Chef De Cuisine - Task Force

Overview

The Chef de Cuisine works closely with Executive Chef, supervising and coordinating activities of food preparation, kitchen, pantry, and storeroom personnel. Purchase and requisition ingredients, kitchen supplies and equipment. Participates in planning menus, preparing and portioning and controlling costs. Supervises Stewarding to ensure cleanliness of kitchen and equipment. Supervises Cooks to ensure quality and observe preparation and appearance standards. Supervises 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
• No employee will pose a direct threat to the health/safety of self or others

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