Chef De Cuisine (Top of the Rock)

Job Description:\n\nPosition Summary: The Chef De Cuisine duties include supervising and coordinating every aspect of the restaurant food production and ensuring a high and consistent level of culinary quality and service for the front and back of the house, while meeting company standards, menu specifications, financial goals and production schedules. He/she is also responsible for overseeing the kitchen operation and providing as needed, hands on assistance for preparation and/or execution of meals to ensure constant culinary guest satisfaction. Essential Functions:Oversees daily operations of restaurants and ensure culinary readiness for each outletsApprove staff schedule according to budget and business forecast/needs. Monitor daily culinary operation efficiencyMonitor and control food production. Assess and improve ways to efficiently produce food for outlets to meet suitable business need and financial goals.Provide administrative assistance to the Executive Chef and/or the Executive Sous Chef as neededDevelop additions and adjustments to menuEnsure of proper staff culinary knowledge and assess training needs to enhance culinary productions and executionResponsible for product availability for restaurant itemsDirect proper sanitation of kitchen facilities and equipmentEnsure that all kitchen equipment is in good working orderDirect proper maintenance of kitchen coolers and freezers (food product rotation, sanitation, labeling, storing, etc.)Ensure safe working environment and techniques in the kitchenModel and promote good working relationship with all staff members & other departmentsEnsure that servers and kitchen staff do communicate about menu changesDiscuss and resolve operational challenges between front and back of the House when neededUnderstand and effectively communicate expectations to direct reports, ensure expectations are met while adhering to proper guidelines. Holds direct reports accountable to expected resultsMonitor and promote to all staff the importance of resort asset protectionFacilitate monthly departmental meetings and follow through on unresolved topicsOther duties as assigned Candidate Profile: Education and ExperienceCulinary experience 5 years or more of relevant professional cooking experience in hotel and/or Conference facilities, including management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.Ability to organize and manage multiple prioritiesAbility to stand for extended periods of timeMinimum of 2 years in a supervisory role with experience in coordination and managing staffExcellent interpersonal and communications skillsAbility to perform as a strong team player Physical Demands Ability to stand for extended periods of time Ability to bend, lift and carry heavy objects. Preferred Traits Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics, including shelf life and stock rotation. Ability to motivate others and lead people in the area of correct procedures and follow through. Ability to deal effectively with a variety of company personnel and outside vendors. Greatpersonal hygiene. Skills and KnowledgeWriting - Communicating effectively in writing as appropriate for the needs of the audience.Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).Reading Comprehension - Understanding written sentences and paragraphs in work related documents.Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training and development, compensation and benefits, labor relations and negotiation, and personnel information systems.Law and Government - Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules that apply to job (e.g., OSHA, EPA, ADA, CFC, NFPA, ASI).Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem. Management CompetenciesAdaptability - Ability to effectively adjust to major changes in work tasks or the work environment.Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.Problem Solving / Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions. Position Summary: The Chef De Cuisine duties include supervising and coordinating every aspect of the restaurant food production and ensuring a high and consistent level of culinary quality and service for the front and back of the house, while meeting company standards, menu specifications, financial goals and production schedules. He/she is also responsible for overseeing the kitchen operation and providing as needed, hands on assistance for preparation and/or execution of meals to ensure constant culinary guest satisfaction. Essential Functions:Oversees daily operations of restaurants and ensure culinary readiness for each outletsApprove staff schedule according to budget and business forecast/needs. Monitor daily culinary operation efficiencyMonitor and control food production. Assess and improve ways to efficiently produce food for outlets to meet suitable business need and financial goals.Provide administrative assistance to the Executive Chef and/or the Executive Sous Chef as neededDevelop additions and adjustments to menuEnsure of proper staff culinary knowledge and assess training needs to enhance culinary productions and executionResponsible for product availability for restaurant itemsDirect proper sanitation of kitchen facilities and equipmentEnsure that all kitchen equipment is in good working orderDirect proper maintenance of kitchen coolers and freezers (food product rotation, sanitation, labeling, storing, etc.)Ensure safe working environment and techniques in the kitchenModel and promote good working relationship with all staff members & other departmentsEnsure that servers and kitchen staff do communicate about menu changesDiscuss and resolve operational challenges between front and back of the House when neededUnderstand and effectively communicate expectations to direct reports, ensure expectations are met while adhering to proper guidelines. Holds direct reports accountable to expected resultsMonitor and promote to all staff the importance of resort asset protectionFacilitate monthly departmental meetings and follow through on unresolved topicsOther duties as assigned Candidate Profile: Education and ExperienceCulinary experience 5 years or more of relevant professional cooking experience in hotel and/or Conference facilities, including management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.Ability to organize and manage multiple prioritiesAbility to stand for extended periods of timeMinimum of 2 years in a supervisory role with experience in coordination and managing staffExcellent interpersonal and communications skillsAbility to perform as a strong team player Physical Demands Ability to stand for extended periods of time Ability to bend, lift and carry heavy objects. Preferred Traits Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics, including shelf life and stock rotation. Ability to motivate others and lead people in the area of correct procedures and follow through. Ability to deal effectively with a variety of company personnel and outside vendors. Greatpersonal hygiene. Skills and KnowledgeWriting - Communicating effectively in writing as appropriate for the needs of the audience.Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).Reading Comprehension - Understanding written sentences and paragraphs in work related documents.Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training and development, compensation and benefits, labor relations and negotiation, and personnel information systems.Law and Government - Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules that apply to job (e.g., OSHA, EPA, ADA, CFC, NFPA, ASI).Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem. Management CompetenciesAdaptability - Ability to effectively adjust to major changes in work tasks or the work environment.Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.Problem Solving / Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.