Chef De Cuisine

What You'll Do

You'll run both the commercial and private kitchens by leading all aspects of the daily operations and support the Executive Chef. In this position you'll use your managerial, communication, and leadership skills.

Some of your responsibilities include:

• Apply principles of culinary science and Apply principles of food chemistry.
• Apply sensory analysis to food and beverage preparation and presentation.
• Innovate with new culinary ingredients.
• Integrate business continuity management into organization’s operations.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage cost and quality controls.
• Manage high volume food production operations, Quick service and fine dining.
• Manage inventory control system.
• Manage site/outlet and equipment maintenance.
• Master cook and chill methods.
• Plan and develop menus for food service establishments.
• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Sous Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.
• Ensuring Exceptional Customer Service
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.
• Maintaining Culinary Goals
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• Trains employees in safety procedures.
• Managing and Conducting Human Resource Activities
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Participates in the employee performance appraisal process, providing feedback as need
• Brings issues to the attention of the department manager and People and Culture as necessary.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Build menus, design corresponding recipes, coordinate the preparation of those recipes.
• Lead all kitchen employees.
• Plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve.
• Participate in service education through line-ups, menu meetings, and new staff training programs.
• Track the kitchen's inventory, place orders, monitor equipment maintenance and condition, and ensure that the kitchen operates alongside state and federal health and safety codes.
• We all wear multiple hats here at Kimpton. You may have to take on responsibilities outside of this job post at times, as we all do.

What You Bring

• Candidates must have been in similar role for 3-5 years in luxury Hotels and Resorts

• Pre-opening experience.

• Overall understanding of basic planning/development, mentorship, coaching.

• Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.

• Ability to provide legible communication.

• Thorough background in banquets, fine dining, and line cooking.

• Ability to acquire and maintain relationships e.g., associates, customers, vendors.

• Ability to effectively manage labor productivity.

• Strongly demonstrated creativity in all areas relating to food.

• Food and Beverage culinary management experience with demonstrated leadership.

• Understanding of purchasing and maintenance of kitchen equipment.

• Basic Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling, DSR.

• Extensive knowledge of food handling and sanitation standards.