Chef De Cuisine
Overview
The Chef de Cuisine works closely with the Executive Chef, supervising and coordinating activities of food preparation, kitchen, pantry, and storeroom personnel. They purchase and requisition ingredients, kitchen supplies and equipment. They participate in planning menus, preparing and portioning and controlling costs. They supervise Stewarding to ensure cleanliness of kitchen and equipment. They supervise Cooks to ensure quality and observe preparation and appearance standards. They supervise workers engaged in inventory, storage, and distribution of food and supplies.
Qualifications
- Read, write and speak and understand English.
- Ability to understand financial goals and accomplish them.
- Minimum 2 years Banquet Chef experience preferred.
- Minimum 5 years cooking experience.
- Food/Beverage Service Worker Permit, where applicable.
- Ability to communicate effectively with the public and other employees.
- Meet minimum age requirement of jurisdiction.
- Minimum 2 years kitchen management experience.
- College degree or certification in culinary field/hospitality field preferred.
Benefits
- Multiple Tiers of Medical Coverage
- Dental & Vision Coverage
- 24/7 Teledoc service
- Free Maintenance Medications
- Pet Insurance
- Hotel Discounts
- Tuition Reimbursement
- Paid Time Off (vacation, sick, bereavement, and Holidays)
- 401K Match
EEO
Equal Opportunity Employer: Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation
Drug-Free Workplace
We participate in E-Verify. Pre-employment drug test and background check required.