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This is the job description for the CHEF DE CUISINE.

**Position**: Chef de Cuisine
**Department**: Kitchen
**Company**: Dimension Hospitality
**Reports To**: Executive Chef
**Supervises**: Sous Chef, Lead Cook, Line Cook, Pantry-Prep Cook, Kitchen Steward

**Job Purpose**: To supervise and coordinate activities of cooks and other workers engaged in preparing and cooking food stuffs.

**Responsibilities**:
1. Observe workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
2. Give instruction and guidance to cooking personnel on fine points of cooking, techniques and timing.
3. Constantly striving to uphold and improve our food quality standards, techniques and fostering a productive, positive learning environment.
4. Assume responsibility for kitchen in absence of Executive Chef.
5. Must be able to prep food products, using standardized food preparation techniques.
6. Must be able to visibly recognize condition of food, and cooking temperatures.
7. Assist in development of menus, recipes and daily specials.
8. Must take control and monitor of food preparation, stock pars, and market daily ordering.
9. Other duties as assigned.

**Job Skills**:
1. Full working knowledge of all kitchen equipment and its uses.
2. Read recipes for the items to be prepared, and be able to visualize the finished products.
3. Utilize modern cooking techniques and thoughtfully express those to the staff.
4. Use arithmetic to figure amounts of product/materials needed, quantities needed and cost of products/materials.

**Job Qualifications**:
**Education**: ACF Certification, Culinary Arts degree, apprenticeship and/or AOS Degree.
**Experience**: Minimum 2 years kitchen supervisory experience with three years kitchen operations experience
including at least 1year in a lead cook position, and 1 year in a steward position; OR, an equivalent level of education and experience.
**Licenses/Certifications**: N/A

**Management Activities**:
X Interview, select and train associates
X Responsible for maintaining staff schedule
X Direct the work of associates and be proactive in anticipating the needs of the hotel
X Appraise associates productivity & efficiency to recommend promotions or other changes in status
X Handle associate complaints
X Discipline associates
X Plan the daily prep list and long-term work plans
X Provide a thoughtful and caring environment to foster education, growth and top-quality work experience for our kitchen staff.
X Apportion the work among associates
X Determine materials, supplies, machinery, equipment or tools to be used or merchandise to be bought, stocked & sold
X Control the flow and distribution of materials or merchandise and supplies
X Provide for the safety and security of the employees or the property
X Plan and control the budget
X Monitor or implement legal compliance measures
X Be able to manage all areas of our responsibility within the hotel
X Authority to hire or fire other associates, or makes suggestions and recommendations as to the hiring, firing, advancement, promotion or any other change of status of other associates are given particular weight.

**Physical Requirements and working conditions**:
Ability to speak and hear. Close and distance vision. Frequent sitting with some walking and standing.
Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

**Additional physical, visual and working requirements**:
X Identify and distinguish colors
X Outdoor weather conditions
X Stand for long periods of time
X Extreme cold (non-weather)
X Walk extended distances
X Extreme heat (non-weather)
X Lift/carry 6-25 lbs.
X Wet or humid conditions
X Near moving or mechanical parts
X Reach hands and arms in any direction
X With fumes or airborne particles
X Kneel and/or stoop repeatedly
X Able to work overtime and/or irregular hours
X Near risk of electrical shock
X Near loud noises

While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.