CHEF DE CUISINE

About the role

A Chef de Cuisine takes part in servicing our food and beverages to our guests around our beautiful Restaurant. This task is to be handled in a friendly, courteous, timely, and professional manner resulting in an extremely high level of guest satisfaction.

Responsibilities

• Overseeing all kitchen operations and supervising kitchen staff to ensure the consistent preparation of high-quality menu items.
• Maintaining proper food handling, storage, and sanitation practices in accordance with company standards and health regulations.
• Cooking and preparing meals according to the menu and ensuring quality control.
• Coordinating food purchasing, inventory management, and menu execution while maintaining approved food and labor cost targets.
• Serving as the lead culinary professional in the kitchen and reporting directly to the Executive Chef.

Requirements

• Must have the ability to communicate in English.
• Self-starting personality with an even disposition.
• Maintain a professional appearance and manner at all times.
• Communicate well with guests.
• Willing to “pitch-in” and help co-workers with their job duties and be a team player.
• Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line.
• Ability to work with all products and food ingredients involved.
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to plan and develop menus and recipes.
• Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary.
• Ability to ensure security of kitchen access, products and hotel property.
• Ability to operate with stress, time constraints, physical activity and continuous walking.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.

Qualifications

• Minimum of 5 years of experience in a similar role.
• Proven track record of managing kitchen staff and ensuring high-quality food production.
• Experience in a fast-paced environment with a focus on guest satisfaction.
• Strong leadership and supervisory skills.
• Knowledge of food safety and sanitation regulations.
• Ability to manage multiple tasks and adapt to changing schedules.

Skills

• Excellent communication skills.
• Strong organizational and planning skills.
• Ability to multitask and prioritize responsibilities.
• Proficiency in kitchen equipment operation and maintenance.
• Knowledge of food costing and budgeting.

Benefits

• Team Member and Family Room Discounts for both Crescent Hotels and Resort and Marriott Hotels.
• Flexible Schedules.
• Career Growth & Development.
• Insurance Benefit Available for both Full Time and Part Time Team Members.
• 401k Plan and Company Match Program.
• Vacation Pay / Sick Pay – Full Time and Part Time Team Members.
• Holiday Pay – Full Time Team Members.
• Amazing Recognition Programs/Giving Back – Community Outreach.
• Tuition Reimbursement.

Pay

Details of pay structure are not specified in the job posting.

Schedule

Hours/Shifts - AM/PM - Availability - including weekends & holidays