Arkadia Grill | Chef de Cuisine

Responsibilities

• Design and implement menus for the particular outlet as established by the Executive Chef.
• Provide recipes, training, and experience to all staff.
• Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
• Maintain good customer relations at all times, particularly in public areas of the hotel.
• Cooking staff scheduling and work assignment for efficient use of equipment and personnel.
• Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures.
• Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships.

Qualifications

• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Knowledge of all kitchen equipment operations.
• Ability to establish and maintain an effective working relationship with management, staff, and guests.
• High school education or equivalent.
• Culinary or apprenticeship program required.
• Relevant experience in a high quality, high volume, and multi-unit operations preferred.
• Five years experience as a Chef de Cuisine preferred.