Scope of Position
The Restaurant Chef de Cuisine must supervise all phases of food production and service directly related to the Restaurant to ensure high quality standards and guest satisfaction. The Restaurant Chef de Cuisine is directly responsible for quality and quantity control of all food production and staffing of entire team whilst taking into consideration food and payroll costs. This is to be achieved through the delegation of work to all personnel and working with other teams within the kitchen.
- At least 5 years of progressive experience in a hotel or a related field; or a two-year college or culinary degree and 3 or more related years of experience.
- Must possess outstanding guest services skills, professional presentation and sophisticated communication skills
- Proficient in the English language (verbal & written), second language is an asset.
- Must be able to handle a multitude of tasks in an intense, ever-changing environment
- Must be flexible in terms of working hours
- Must work well in stressful, high-pressure situations
- Must be physically fit in order to lift items up to 50 pounds
- Must maintain composure and objectivity under pressure
- Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
- Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
- Knowledgeable with computer programs like Word and Excel
- Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests
- Must motivate and inspire team through leadership.
Responsibilities
- Approach all encounters with guests and employees in a friendly, service-oriented manner.
- Maintain regular attendance in compliance with Kingsmill Standards, as required by scheduling which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.
- Comply at all times with Kingsmill Resort standards and regulations to encourage safe and efficient hotel operations.
- Follows Hotel’s telephone etiquette standards.
- Follows Occupational Health & Safety regulations.
- Ensures adherence to Kingsmill Resort Code of Ethics
- Ensure equipment and kitchen cleanliness.
- Supervise and schedule staff, holding pre-shift meetings.
- Assure that all team members have all food items prepared to proper specifications in a timely manner.
- Maintain refrigerator and kitchen in clean, organized manner, with all food items labeled and dated, to facilitate the high-volume production necessary to achieve company goals.
- Maintain an effective training program for all employees so that all their time can be productive.
- Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
- Must motivate team and inspire.
- Must make themselves visible to both staff and customers by either conducting pre-shift meetings or being visible in the restaurant.
- Develop new menus and stay up to date with current culinary trends.
- Develop, standardize, cost and collaborate recipes into Kingsmill Resort’s current standard formatted platforms.
- Must supply their own basic tools of the trade i.e. Chef’s knives and smallware items
- Other duties as required.
Skills and Ability to: Work independently and exercise sound judgment within established guidelines; understand and implement administrative policies and procedures; be able to reach sound decisions and implement same regarding pop-up changes in counts or menu changes; coordinate multiple tasks, REO’s, BEO’s, prep sheets, etc. and meet critical deadlines; establish and maintain effective working relationships with those contacted in the course of work.
Physical Requirements: On a continuous basis, stand for long periods of time in front of ovens, stoves, fryers, work tables and work spaces; intermittently twist, bend or reach for equipment or supplies surrounding workspaces; perform simple grasping as well as fine manipulation; use telephone and computer keyboard daily; occasionally lift and carry items weighing up to 50 pounds.
I acknowledge that I have reviewed the Restaurant Chef Job description. This is a summary of the main responsibilities for this position. Business demands dictate work hours and schedules. Attendance and timeliness are a requirement of this position. Management retains the discretion to add or change the duties of this position at any time, in order to meet our guests’ needs. I understand that I must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance. I will also adhere to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.
Evaluation –Restaurant Chef will be assessed by the following:
Observation by management of Restaurant Chef de Cuisine required behavior
GSS scores as it relates to Restaurant Chef and outlet, which are the following topics:
Food Quality
Food Presentation
Menu Selection
Health & Safety and Environmental initiatives and practices
Colleague EOS
