Chef de Cuisine - The Hay-Adams

Requirements

• Supervisory Responsibilities
• Responsible for managing the Kitchen environment. Includes line cooks, pantry staff, pastry staff and stewarding. Assist in training, directing work, addressing complaints and resolving problems, and promoting department Standards of Excellence.
• Education and Experience
• High school diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene certificate. Three (3) years of experience as a Sous-Chef at a Four (4) star hotel or restaurant. Food handling certificate preferred.
• Language Skills
• Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus.
• Mathematical Skills
• Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurements, volume and distance.
• Reasoning Abilities
• Physical Abilities

Additional Information

Position Scope Assists Executive Chef in operating and managing the hotel kitchen on a daily basis with special emphasis on the Food & Beverage outlets. Guaranties that high quality standards will be consistently achieved. Ensures inventories are kept up to par, and food costs are kept within the budget. Essential Duties & Responsibilities 1. The Hay-Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description. 2. Supervises all phases of food production for the a la carte outlets and when necessary, banquets, private dining and employee cafeteria. 3. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. 4. Maintain complete knowledge of correct maintenance and use of equipment, properly and safely. 5. Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. 6. Opening shift - Ensures all scheduled staff shows up for scheduled time of work, and unlocks secured areas (i.e. reach-ins, walk-ins), secure keys according to procedures. 7. Complete Opening Duties: Inspect the cleanliness and working conditions of all tools, equipment and supplies. Check production schedule and pars. Establish items for the day. 8. Prepare all menu items following recipes and yield guides, according to departmental standards. 9. Inform the Executive Chef of any foreseeable shortages before the item runs out. 10. Inform the Food & Beverage service staff of 86'd items and the amount of available menu specials throughout the meal period. 11. Maintain proper storage procedures as specified by Health Department and hotel requirements. 12. Minimize waste and maintain controls to attain forecasted food costs. 13. Will work with the Director of Restaurants in providing a high-level product that is innovative in both taste and appearance. 14. Perform any other reasonable duties as required and directed.

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