Chef de Cuisine

Food and Beverage
Written By Kelly Haynie

$65-$70K/Annually

The Chef de Cuisine is responsible for supporting the Executive Chef in managing the daily operation of the kitchen. Responsibility includes overseeing production and staff management including hot line, cold line, pastry, second shift, dish, and expo. The Chef de Cuisine is responsible for ensuring that all meals coming from the kitchen are well prepared regarding quality, consistency, eye appeal, taste and food cost.  He/she is expected to provide training for all staff, meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation.  He/she is also responsible for controlling food and labor costs while maximizing guest satisfaction.

 

Education & Experience: 

  • At least 6 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.

  • Must have at least 2 years of Fine Dining experience.

  • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

 

 

Physical requirements:

  • Long hours are sometimes required.  Must be able to work weekends and holidays.

  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

 

 

 

 

General Requirements:

  • Always maintain a warm and friendly demeanor.

  • Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous and service oriented manner.

  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.

  • Act as a coach and mentor; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback and administer corrective action when needed.

  • Must be able to multitask and prioritize departmental functions to meet deadlines.

  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.

  • Cook in any kitchen department as needed, taste products that are produced to ensure quality and consistency.

  • Assist the Executive Chef in presenting new menu items and relevant culinary information to the sales team, culinary staff and other company properties on an on-going basis.

  • Attend all hotel required meetings and trainings.

  • Maintain regular attendance in compliance with BC Lynd’s Standards, as required by scheduling, which will vary according to the needs of the hotel.

  • Maintain high standards of personal appearance and grooming, which include wearing nametags.

  • Continually monitor cleaning and maintenance of all kitchen equipment

  • Comply with BC Lynd’s Standards and regulations to encourage safe and efficient hotel operations.

  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.

  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.

  • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.

  • Must be able to maintain confidentiality of information.

  • Perform other duties as requested by management.

 

Fundamental Requirements:

  • Work with other F&B managers and keep them informed of F&B issues as they arise.

  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.

  • Coordinate and monitor all phases of Loss Prevention in kitchen areas.

  • Prepare and submit required reports in a timely manner.

  • Monitor quality of all food products and presentation.

  • Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly action plans.

  • Oversee all aspects of the daily operation of the kitchen and food production areas, hot food from the main kitchen and bakery, and cold food from the pantry.

  • Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.

  • Respond to guest complaints in a timely manner.

  • Ensure compliance with SOP’s in all outlets.

  • Ensure compliance with requisition procedures.

  • Conduct staff performance reviews in accordance with BC Lynd’s standards.

  • Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.

  • Know and enforce all local health department sanitation laws.

  • Know how to compute daily food cost.

  • Assess food portion size, visual appeal, taste and temperature of items served.

  • Check all stations at the end of every shift for proper food storage and sanitation.

  • Check food purchases for proper ordering, quality and price structure.

  • Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.

  • Prepare daily food production sheets.

  • Cut meat, poultry, and seafood according to daily business.

Qualifications

Benefits:

  • Paid Time Off

  • 6 Paid Holidays

  • Discounted Hotel rooms at over 6,000 Marriott properties

  • Cash Bonus for Hiring Referrals

  • $6 employee meals

  • Health, Dental, Vision, and Life Insurance Policies

  • 401K Program

  • Discounted Bus Pass

  • Discounted Downtown Parking

  • Leadership Development Program

  • Supervisor Training

  • Recognition Programs

Kelly Haynie
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Training Coordinator - Human Resources