Chef de Cuisine

Manages, controls, and directs all aspects of culinary operations, meeting high standards of quality for all food preparation, production and control of all food outlets and banquet facilities. Ensures the quality preparation of all menu items and proper handling/storage of all food items in accorda

Main Duties and Responsibilities:

• Interviews, hires, evaluate, rewards and disciplines kitchen personnel as appropriate.
• Orients and trains kitchen personnel in Company and department rules, policies, and procedures. Trains kitchen staff in sanitation practices and establishes cleaning schedules, stock rotation schedules and other sanitary controls. Ensure that staff maintains and adheres to governmental, company and industry sanitation / health requirements.
• Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes preventative maintenance schedules in conjunction with Engineering for all equipment. Immediately reports urgent repairs directly to Engineering. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR.
• Meets with direct reports to review schedules, assignments, anticipated business levels, banquet event orders, banquet plate up assistance, post function sheets, equipment needs, cleaning schedules, health/safety and sanitation follow up and any other information pertinent to meet business demands.
• Reviews daily activities of the following: house count, forecasted covers by outlet, catering convention activities, purchases, meetings/appointments, VIP's/special guests, and Casino VIP's.
• Ensures that kitchens are stocked with specified tools, supplies and equipment. Conduct and maintain daily physical inventory for specified items and replenish as necessary to meet business demands.
• Schedules kitchen employees in conjunction with business forecasts and predetermined budget. Maintains daily/weekly payroll record for submission to payroll.
• Plans and prices menus. Establishes portion sizes and standards of service for all menu items.
• Controls food cost by reviewing sales and establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures.
• Ensures staff prepares menu items following recipes and yield guides according to departmental standards.
• Ensures recipe cards, production schedules and plating guides are current and posted.
• Ensures F&B service staff is informed of 86'd items and amounts of available menu specials throughout meal period.
• Develops, tests, and writes new menu items.
• Research local farm products, new suppliers, special markets and attend gourmet shows and food & wine meetings.
• Supports Catering department in developing special menus for functions; meet with clients when requested. Performs at special events and off property functions.
• Performs other reasonable duties that may be requested from time to time.

Required Qualification:
• Minimum 4-year college degree or certification of culinary training or apprenticeship
• Minimum of 5 years experience in senior management role at 5-star hotel, resort, restaurant, and resort
• Proven knowledge of food cost control in high-volume environment
• Extensive experience in high-volume banqueting and gourmet restaurants
• International exposure
• Experience working all types of kitchen stations
• Exceptional communication skills
• Food Handler's Certificate, First Aid and CPR
• Proficient in Microsoft Office and Inventory software