We are looking to add a qualified individual as Chef de Cuisine at the Boar's Head Resort! As a Chef de Cuisine, you will be responsible for developing all a la carte dining menus, managing the culinary and steward staff, achieving guest satisfaction ratings, and meeting budgeted goals. If you have the experience and enjoy working in a fast paced work environment, please apply!

Some essential job functions include, but are not limited to:

• Establish and maintain consistency in the preparation and presentations of all meals served in/out and from the Mill Room Attendant.
• Produce Daily Specials.
• Attend all pre-meal meetings and conduct staff tastings of daily specials.
• Coach, supervise and assist all Culinary and Steward associates in their daily work and assignments.
• Maintain, supervise and observe all sanitation procedures and food rotation based on local and national regulatory standards.
• Maintain Food, Labor and Operating Cost as budgeted.
• Revise menu content and recipes seasonally, according to sales and feedback from guests, associates and owners.
• Follow the associate hand book and reinforce Boars Head rules of conduct and policies.
• Create and post a weekly associate schedule every Thursday, consistent with staffing guide and business volume.
• Conduct food inventories based on pre-established timelines.
• Conduct food purchasing based on pre-established pars and business levels.

In order to be considered, you must meet the following requirements:

• High school diploma or Culinary Associate degree.
• At least 5 years prior experience as a Chef de Cuisine or Hotel Restaurant Chef, serving breakfast, lunch and dinner in multiple outlets.
• At least 5 years knowledge and experience managing multiple associates.
• Serve Safe Food Sanitation certification or willingness to become certified.
• Thorough knowledge of all food products, recipes, preparations and presentations.
• Ability to analyze forecast data and make judgments to insure proper payroll and production control.
• Ability to communicate effectively, both orally and in writing.
• Good knowledge of menu development, cost and wage control.
• Ability to work in extreme temperatures and confined spaces.
• Ability to supervise a large staff and accomplish goals within a pre-determined timeframe.
• Ability to conduct meetings, menu briefings and interviews.
• Ability to effectively interact with associates and members in a professional manner.