Chef de Cuisine

General Purpose

Supports and assists the Executive Chef in managing the day-to-day operations for the Food and Beverage Kitchen department.

Essential Duties

• Ensures proper preparation of menu items.
• Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items.
• Writes, maintains and updates all menu specifications, recipes and pictures, and production forecasts.
• Prepares requisitions for supplies and food items for production.
• Observes production flow and make adjustments in order to adhere to control procedures for cost and quality.
• Ensures proper receiving, storage (including temperature setting) and rotation of food products in compliance with health department regulations, including coverage, labeling, dating and placing items in proper containers of kitchen and service.

Minimum Qualifications for the Chef de Cuisine

• Associates degree plus six months to one year experience in supervising high volume facilities.

Other Qualifications

• Must have Food Safety and Applicable Sanitation Training.
• Regular and reliable attendance.
• Strong organizational and interpersonal skills.

Benefits

• Medical Plans
• Prescription Plan
• Critical Illness Insurance
• Accident Injury Insurance
• Hospital Care Insurance
• Dental Insurance
• Vision Insurance
• Wellness Support
• Health Savings Account
• Flexible Spending Accounts
• Basic Life and AD&D Insurance
• Voluntary Short-Term Disability Insurance
• Identity Theft Insurance
• Employee Assistance & Wellness Support Program
• 401(k)
• Pet Insurance
• Legal Services
• Holiday Pay