Website Seascape Beach Resort Monterey Bay
The Chef De Cuisine assists the Executive Chef in managing the restaurant kitchen and is responsible for all culinary creativity and operations. The Chef De Cuisine is responsible for training, supervising, and working with all cooks and culinary staff to prepare, cook, and present food in accordance to hotel standard recipes in order to create consistent quality food products. The Chef De Cuisine will work closely with the Executive Chef and F&B Managers in developing menus, maintaining control for cost and quality.
-Communicate the recipes, menus, portions, and presentation of each item to his/her team, ensuring the preparation of all menu items as per recipes provided.
-Ensuring the highest standards of production by carrying out “spot checks” of portions and presentation of all food items, taking corrective action when needed.
-Implementing strategies to achieve service goals in conjunction with the Executive Chef.
-Monitoring operation activities and takes corrective action as requested to ensure guest satisfaction.
-Work with the Executive Chef and the F&B Managers to create and implement creative menus.
-Responsible for the communication of food issues, VIP’s, reservations and changes in business levels
-Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
-Maximizing food quality and minimizing food waste by ensuring that unused foods are properly stored.
-Ensure the cleanliness and maintenance of all work areas, utensils, and equipment by following kitchen policies, procedures and service standards.
-Provides excellent service to internal customers.
-Handles all guest and employee complaints and inquiries in a courteous and efficient manner. Communicates immediately all guest complaints to the Executive Chef.
-Know and enforce all local health department sanitation laws, including safety and sanitation policies when handling food and beverage.
-The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.
-Directly supervises hourly employees in the kitchen.
-Hires, trains, supervises, motivates, and develops kitchen staff; manages schedules and workflow.
-Assigns duties and monitors quality of work; assures staff conforms to organizational policies and procedures and safety regulations.
-Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance.
-Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions.
-Responsible in upholding supervisory responsibilities within the kitchen department in accordance with the organization’s policies and applicable.
-Conceptualize and implement menu changes seasonally and for all meal periods including Restaurant, bar, room service, special events, holidays and other special requirements.
-Understanding, communication and execution of special dietary restrictions
-Ability to satisfactorily communicate in English (speak, read, write) with guests, coworkers and management to their understanding
-Ability to accurately compute and manipulate mathematical calculations
-Ability to perform assigned duties with attention to detail, speed, accuracy
-Display courtesy, cooperativeness and work with a minimum of supervision
-Ability to prioritize work assignments
-Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
-Ability to work well under pressure of organizing and attaining production schedules
-Ability to use all senses to ensure quality standards are met including vision, taste and smell
-Ability to administrate accurately and effectively
-Ability to operate, clean and maintain all equipment required in job functions
-Ability to expand and condense recipes
-High school diploma or equivalent vocational training certificate
-One year experience in a similar position at a four star hotel or restaurant
-Punctuality and regular, reliable attendance
-Interpersonal skills and the ability to work well with others and the public and timelines
-Able to work shifts of 10 hours plus / day.
Skills & Abilities:
-Education: AAS degree in food and business management. Culinary degree or training preferred
-Experience: 2 year schooling in reputable culinary academy + 2 year formal apprenticeship, European training helpful + 5 years’ experience in high end establishments in similar position.
Certificates & Licenses: Serve Safe Certificate
If you are interested in this opportunity please apply in the link: https://www.seascaperesort.com/careers