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Chef de Cuisine

4 months ago

Chicago, United States Union League Club of Chicago Full time

Position Description

Job Title:                Chef de Cuisine (A La Carte)


Department:          Kitchen


Report To:             Executive Chef and Executive Sous Chef

Job Summary:

Responsible for assisting in directing, controlling, coordinating, and participating in the day-to-day preparation and production of the assigned Kitchens. Accountable for kitchen production of the products required in assigned outlets. Ensures that the product is of the highest quality, and that this is continually achieved and assists the Executive Chef in his/her tasks and supports his/her responsibilities during his/her absence.

Job Summary: Serve as “third-senior chef” of the kitchen: assist the Executive Chef and Executive Sous Chef in supervising food production for all a la carte food outlets, but not limit to banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Chef de cuisine will also have the responsibility of supervising the Stewarding Staff with assistance from the Chef’s Office.

  

Essential Functions:

Ø Directly supervises kitchen staff responsible for the daily preparation of soups, sauces, proteins, vegetables, desserts, and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes.

Ø Direct supervision and training of employees of food safety & sanitation.

Ø Assists in the development of training and the provision of professional development opportunities for all kitchen staff.

Ø Ensures and assists with proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

Ø Consistently maintains standards of quality, cost, eye appeal and flavor of foods.

Ø Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.

Ø Personally, works in any station as assigned by the Executive Team.

Ø Assists with the kitchen monthly inventories. This includes count, entering, and modified issues as needed.

Ø Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.

Ø Helps plan energy conservation procedures in the kitchen.

Ø Assists in maintaining security of kitchen including equipment, food, and supply inventories.

Ø Assists in food procurement, delivery, storage and issuing of food items.

Ø Expedites food orders during peak service hours for all outlets. Especially, Carvery, Rendezvous, and Wigwam.

Ø Coordinates buffet presentations when presented.

Ø Reports all member/guest complaints to the Chef’s Office and assists in resolving complaints.

Ø Submits ideas for future goals, operational improvements, and personnel management to Executive Chef

o Outlets promotion, weekly special, PRD events,

Ø Supervises and trains all stewarding staff and reporting any issues that need repair or correction.

Ø Follows up on cleanliness of the kitchens and details that must be addressed by staff.

Ø Promoting team spirit and introduce new team building methods.


Specification - Essential - Desired

Knowledge & Skills


Enthusiastic about cooking.

Knowledge in scratch cooking (knowledge of stocks and sauces)

Extensive culinary knowledge in both classical and current culinary trends

Knowledge in butchering proteins.

Extensive experience in management of cooks & stewarding

4 years management experience in high quality hotel or restaurant establishment

City of Chicago Manager Food Handler Certificate

Education, Training


Qualifications

High School Diploma

Diploma from culinary school or apprenticeship (or equivalent), or any other combination of education, training or experience that provides the required knowledge skills and abilities. Experience of broad knowledges in culinary styles and techniques. Licenses and Certificates: City of Chicago Food Sanitation certificate. Computer (Microsoft Words, Excel) and other use of computer applications. Allergens Certification welcome.

Experience

Minimum 4 or more years’ experience in fine dining restaurant, hotel, or private establishment. Supervisory experience, good organization and communication skills are required. 2 or more years as CDC or 4 years as sous chef experience in fine dining or equal restaurant establishment. Able to work in high stress environment. Ability to remain cool under pressure and approachable. Command of English Language, both written and oral. Bilingual welcomed.


Physical Requirement

Ability to repeatedly lift up to 50 lbs. Ability to stand for extended periods of time (ie 10-hour shift on feet)



This Job Description is not exhaustive of all job tasks but a guide, and tasks may be added or removed by your immediate supervisor according to changes that may occur in the working environment.