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Chef de Cuisine

3 months ago

Springfield, United States Springfield Country Club Full time
Job Summary

Works closely with the Executive Chef to plan and direct food preparation in kitchens. Responsibilities

  • Performs work under minimal supervision. Handles complex issues and problems and refers only the most complex issues to higher-level staff.
  • Possesses comprehensive knowledge of subject matter.
  • Provides leadership coaching and/or mentoring to a subordinate group.
  • Ability to work a flexible schedule
  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must work well in stressful high pressure situations.
  • Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
  • Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests.
  • Must be able to work with and understand financial information and data and basic arithmetic functions.
  • Must maintain composure and objectivity while under pressure. What you will be doing
    • Produces innovative and diversified menus that reflect the restaurant's overall vision.
    • Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.
    • Organizes schedules and directs the work of the kitchen staff ensuring that kitchen operations are carried out quickly and effectively.
    • Designs aesthetic plating presentations.
    • Ensures that hygiene and food safety requirements are met.
    • Maintains kitchen inventory and assigned budget.
    • Approach all encounters with guests and employees in a friendly service oriented manner.
    • Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).
    • Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid
    • Ensure that all kitchen personnel fulfill their job functions appropriately.
    • Create menus and food presentation.
    • Address and resolve all customer problems in an efficient and effective manner.
    • Perform spot checks for menu accuracy and taste.
    • Monitor all Banquet and Catering activity.
    • Maintain all kitchen inventories.
    • Prepare annual reviews of employees
    • Assist in the achievement of departmental objectives and goals
    • Expedite peak meal periods by maintaining a 'hands on' approach.
    • Works within monthly set food cost budget adjust food requisitions and controls waste
    • Review food sales for accuracy daily.
    • Perform any other duties as requested by the General Manager.

      Source: Hospitality Online