RESTAURANT CHEF - LOLA'S FRENCH BRASSERIE

Duties And Responsibilities

• Work with the Chef de Cuisine to develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development.
• Produce high-quality dishes that follow the established menu and level up to Club standards, as well as to member/guest requirements.
• Upon need, cook or directly supervise the cooking of items that require skillful preparation.
• Develop and monitor the restaurant’s food and labor budget.
• Make periodic and regular inspections of restaurants to observe the quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment, and employee appearance.
• Establish the working schedule and organize the work in the kitchen to maximize productivity and efficiency.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Coordinate all training activities for restaurants' BOH culinary employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
• Train the kitchen staff to replicate and produce the best results in minimum time and use the maximum available resources.
• Create tasting menus for members and guests interested in contracting the restaurant for private events.
• Ensure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish that leaves the kitchen door.
• Ensure safety programs are followed; manage OSHA-related aspects of kitchen safety guidelines.
• Liaise with the government regulating agency, i.e., Health Inspector, as necessary.
• Exercise discretion and independent judgment in the completion of job duties related to matters of significance.

Minimum Qualifications

• Bachelor’s degree in culinary arts and/or other Hospitality Management degree and three to five years of food production and management experience;
• or Minimum of three to five years of experience as a Chef in a medium-sized (250+ rooms) high-volume, luxury hotel, resort, or Club.
• Six years of relevant experience and the equivalent combination of experience and training that provides the required knowledge, skills, and abilities.