Chef de cuisine

Reports directly to the Executive Chef and Executive Sous Chef Responsible for maintaining food quality and ensuring guest satisfaction Work closely with the Executive Chef and Executive Sous Chef in menu development and presentation Work closely with Executive Chef to standardize recipes Responsible along with Executive Chef/Executive Sous in maintaining overall food & labor cost within budgetary guidelines Maintain standards of hygiene throughout the kitchen Must be actively involved in monitoring staff performance Maintain food presentation quality in the restaurant at all times Execute all production and plating in a timely efficient manner to meet and exceed guest expectations Source out new products and supplies to constantly develop menus Remain on top of culinary trends & seek ways to improve culinary trends Ensure that proper par stocks of all food items are maintained Motivate and train staff Receive all goods and ensure that they meet company quality specifications and reject those items that do not Liaise with outlet manager and service staff regarding service issues Any other duties as assigned by the company Salary Range $90,000 - $95,000 Annually Excellent communication skills, verbal and written Minimum 5 years experience in an A La Carte Kitchen within a hotel environment with management and supervisory experience High energy, positive attitude, willingness to learn and grow Shows initiative and creativity Logical thinker and team player Ability to create standard recipes Excellent plate presentation Strong understanding of purchasing, receiving, inventory control and stock rotation Excellent knowledge of modern, cutting edge culinary trends