Chef de Cuisine

United States·Rockvillemid

OtherChef De Cuisine

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Quick Summary

Key Responsibilities

Production: Ensures that the culinary and utility staffs are performing to the established standards.

Requirements Summary

Culinary Degree and 5 years’ experience accompanying professional managerial experience with the hotel and restaurant industries.

Technical Tools

OtherChef De Cuisine

About the Role

~1 min read

The Chef de Cuisine is responsible for the successful achievement of operational and quality goals. The Chef trains, supervises, counsels, and motivates the kitchen teams while controlling production, quality and food costs.

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the dining room, resulting in outstanding guest satisfaction, improved market share, increased covers, and revenues. The Chef must work in conjunction with the Restaurant Manager to ensure adherence to the policies, procedures and standards of conduct established by the company. Chef interacts on a daily basis with colleagues in Chef positions across CWC-HG.

Responsibilities include but are not limited to:

Ensures that direct reports have successfully completed all required Safety Training, including but not limited to:
- Safety orientation.
- Fire Extinguisher Training
- Lifting, etc.
- Asbestos Awareness
- Preventing Slips, Trips, Falls
- Fill out an incident report for all accidents that happen on your shift.
- Complete the incident follow-up form for each accident
- Wear slip resistant shoe to prevent slips, trips and falls.
Practice safety in the work place at all times, including but not limited to:
- Understands and identifies hazards in the work place so proper actions may take place in order to reduce injury.
- Maintains a sharp knife while safely handling as to not obtain injury.
- Has a working knowledge of safely prepping, using and cleaning of all equipment in the kitchen.
- Lifts with legs and always ask for assistance when necessary.
- Utilizes a pushcart whenever transporting products over a distance.
- Takes action to secure a hazard through the supervisor by reporting issues immediately.
- Ensures that others are practicing safety procedures at all times.

Troubleshoots and locates potential problems with the Kitchen facilities and equipment (i.e. maintaining machinery, cleaning equipment regularly, spotting safety hazards, etc.). Ensures repair and maintenance of kitchen equipment by partnering with our maintenance department.

Stays informed and current on all areas of Risk Management.

Responsibilities

~1 min read

Culinary Degree and 5 years’ experience accompanying professional managerial experience with the hotel and restaurant industries.

Thorough knowledge of all aspects of Kitchen operations including but not limited to:

thorough understanding of profit and loss management, marketing and management of Kitchen
knowledge of American regional cuisine, and menu development
Experienced in the development and administration of operating and capital budgets, manpower planning, purchasing, and control of operating equipment and sensitivity to design and refurbishing of restaurant and kitchen facilities.

Progressive track record with deluxe hotel, resort and restaurant organizations. Proven record of culinary accomplishments. Functional experience in guest service, dining room, catering and back of the house management.

Must possess a valid Commonwealth of Virginia driver’s license and have an acceptable driving record based on The Colonial Williamsburg Foundation’s criteria.

Must be able to provide a 5-year Motor Vehicle Record prior to employment
Must be at least 21 years of age
May not have more than 1 moving violation or at fault accident within 12 months
May not have more than 2 moving violations or at fault accidents within 36 months