes are thorough and detailed in the absence and or presence of the leader in that area while assisting in the different areas of the operation. Able to communicate effectively in multiple departments/roles as well as guest facingmeetings that may include PRE CONS tastings and site deadlines set forth by the department heads while keeping the hourly team aware of key dates and events happening across the of staff according to budget and business forecast. Able to assist in critiquing the monthly P&L based on business proper sanitation and maintenance of all kitchen facilities and with EcoSure& health code standards for that all kitchen equipment is in good working proper maintenance of all walk-in coolers (rotation of food products and cleanliness).Advise theresort executive chefon all matters relating to the kitchen area and ensure ahigh standard of cleanliness and hygienic practice throughout the guestsatisfaction with the smooth and effective running of the day-to-day maintaincontrol of the standards for purchasing and receiving closelywith the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving test andevaluate products for quality paying particular attention toyield/holding qualities/market price/wastage usage of expectations and ensures that staff understand them and that they execute said expectations within the proper support and leadership to accomplish our Medallia food quality scoreChecks and controls sign-in and sign-out procedures for kitchen any other job-related duties as :Candidate is required to have at least 2 years previous culinary management experience in anupscale full service five Diamond Kitchen Customer Service prior admin experience education and/or culinary degree of Microsoft Word Excel Delphi or similar programs requiredUse a computer to access Kronos Birch Street and MedalliaInteract with guests during tastings and special creative in creating menus while maintaining bottom lineServe Safe certified food manager/applicable food safety certifications positive energetic communication skills written and organizational skills to work a flexible schedule to include nights weekends and holidays.

Required Experience:

IC