Chef de Cuisine

Summary of Position: 

Directly responsible receiving purchased items and inventory control and to assist the Executive Chef for kitchen functions including, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. 

Engage Members to enhance the Dining Experience.

Duties & Responsibilities:

• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the clubs receiving policies and procedures. 
• Ensure that all food and products are consistently prepared and served according to the Club recipes, portioning, cooking and serving standards.
• Recommend employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
• Assist the Executive Chef and Food & Beverage Manager in the preparation of Budgets and Forecasts.
• Provide orientation of Club and department rules, policies and procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure member service standards and efficient operations.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Work with F&B manager to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. 
• Check and maintain proper food holding and refrigeration temperature control points. 
• Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. 

Qualifications:

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• At least 1 year of experience in a similar capacity.
• Must be able to communicate clearly in English with managers, kitchen and dining room personnel, members and guests. (Spanish helpful)
• Must be computer literate and able to use Microsoft Word, Excel, and Email and learn the POS and Management Information Systems.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).