Chef de Cuisine

1 week ago

Long Beach, California, United States FAIRMONT Full time
Job Description

The Chef de Cuisine leads and oversees the culinary operations of the food and beverage outlet. As the head of the kitchen, the Chef de Cuisine is responsible for creating an exceptional culinary experience for guests, ensuring the highest quality of food, and maintaining the outlet's reputation for excellence. They work closely with the F&B management team to develop innovative menus, supervise the kitchen staff, and ensure efficient operations. By showcasing their culinary expertise, creativity, and attention to detail, the Chef de Cuisine contributes to the overall success of the outlet and upholds the hotel's commitment to delivering unparalleled dining experiences.

JOB OVERVIEW:

Responsible for managing all aspects of the Nettuno Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinate the purchase/product inventory of all food and assist in development of menus, assist in maintaining approved food costs and labor costs.

Responsibilities include, but not limited to:

  • Oversee day-to-day operations of the Nettuno kitchen for all-day dining outlets.
  • Develop new menu items, test and write recipes.
  • Resolve guest complaints, ensuring guest satisfaction.
  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  • Establish the day's priorities and assign production and prep task to staff to execute.
  • Review daily menu and offer feedback to Sous Chefs.
  • Attend Department Head meetings, F&B meetings, pre-convention meetings, and Banquet Event Order (B.E.O.) review meetings.
  • Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
  • Meet with Sous Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
  • Facilitate payroll with Sous Chefs.
  • Communicate additions or changes to the assignments as they arise throughout the shift.
  • Review the purchase order list.
  • Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
  • Meet with the Chief Steward to review equipment needs, such as, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
  • Ensure that staff reports to work as scheduled; document any late or absent employees.
  • Coordinate breaks for staff.
  • Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
  • Ensure that recipes, production schedules, plating guides, photographs are current and posted.
  • Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
  • Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
  • Work on line during service and assist wherever needed.
  • Inspect the cleanliness of the line, floor, and all Kitchen stations. Direct staff to rectify any deficiencies.
  • Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
  • Maintain proper storage procedures as specified by Health Department and Hotel requirements.
  • Assist Catering Department with developing special menus for functions; meet with clients as requested.
  • Minimize waste and maintain controls to attain forecasted food and labor costs.
  • Foster and promote a cooperative working climate, maximizing productivity and colleague morale.
  • Provide feedback to staff on their performance; handle disciplinary problems and counsel colleagues according to Hotel standards.
  • Conduct performance reviews in a timely basis.
  • Lead training for all Nettuno kitchen staff.
Qualifications
  • Culinary college degree or apprenticeship.
  • 5 years progressive experience in similar full-service restaurants.
  • Strong enthusiasm for food and wine, particularly traditional Italian.
  • Ability to create menu items in line with current market trends and guest expectations.
  • Ability to expedite service in a timely manner and emotionally appropriate,
  • Fluency in English, both verbal and non-verbal.
  • Fluency in a second language, preferably Spanish.
  • Knowledge of food cost controls.
  • Previously worked with all products and food ingredients.
  • Proven ability to plan and develop menus and recipes, expand and condense recipes.
Additional Information

What is in it for you:

  • Salary Range: USD $85,000 to $95,000
  • Discounted hotel rooms and food & beverage rates to employees at our sister properties around the globe.
  • We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential.
  • Opportunity to develop your talent and grow within your property and across the world
  • Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and WATCH

Accor is proud to be an Equal Opportunity Employer EOE/M/F/V/D.

We provide an environment of trust, respect, and integrity. A home away from home where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor's Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment.

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization.

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