Chef, D'Cuisine - David's - Maryland

Overview

If you’ve spent at least three years leading in a high-volume, 4-star restaurant that blends elevated cuisine with a casual-luxe dining experience, you may be the perfect fit. We’re looking for a chef who understands restaurant pace, quality expectations, and the level of service required in a top-tier dining environment.

Responsibilities

• Development and management of the budget and food cost %.
• Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
• Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment within assigned food venue.
• Is the creative manager in determining the menu and food offerings.
• Develops staff, to include, interviewing for new hires and performance management inclusive of disciplinary counseling and conducting performance evaluations.
• Manages restaurant personnel in preparation all menu offering while retaining the maximum amount of desired nutrients special and dietary request to include low-fat, sodium, vegetarian and low-calorie meals.
• Manage food costs and establish purchasing specifications for restaurant food and beverage offerings.
• Manage programs and processes to control and reduce loss time injuries.
• Plans plating of foods in assigned restaurant to maximize visual impact and minimizing waste.

Skills

• Ability to analyze and interpret departmental needs and results.
• Ability to solve complex problems.
• Ability to perform assigned duties under frequent time pressures in an interruptive office.
• Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements.
• Broad variety of tasks and deadlines requires an irregular work.
• Requires compiling facts and figures in accordance with established procedures.
• Ability to supervise a team.
• Communication skills required to provide information and associated services to hotel management and guests.
• Ability to service clients on moment’s notice, variable distances.
• Ability to perform in an interruptive office environment.

Qualifications

• A four-year degree in a related field or equivalent work experience.
• Three (3) years as an executive chef in a high-volume restaurant environment.
• Must comply with all state gaming regulations.

Physical Requirements

• Ability to stand for long periods of times without sitting or leaning.
• Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 50 pounds of force occasionally or to lift, carry, push, pull, or otherwise move objects.
• Ability to walk continually throughout a scheduled shift.
• Ability to bend, stoop and reach oven, hotel pans, trays, weighing up to 50 pounds.

Working Conditions

• Exposed to alcohol, cigarette and cigar smoke, bright lights, and loud noises.
• You will work in an environment where smoking is allowed.