What are the responsibilities and job description for the Chef De Cuisine position at Salamander Hotels & Resorts?
POSITION OBJECTIVE |
Train, supervise and work with all culinary staff in order to prepare, present food according to hotel standard recipes in order to create quality food products.
ESSENTIAL JOB FUNCTIONS |
- Assign, in detail, specific duties to all employees for efficient operation of the kitchen.
- Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
- Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items.
- Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
- Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.
- Adhere to control procedures for cost and quality.
- In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
- Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
- Maintain vacation schedule for proper staffing.
- Report any equipment in need of repair to chef and engineering for service.
- Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings.
EDUCATION/EXPERIENCE |
- High school or equivalent education required.
- Minimum of two years of culinary school preferred.
- Four to five years of culinary experience in a restaurant.
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