Chef De Cuisine - Hotel Vin Rogers, Autograph Collection

POSITION SUMMARY: The Chef de Cuisine is responsible for overseeing the daily culinary operations of a specific restaurant, kitchen, or culinary outlet within the property. This role leads kitchen staff, manages food preparation and quality, and ensures that all dishes meet Coury Hospitality’s standards for presentation, taste, and consistency. Working closely with the Executive Chef, the Chef de Cuisine ensures efficient kitchen operations, maintains food safety standards, and helps create memorable dining experiences for guests through exceptional culinary execution. PRIMARY JOB DUTIES: · Oversee the daily operations of the assigned kitchen or restaurant outlet. · Ensure all dishes are prepared and presented according to established recipes and quality standards. · Maintain consistency in food preparation, flavor, and presentation. · Monitor kitchen workflow to ensure efficient and timely service. · Supervise and lead cooks, line cooks, and kitchen support staff. · Train kitchen team members on recipes, cooking techniques, and food presentation standards. · Assist in scheduling kitchen staff and managing labor efficiency. · Foster a positive, collaborative kitchen environment. · Assist the Executive Chef with menu planning, recipe development, and seasonal menu updates. · Ensure all ingredients are fresh, properly stored, and prepared according to culinary standards. · Monitor portion control and food presentation. · Maintain strict compliance with health department regulations and food safety standards. · Ensure kitchen staff follow proper sanitation, food handling, and storage procedures. · Monitor cleanliness and organization of kitchen workstations and equipment. · Assist with ordering and managing kitchen inventory. · Monitor food costs and minimize waste through proper portioning and inventory management. · Work with the Purchasing team to maintain consistent ingredient quality. · Coordinate with the Banquet team and other food service outlets when needed. · Work closely with Front-of-House management to ensure smooth service operations. · Support special events, large group dining, and banquet services when required. Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.   KNOWLEDGE, SKILLS AND ABILITIES: · Culinary degree or formal culinary training preferred. · 4–6 years of professional kitchen experience, including leadership roles. · Strong knowledge of culinary techniques, kitchen management, and food safety practices. · Experience in high-volume restaurants or hotel kitchens is preferred. · Strong leadership, organizational, and communication skills. PHYSICAL DEMANDS: · Ability to stand for extended periods during kitchen service. · Ability to lift up to 40 pounds occasionally. · Frequent bending, reaching, and working in hot kitchen environments. · Ability to work evenings, weekends, and holidays depending on operational needs. This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law