S4025 RED HAT GRILLE CHEF DE CUISINE

About the Role

The Chef de Cuisine is responsible for the overall culinary operations of Red Hat Grille, ensuring exceptional food quality, consistency, presentation, sanitation, and guest satisfaction. This position provides leadership and direction for all kitchen team members, develops menus, controls food and labor costs, manages inventory, and maintains compliance with all health and safety standards. The Chef de Cuisine works closely with the Executive Chef and Food & Beverage leadership team to deliver an outstanding dining experience while supporting the financial goals of the outlet.

Responsibilities

• Oversee the daily kitchen operations of Red Hat Grille.
• Lead, motivate, coach, and develop culinary team members to achieve operational excellence.
• Ensure all food is prepared and presented according to established recipes, quality standards, and plating specifications.
• Develop and update menus, seasonal offerings, specials, and promotional items in collaboration with the Executive Chef.
• Monitor food quality, portion control, consistency, and presentation to ensure guest satisfaction.
• Manage kitchen labor scheduling and staffing levels to meet business demands.
• Control food costs by monitoring purchasing, inventory, waste, spoilage, and production levels.
• Conduct regular inventory counts and maintain accurate food cost records.
• Order food, equipment, and supplies while maintaining budgetary objectives.
• Ensure compliance with all federal, state, tribal, and company food safety and sanitation standards.
• Maintain compliance with HACCP guidelines and Health Department regulations.
• Train and mentor kitchen staff on culinary techniques, recipes, safety procedures, and service standards.
• Evaluate kitchen operations and implement process improvements to enhance efficiency and productivity.
• Collaborate with restaurant management to ensure seamless front-of-house and back-of-house operations.
• Address guest concerns and special requests in a professional and timely manner.
• Maintain cleanliness, organization, and safety throughout all kitchen areas.
• Participate in special events, catering functions, VIP dinners, promotions, and entertainment events.
• Stay informed on culinary trends, technologies, and best practices to continuously improve menu offerings and operations.
• Perform other duties as assigned.

Supervisory Responsibilities

• Directly supervise team members within Red Hat Grille Kitchen.
• Conduct training, coaching, performance discussions, and corrective action when necessary.
• Foster a positive and collaborative work environment.
• Promote teamwork, accountability, and professional development.
• Ensure staffing levels support operational needs while maintaining labor budgets.

Performance & Behavior Standards

• Explain and demonstrate Hospitality Behaviors and Performance Standards.
• Understand where to get the information needed to complete tasks to standard.
• Explain and demonstrate technical skills and behavioral values or standards needed to complete tasks.
• Take ownership of problems and solve them, even when solutions may not be immediately available.
• Request help from others when needed to complete tasks or goals.
• Demonstrate complete knowledge of IMGR&C products and services.
• Provide guests with directions or other venue information.
• Act upon all comments/complaints in a prompt, professional, and friendly manner.
• Performance meets expected end results and standards in Key Responsibilities and operational SOP’s.
• Respond to obstacles and find new ways to reach desired results.
• Act and take charge in the absence of guidance to respond to guest or internal customer needs.
• Respond to change by quickly applying talent and skills in a positive way.
• Support the achievement of the Quality Goal: “Do it right the first time.”
• Act to protect and preserve property of IMGR&C; keep all areas, equipment, and furnishings exceptionally neat, clean, and in good repair.
• Make suggestions to improve performance.
• Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills).
• Approach all activities with enthusiasm and encourage enthusiasm from others.
• Choose a positive approach in all situations.
• Respect individuality of others and continue to communicate to work together.
• Speak positively about guests, other team members, and the business in all situations, on and off property.
• Treat others with respect in all situations.
• Serve others and identify their needs.
• Take quick action to serve others in a way that meets or exceeds their needs.
• Identify ways to improve individual or team service.
• Provide service outside job responsibilities if needed to help the resort succeed.
• Take ownership of guest problems until they are solved.
• Meet IMGR&C Appearance standards.
• Professionally support IMGR&C reputation and image in all situations, on and off property.
• Meet IMG&C policy for attendance and inform supervisor of future absences as far in advance as possible.
• Provide information others need to succeed, in time for them to use it.
• Ensure all shifts are provided with necessary information to facilitate their success.
• Listen to others without interruption and act on their feedback when possible.
• Ask questions to better understand expectations of others.
• Report all guest complaints, compliments, and situations where resort grounds or equipment do not meet IMGR&C standards to Supervisor or Manager.
• Put the success of the team ahead of personal success.
• Help other team members succeed without being asked.
• Take action to resolve conflict between individuals.
• Help all departments achieve success.
• Offer ideas to increase team success and guest satisfaction to Supervisor or Manager.
• Do whatever is necessary to help department and resort success.
• Contribute ideas that support progress and success at shift, team, and departmental meetings.

Qualifications

• High School Diploma or GED required.
• Associate's Degree or Culinary Arts Degree preferred.
• Minimum of five (5) years of progressive culinary experience in a high-volume restaurant, resort, hotel, or casino environment.
• Minimum of three (3) years of management or supervisory experience in a kitchen leadership role.
• Fine dining and upscale restaurant experience strongly preferred.
• ServSafe Food Protection Manager Certification required or obtained within a specified period of employment.
• Equivalent combination of education and experience may be considered.

Physical Demands

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position.

• Frequently required to stand, walk, use hands to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear.
• Must be able to use handheld communication devices.
• Must occasionally lift and/or move up to 50 pounds.
• Must be able to stand for several hours.

Work Environment

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.

• The noise level in the work environment is loud.
• Exposure to a second-hand smoke-filled environment.
• May be exposed to biohazardous fluids such as blood and other body fluids.
• May be exposed to hostile environments with guests.
• May be subject to high-stress environments.