Chef de Cuisine

General Summary Of Duties:
Supervise and participate with all specialty room kitchen personnel to prepare, cook and present food according to hotel standard recipes. Create quality food products to ensure guest satisfaction.
Role and Responsibilities: (Includes but is not limited to the following)
Assign specific duties to all staff for efficient operation of kitchen. Train and supervise kitchen staff in the proper preparation of menu items.
Ensure proper receiving, storage (including temperature-setting) and rotation of food products. Adhere to control procedures for food cost and quality.
Provide guest satisfaction through outstanding guest service.
Write recipes, maintain inventory and order supplies as needed.
Schedule appropriate number of staff needed for each day and week – maintaining Labor cost control.
Ensure department maintains requirements for area sanitation.
Reports any equipment in need of repair to chef and the engineering department for service.
Performance Requirements: (Knowledge, skills and abilities)
Ability to read, write, speak and understand the English language to comprehend and follow written and/or verbal instructions from management, guests and employees
Ability to perform duties within varying conditions such as hot to normal to cold, temperature ranges as well as unfavorable conditions of hot, noisy, smoky and wet.
"CLEAN AS YOU GO" -- Keep your kitchen neat and orderly and perform general cleaning tasks using standard hotel cleaning products, as assigned, to adhere to standards.
Ability to maintain attendance and grooming in conformance with standards.
Sufficient manual dexterity of hand in order to use knives and kitchen tools.
Ability to operate kitchen equipment including steamer, deep fryer, ovens, broilers, and grills.
Utilize a hands-on approach to training and developing kitchen staff.
Utilize experience training food prep employees.
Ability to instill safety and sanitation habits and procedures in all employees.
Teach employees the importance of consistency in preparation and presentation.
Display thorough knowledge of food handling and preparation techniques.
Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
Consistently check prep work, station set up, line plating and quality.
Inventory, Requisitions, food and labor cost controls skills
Ability to prepare a variety of cuisines, using skill and creativity.
Prep, stock, and rotate line to ensure ample supply of products is maintained.
Work closely with wait staff to exceed guest expectations.
Prefer Large Volume restaurant experience at 4-5 star level properties.
All HAZCOM positions: Ability to comprehend product labeling instructions to enable the safe application of products and processes with the Hotel.
Adhere to through proper training and understanding of Clark County Health Code
Clear, concise written and verbal communication skills with management and staff
Ability to sell concepts and ideas to management, peers, and employees.
Demonstrate team building experience.
Monitor level of workload and make staffing adjustments accordingly
Demonstrate ability to lead by example.
Build morale and spirit with a participative management style.
Instill a guest service attitude in all employees.
Training and developing employees with limited education/experience.
Supervise, discipline, coach and counseling, perform reviews for all associates.
Ability to read, write, speak and understand the English language to read and utilize math skills for recipes, measurements and food requests.
Understanding of computers for recipe cards and recipe books as well as ordering procedures and controls
Demonstrate excellent time management skills with hands on approach to assist staff in completion of tasks.
Utilize strong organizational skills.
Provide strong customer service orientation and skills.
Demonstrate excellent listening skills with Exceptional detail in follow-up.
Create courteous, friendly, professional work environment.
Utilize creative problem-solving skills using proper judgment an initiative.

Employment type
Full-time

Work arrangement
No