Chef de Cuisine

JOB DESCRIPTION

TITLE: Chef de Cuisine

DEPARTMENT: Culinary

REPORTS TO: Executive Chef

JOB OVERVIEW:

Develop all A La Carte dinning menus under specific area of duty. Manage and organize Culinary and

Steward Staff. Achieve established guest satisfaction ratings and meet budgeted goals for Labor

and Food Cost.

WORK ENVIRONMENT:

Boar's Head Kitchen/s, outside events, etc.

ESSENTIAL JOB FUNCTIONS

• Establish and maintain consistency in the preparation and presentations of all meals served in/out and from the Clubhouse.
• Produce Daily Specials.
• Attend all pre-meal meetings and conduct staff tastings of daily specials.
• Coach, supervise and assist all Culinary and Steward associates in their daily work and assignments.
• Maintain, supervise and observe all sanitation procedures and food rotation based on local and national regulatory standards.
• Maintain Food, Labor and Operating Cost as budgeted.
• Revise menu content and recipes seasonally, according to sales and feedback from guests, associates and owners.
• Follow the associate handbook and reinforce Boars Head rules of conduct and policies.
• Create and post a weekly associate schedule every Thursday, consistent with staffing guide and business volume.
• Conduct food inventories based on pre-established timelines.
• Conduct food purchasing based on pre-established pars and business levels.
• Up-keep the maintenance and cleanliness of the kitchens and loading dock area.
• Conduct a bi-monthly communication meeting with minutes for all culinary associates.
• Create and maintain a safe working environment at all times.
• Provide proper sanitation and safety training to all culinary and steward associates.
• Assist the Executive Chef in the development of training materials that fall under your direct area of responsibility.
• Attend all required meetings.
• Train associate in emergency procedures and effectively follow emergency guidelines when needed.
• Update Time Edit on a daily basis and address noted deficiencies within established timeline.
• Produce all necessary reports including disciplinary documentation.
• Work holidays as needed, or any other designated time, as requested by the Executive Chef.
• Work in any other culinary outlet when needed.
• Report all work related accident, misconduct or possible harassment.
• Maintain an open line of communication with fellow Chefs and Associates.
• Keep a high level of confidentiality on sensitive subject matters as requested by management.
• Report to work on time and lead by example, promoting teamwork among all associates.
• Report all equipment repairs via work order to Engineering.
• Contribute to overall resort team effort by completing additional duties as assigned.

FORBES TRAVEL GUIDE BASIC STANDARDS

• Telephone conversation is calm and clear.
• The guest is always asked permission before being placed on hold.
• No telephone hold longer than 30 seconds without offering call-back.
• Staff acknowledges the guest when appropriate and reasonably possible.
• Staff is highly articulate and avoids slang and excessive use of phrase-fragments.
• Staff is polite and maintains a gracious tone and appropriate pace throughout the interaction.
• Staff readily smiles and maintains an engaging expression.
• Staff makes eye contact and keeps focus on the guest.
• Staff exhibits a genuine sense of interest and concern for the guest.
• Staff is thoughtful and intuitive, demonstrating anticipatory service when appropriate and helpful.
• Cross-departmental channels of communication among staff are consistent and complete.
• Staff performs the requirements of their department knowledgeably and proficiently.
• Staff can capably answer questions about the entire hotel or obtains effective and prompt assistance.
• The guest's name is used naturally as a signal of recognition.
• Staff closes interactions with polite, appropriate remarks.
• All staff encountered are wearing professional, clean and well-fitted uniforms.
• All staff encountered are extremely well-groomed.
• Staff maintains alert posture and behaves professionally in view of the guest.
• Staff does not decline any request without offering appropriate alternatives.
• The service is handled without excessive delays or interruptions.

FOUR DIAMOND SERVICE EXPECTATIONS

• All associates exhibit a professional vocabulary that is devoid of common slang.
• Guests are graciously escorted to areas when directions are requested.
• All associates consistently maintain eye contact with guests.
• There is evidence that all associates are empowered by management to resolve guest issues immediately.
• All staff associates fulfill guest's special request(s).
• All phone calls are answered promptly within three rings.
• All associates are appropriately attired.
• All associates demonstrate appropriate behavior and hygiene.

QUALIFICATIONS

Essential:

• High school diploma or Culinary Associate degree.
• At least 5 years prior experience as a Chef de Cuisine or Hotel Restaurant Chef, serving breakfast, lunch and dinner in multiple outlets.
• At least 5 years knowledge and experience managing multiple associates.
• Serve Safe Food Sanitation certification or willingness to become certified.
• Thorough knowledge of all food products, recipes, preparations and presentations.
• Ability to analyze forecast data and make judgments to insure proper payroll and production control.
• Ability to communicate effectively, both orally and in writing.
• Good knowledge of menu development, cost and wage control.
• Ability to work in extreme temperatures and confined spaces.
• Ability to supervise a large staff and accomplish goals within a pre-determined timeframe.
• Ability to conduct meetings, menu briefings and interviews.
• Ability to effectively interact with associates and members in a professional manner.

WORKING CONDITIONS AND PHYSICAL DEMANDS

General Job Tasks

Never

Occasionally

Frequently

Continuously

Bend/Stoop

x

Squat/Crouch

x

Crawl

x

Climb stairs

x

Climb ladders

x

Overhead

x

Kneel

x

Push/Pull

x

Uneven work surfaces

x

Twist

x

Awkward positions

x

Confined spaces

x

Fume exposure

x

Grasping

x

Standing

x

Walking

x

Sitting

x

Outdoor weather conditions

x

Physical Activity Required

Never

Occasionally

Frequently

Continuously

Lifting < 10 lbs.

x

Lifting 10-25 lbs.

x

Lifting 25-50 lbs.

x

Lifting > 50 lbs.

x

Carrying < 10 lbs.

x

Carrying 10-25 lbs.

x

Carrying > 50 lbs.

x

Reaching > shoulder height

x

Reaching at shoulder height

x

Reaching < shoulder height

x

SAFETY RESPONSIBILITIES

All employees must learn and comply with all Resort safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe conditions to supervisors; must be familiar with all safety features or equipment, machinery or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

This description excludes the marginal functions of the position that are incidental to the performance of fundamental job duties.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

GUEST SERVICE COMMITMENT

"I acknowledge that the AAA Four Diamond Service Standards at The Boar's Head have been explained to me. I understand that I am personally responsible for creating an environment of hospitality through my daily actions. The Boar's Head will continue in their commitment to guest service through new initiatives and processes. I am aware it is my obligation to acquire knowledge of any new standards and participate in continued training.

The Boar's Head is committed to being Virginia's most outstanding resort, defined by its spectacular setting and passion for personalized service. As an associate of The Boar's Head I will adhere to these standards and strive to uphold them through-out the duration of my employment."

Revised 1/15/2020

Employee Name (Print): __________________________________

Employee Signature: _____________________________________ Date: ___________