Chef de Cuisine

Description:
To assist Executive Chef with supervision, coordination and food production of the kitchen to ensure cost effective production of the highest quality food and maintain high sanitary standards following health department regulations. Work hours/days vary as dictated by business needs and include weekends and holidays. Ability to work a flexible schedule is a must with shifts longer than ten hours at times as business dictates in order to assist all shifts in the kitchen.

**Job Duties**:

- Manage and ensure proper operation of a la carte kitchen, banquets and all other food operations.
- Monitor and enforce hotel policies and procedures pertaining to food and beverage staff.
- Assist in conjunction with AM Sous Chef ordering of all products in order to maintain proper stock of food and non-food items.
- Assist in conjunction with AM Sous the payroll process as needed.
- Execute monthly food inventories with assistance and maintain checkbook and food cost workbooks for department.
- Assist in menu development for Spur and Catering seasonally.
- Participate in the cooking process from production to execution, working any position necessary.
- Ensure that schedule is followed.
- Monitor guest satisfaction levels, in terms of quality, value, variety and timeliness.
- Assist with controlling food costs by portioning accurately and limiting waste.
- Manage proper requisitioning of necessary supplies through use of purchase orders.
- Ensure all equipment for the kitchens are maintained and stored properly.
- Possess in-depth knowledge of all positions supervised.
- Maintain high level of sanitation as prescribed by local health department and company standards.
- Monitor inventory to ensure that stock is rotated properly to avoid loss due to spoilage and ensure reusable items are returned to stock.
- Attend all departmental and organizational meetings.
- Assist in the training and supervision of all kitchen staff.
- Help maintain budgeted numbers for labor, food and other related operating supplies as it pertains to budget.
- Participate in budgeting process as well as monthly variance analysis.
- Coordinate kitchen operations with restaurant managers, Banquet Manager, other hotel managers and outside vendors.

**Requirements**:

- Minimum of four to six years of experience in culinary field or any similar combination of education and experience. Supervisory experience helpful. Knowledge of safety programs and regulations.
- Minimum of 2 years as a Sous Chef in a 4-Diamond hotel or fine dining restaurant.
- A combination of vocational education, apprentice training, in-plant training, on the job training, or essential experience in other related jobs.

**Physical Requirements**:

- Ability to lift 70lbs maximum with frequent bending, lifting and/or carrying of objects weighing up to 30lbs.
- Walking or standing to a significant degree.
- Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance._