Chef de Cuisine

Responsibilities

• Oversee all production schedules
• Oversee all Back of House overtime
• Maintain the food cost for all culinary operations in accordance with company standards
• Maintain labor costs of all culinary operations to company standards
• Oversee all aspects of scheduling and payroll
• Continually speak with purveyors to get the best price for the best ingredients possible
• Oversee all food outlets: Restaurant
• Taste all prep for their service and ensure a consistent standard is upheld
• Oversee DOH and temperature checklists 3 times daily
• Cookbook and coordinate with the Kitchen Manager on issues, concerns, and thoughts to continually improve the restaurant
• Establish a training schedule for new cooks and Sous Chefs
• Inspire and set a positive tone in the kitchen
• Write-up and coaching
• Primary teacher for new hire trainees during their service
• Confirm all food presented during service is correct
• Overseeing the expediting of their service
• Maintain an Illinois Department of Health ‘A’ Level Facility
• Oversees, all product ordering
• Maintain an up-to-date Food Handler's permit
• Recruit and interview new cooks
• Perform a weekly inventory and submit it to accounting
• Maintain an up-to-date Food Handler's Permit
• Upholds all People Services best practices as it pertains to coaching, counseling, disciplinary, hiring, and terminations
• Follows and ensures compliance with all Arlo Hotels policies and standard operating procedures as outlined in the Employee Handbook
• Acts as an ambassador to Arlo Hotels' culture

Requirements

• Must have 3 years + cooking/management experience in a high-volume restaurant or hotel kitchen
• Must have 3 years
• Must be proficient in the English language (both speaking and writing)
• No smoking while in the workstation
• Must be able to lift 50 lbs
• Must be able to stay on your feet for 8 hours plus
• Must have great knife skills in all butchery and knife cuts of any kind
• Must have extensive knowledge in all aspects of a professional kitchen
• Must be proficient in Microsoft Word and Excel
• Must have extensive knowledge of the Illinois Department of Health’s codes and regulations
• Must have Serve Safe certificate