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Chef de Cuisine

2 months ago

Santa Monica, California, United States Shore Hotel Full time


PROPERTY:

Shore Hotel

TITLE:

Chef de Cuisine

DEPARTMENT:

Food & Beverage


STATUS:

Exempt, Full Time, Regular


SUPERVISED BY:

Director of Food & Beverage


SUPERVISES:

Will supervise all Culinary team members

This position is responsible to assist with the management of the pantry/kitchen by orchestrating the production of the menu to prepare and cook food for hotel guest and public with the assistance of applicable staff. The position is a leadership role that will champion all best practice, procedures, training and guest satisfaction. All team members are responsible for championing the company's mission, core values, and holistic business model; promoting diversity and fostering a fair and compassionate work environment.

ESSENTIAL DUTIES:

Ensure that all food meets the highest quality standards and is served on time.

Responsible for the day-to-day operation of culinary area, lead a team of culinary professionals by example and integrity.
Be able to follow directions, be a team player, provide ideas and suggestions regarding the operation, be able to communicate with management and employees in an honest and transparent way.
Lead by example by following discipline safety and hands on approach to management of a kitchen.
Establish and develop a highly motivated, pro-active culinary team with the highest ethical standards that delivers a cost effective and quality-oriented service product.
Conduct training to the Line Cooks and kitchen personnel on cooking techniques and ensure these trainings are documented.
Coach and counsel kitchen staff privately, in a timely manner and in accordance with the SOP and policies.
Ensure effective communication with staff through daily line-ups. These meetings would have a set agenda and not be held during meal periods.
Assist in monitoring the kitchen staff that they are neat, clean and that a quality product is offered.
Exceed Guest expectations of food quality and service.
Ensure all food is prepared according to the recipe and photographic guidelines.
Regularly communicate with the Director of Food & Beverage regarding culinary matters.
Enforce best practices for safety and sanitation in the kitchen.
Ensure that assigned galley is maintained in accordance with Company SOP, Public Health, Hazard Analysis Critical Control Points (HACCP), SMS, safety, and environmental regulations.
Ensure that Galley personnel maintain the par stocks assigned for food products and equipment.
Assists with all other tasks as requested by the Director of Food & Beverage.
In partnership with the Director of Food & Beverage, Chef de Cuisine will plan the menu, create new recipes, as necessary, and design the plating presentation. Responsible for the operational management of the culinary team
Spearhead the menu development, team member hiring and training, and conducting team member growth plans alongside the Director of Food and Beverage
Manage labor, budget forecasts, maintain food costs, and lead the culinary team.
Maintain a high-level presence in the kitchen that drive teamwork and consistency
Communicate with other departments and extended hotel team in order to ensure the alignment remains.
ESSENTIAL JOB QUALIFICATIONS & COMPETENCIES:

Proven success in the following job competencies:

Honesty; has honest, direct, and factual communication and actions with internal and external customers

Collaboration; proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others' ideas and tries new things.

Integrity & Loyalty; conducts self with high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values.

Humble; conducts self and treats all employees with respect; without arrogance, degradation, or coercion; treats all employees with equal regardless of position/status.

Innovation; constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas.

Analytical: Highly detail-oriented, proficient with managing, editing, analyzing large volumes of complex numerical data.

Flexible; considers others point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays.

Problem Solving: Uses a professional, neutral/unbiased, and highly diplomatic inter-personal approach.

Interpersonal: Customer focused and effective relationship-building skills; ability to effectively interact with all employee levels; frontline, Managers, Directors, Executives;Diversity: Strong commitment to diversity and equality in a company culture.Communication: Strong communication (verbal and written) and presentation skills.Multi-Tasking: Ability to operate under pressure in a fast paced environment; able to deliver effective results, meet tight deadlines and targets.Champion for Change: Ability to work in a fast paced environment with little to no training when business requiresEXPERIENCE:

Good communication skills and leadership abilities.

Experience and ability to thrive in a high-pressure, challenging, and fast-paced environment.

Creative and innovative thinker.

Exceptional standards for cleanliness, health and safety.

Menu planning and design.

Experienced in preparing contemporary California cuisine.

Purchasing, vendors/purveyors' relationships.

Cost control and recipe costing

Effectively managing inventories and storeroom organization

Scheduling, employee relations, including disciplinary procedures.

Train/mentor the team. Acknowledge, recognize, and reward great teamwork.

Experience cooking with TurboChef is a plus

Work any shift, including weekends and holidays.

Ability to speak Spanish is preferred.

EDUCATION:

Culinary degree is highly preferred.

Proficiency in Excel and ability to communicate and write through Microsoft Office products.

Must have high school diploma or GED.

WORKING CONDITIONS & PHYSICAL WORK DEMANDS:

Able to sit and work at a computer keyboard for extended periods of time.

Able to stoop, kneel, bend at the waist and reach on a daily basis.

Able to left and move up to 50 pounds occasionally.

Regular and on-time attendance is critical

Hours occasionally exceed 40 hours per week including weekends and holidays

Ability to stand during shifts

OTHER:

Other duties as assigned.

Note: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required and is not intended to be exhaustive list of all duties, responsibilities or qualifications associated with this job.

Source: Hospitality Online