We are seeking an experienced Chef De Cuisine to assist the Executive Chef in leading the culinary direction at the Glasbern Inn Restaurant. Our ideal candidate would be a highly motivated, passionate, and creative individual who can assist with developing culinary excellence at the Glasbern. The Chef De Cuisine is responsible to support the Executive Chef on all aspects of the kitchen such as menu development, budget goals, food cost, profitability, inventory control, food quality, productivity and ensuring our excellent culinary team is motivated, consistent and efficient by mentoring, training, and coaching our culinary team.

Team Member Benefits:

• Medical, Dental and Vision

• Employer Paid Life Insurance

• Other Supplemental Benefits

• Employer Matched 401K

• Hotel Room Discounts across multiple brands

• Enhanced paid vacation, sick time and holiday pay

Essential Job Functions:

• Lead, develop and support associates to ensure they are performing in accordance with established standards and TKo core values.

• Project a positive and motivated attitude among all associates.

• Drives menu design and kitchen creativity with Executive Chef.

• Grow and develop the product and profitability of the food service program.

• Adhere to the Kitchen’s overall operational budget based on revenues.

• Provides leadership training and direct management of the kitchen staff for the culinary team’s succession planning.

• Communicate priorities with staff and assign production and preparation tasks to execute and prepare menu items following approved recipes

• Ensure guests are receiving the best possible product, meeting all time and quality standards

• Inspect the kitchen and maintain conditions, cleanliness, quality and service standards at all times

• Collaborate with operations and sales team to assist with menus, event orders, and special requests

• Purchase all food and back of the house supplies from approved vendors and outlets

• Review sales volume and food costs daily and sure that excess items and inventory is used efficiently

• Develop, maintain, inspect and ensure safe work habits for self and team, wear protective safety equipment and follow OSHA and other applicable standards

• Manage daily quality, consistency and culinary standards

• Lead and motivate team members to create a team environment which promotes good employee morale and ensures a high level of commitment and pride in the hotel.

• Train & supervise hourly cooks and stewards, including their use of dangerous equipment.

• Continuously coach and counsel Teammates.

• Culinary Degree preferred, but not required.

• 3-5 Years of Food and Culinary management experience in a fine dining restaurant.

• Serve Safe Manager’s Certification preferred.

• Excellent Written and Oral Communication skills.

• Willing and able to work evenings, weekends, and holidays.

• Adept to working effectively in high energy and busy environments and works well under pressure.

• Above average ability using budgeting, payroll, reporting software, etc.

• Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, bending and reaching, stooping, kneeling, or crouching.

Job descriptions and responsibilities are subject to change depending on business needs.