Description

The Chef de Cuisine is responsible for the successful achievement of operational and quality goals for the Campbell's Tavern. The Chef trains, supervises, counsels, and motivates the kitchen teams while controlling production, quality and food costs.

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the dining room, resulting in outstanding guest satisfaction, improved market share, increased covers, and revenues. The Chef must work in conjunction with the Restaurant Manager to ensure adherence to the policies, procedures and standards of conduct established by the company. Chef interacts on a daily basis with colleagues in Chef positions across CWC-HG.

WORK TO BE PERFORMED: 

Production:

• Ensures that the culinary and utility staffs are performing to the established standards.
• Food Preparation: Prepares food correctly for service according to the standards of the specific dish, and the various meal periods.
• Accurately develops the proper quantities of product through use of station checklists and forecasting.
• Food Service: Prepares all food according to the POS system print out, while producing and executing the special request items to meet guest expectations. The established pace of service is to be maintained in order to sustain a steady flow of service.
• Creation and costing of breakfast, lunch and dinner menu’s in accordance to the branding of the specific food outlets policies and procedures.
• Set the example, create and ensure kitchen standards are followed in a positive and professional manner.
• Ensure that the culinary staff are following through with the noted daily tasks by following checklists and your demonstrations of proper technique and guidance.
• Effectively oversee that the expediting of breakfast, lunch or bunch and dinner shifts are being followed to standard.
• Demonstrates a proactive approach to managing large parties in the Dining room, in cooperation with the Restaurant and Guest Service Managers.
• Oversees production of all prep items ensuring recipe adherence, ticket times, and food production meet or exceed standard as established by yourself and the Restaurant Manager.
• Ensures adherence to the recipe cards and plate presentation.
• Works in corporation with purchasing agent to insure the freshest and cost effective ingredients are present in the taverns
• Pull change log Monday thru Saturday and update all production sheets with the updated information.
• Supervises utility and receiving staff for cleanliness of storage and kitchen areas.
• Assists in making sure staff is scheduled appropriately.
• Ensures that food is properly ordered for the area of operations you are managing.

Inventory Control:

• Thoroughly understands and adheres to the Food Order Guides system of ordering food in the kitchen.
• Orders according to established pars and forecasting.
• Properly rotates all food in storage utilizing the F.I.F.O. system.
• Accurately conducts monthly inventory.
• Accurately places orders with the use of the ordering checklists.
• Communicates product levels to storeroom keeper when subpar.
• Completes weekly spot inventories on high dollar items and communicate those findings to the storeroom keeper to reconcile with perpetual inventories.

SUPERVISION TO BE EXERCISED: 

Direct: Provides first line general supervision for Food and Beverage Staff and Assistant Chefs at the Tavern and all other related businesses associated with that Tavern.

Indirect: Provides second line general super vision for cooks, pantry supervisor, pantry workers and stewards.

QUALIFICATIONS: 

Education:

Culinary Degree and 5 years’ experience accompanying professional managerial experience with the hotel and restaurant industries.

Knowledge:

Thorough knowledge of all aspects of Kitchen operations including but not limited to:

• thorough understanding of profit and loss management, marketing and management of Kitchen
• knowledge of American regional cuisine, and menu development
• Experienced in the development and administration of operating and capital budgets, manpower planning, purchasing, and control of operating equipment and sensitivity to design and refurbishing of restaurant and kitchen facilities.

  Experience:

  Progressive track record with deluxe hotel, resort and restaurant organizations. Proven record of culinary accomplishments. Functional experience in guest service, dining room, catering and back of the house management.

  Ability to:

  o read and analyze financial (profit and loss) statements

  o develop annual operating budgets

  o forecast business levels

  o analyze food cost via monitoring of recipes, production, spoilage, waste, breakage, etc…

  o understand and implement internal controls relative to food storage and production

  o conduct menu engineering analysis

  o forecast labor needs and adjust staffing as business levels change