The Chef de Cuisine is responsible for all activities related to the kitchen, creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforcing nutrition, safety and sanitation, and ensuring the quality of the meals served. Maintain and promote a cooperative, team attitude with managers and fellow employees. Work as a liaison between related departments and oversees all aspects of the kitchen to ensure high standards of food quality and eye appeal while presenting a professional and positive image of Oglebay.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Manages the sous chefs guiding their oversight of the kitchen staff with primary focus on selection, training, and supervising of daily work assignments.
• Act as a coach and mentor; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback and administer corrective action as needed.
• Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serving safe food.
• Maintain all kitchen operations including ordering, scheduling, costing, and cleanliness and preparing menus.
• Maintain all kitchen equipment in excellent working condition. Coordinate all repairs necessary. Support other food outlet operations.
• Oversee daily production from each kitchen line to ensure proper presentation and preparation to established guidelines.
• Conduct regular department walk-throughs and random food tastings, and oversee the integrity of kitchen operations.
• Establish proper portion sizes and controls to ensure proper amounts are being prepared for events.
• Oversee the creation of standard operating photos, recipes and descriptions for all cooks.
• Attend events as necessary.
• Oversee the culinary aspects of tastings, review event orders with chefs to give thorough explanations of methods and presentation.
• Cook on any station or line as needed, taste products that are produced to ensure quality and consistency.
• Present new menu items and relevant culinary information to the sales team, culinary staff and other entities as needed.
• Maintain high standards of food quality, service, and cleanliness.
• Participate in production meetings to confirm all kitchen details with sales and operations staff.
• Maintain professional relationship with vendors. Do not offer exclusivity from any one vendor.
• Available to work flexible schedule based on business demands and staffing needs.
• Participate in hiring, training, and development of kitchen department.

• Must be knowledgeable of state and federal laws regarding employee and customer health and safety. Ensure safe conditions. Correct any unsafe conditions immediately. Always support safe work habits and a safe working environment.
• Maintain records as required for all state and federal agencies.
• Complete appropriate training listed on the human resources Training Matrix.
• Adhere to Wheeling Park Commission’s Policy and safety rules and policy; refer any and all safety concerns to department manager, safety committee or human resources.
• Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees.

SUPERVISORY RESPONSIBILITIES

Manages 1 Executive Sous Chef and 5 Sous Chefs who supervise a total of 31 employees in the Wilson Lodge Culinary Division. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE

Culinary degree preferred and a minimum of 3 years working as Chef/ Sous Chef. Prior management experience required.