Chef de Cuisine
About the Job
Benchmark’s company culture is central to our management philosophy. The company’s stated purpose is “to provide an entrepreneurial environment where determined people dare to create, share, and build futures.
To be the “benchmark” by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.
Job Description Summary:Train, supervise and work with all chef’s and employees in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.
REPORTS TO: Executive Chef
SUPERVISES: Sous Chefs, Line Cooks
Restaurant, Kitchen/Stewarding areas.
Job involves working:
- under variable temperature conditions (or extreme heat or cold).
- under variable noise levels.
- around fumes and/or odor hazards.
- around dust and/or mite hazards.
- around chemicals.
Internal: Employees in F&B Outlets/Beverage, Culinary - Stewarding, Catering and Conference Services, Sales and Marketing, Purchasing, other F&B Services and Managers, Guest Services - Front Desk, Finance, Housekeeping, Administrative Offices and Property Operations.
External: Hotel guests/visitors and suppliers.
High school graduate or equivalent vocational training certificate, some college. 4 years experience as a lead cook at an upscale/4 Diamond Style of Resort Hotel or Restaurant. 2 Years experience as a Chef de Cuisine at an upscale restaurant/4 Diamond Style Resort Certification in Culinary training or apprenticeship Good organizational Skills. Fluency in English, verbal and written Have basic computer sills (Word, Excel, and Outlook) Comprehend and follow recipes. Be able to Expand or condense recipes. Have good knowledge of modern cooking methods Have basic knowledge of patisserie Have good butcher skills. Ability to work all stations in the kitchen. Ability to organize and executive service in a fast pace restaurant Ability to grasp, lift and or carry, or otherwise, move or push goods and a hand cart/truck weighing a maximum of 200lbs on a continuous schedule. Able to grasp, lift and or carry a maximum of 50lbs. Endure various physical movements throughout the work area. Remain in an up right position for an extended period of time.
Perform job functions with attention to detail, speed and accuracy.
Follow directions thoroughly.
Work cohesively with co-workers as part of a team.
Work with minimal supervision.
Direct performance of staff and follow up with corrections as needed.
Prioritize and organize.
Be a clear thinker, remaining calm and resolving problems using good judgment.
Certification in Sanitary Training Artistic talent
1. Exert physical effort in transporting 50 pounds.
2. Endure various physical movements throughout the work areas.
3. Reach 2 feet.
4. Remain in upright position for 6 hours throughout work shift.
5. Satisfactorily communicate with guests, management and co-workers to their understanding.
6. Able to maintain professional posture throughout entire shift.
ESSENTIAL JOB FUNCTIONS
Prepare, Cook and serve all restaurant items according to menu and recipe specifications and Executive Chefs instructions. Requisition the day’s supplies and ensure that they are received and stored properly. Coordinate breaks for staff. Inspect grooming and attire of staff; rectify and deficiencies. Ensure that all staff prepares menu items following recipe and yield guides, according to department standards. Be familiar with all restaurant menus and assist on the restaurant line when needed. Establish the day’s priorities and assign production and prep task to employees to execute. Develop menu items, test and write recipes. Conduct frequent walk-though of kitchen area and direct respective personnel to correct any deficiencies with respective personnel. Check and control the proper storage of product and portion control. Keep all refrigeration, storage and working areas in clean working condition to comply with health department and Turtle Bay Resort Management’s regulations. Inform supervisor of supplies and food items needed for production in workstation. Anticipate guest needs, respond promptly however busy and whatever time of day. Communicate any assistance needed during busy periods to Executive Chef and/or Executive Sous Chef to ensure optimum service to guest. Organize all of the various prep items needed form different areas to ensure that all items are in place and ready for service. Fabricate meat, fish and fowl for menu items. Minimize waste and maintain controls to attain forecasted food cost. Supervise and give instructions to Assistant cook, Fry Cook, Breakfast Cook and Dinner Cook. Direct and assist Stewards in the maintenance of cleanliness of the kitchen. Inform Executive Chef/Executive Sous Chef of any shortages before the items run out Inventory supplies and prepare requisitions for supplies and food items for production in the work area Perform duties in other areas of kitchen as assigned or required. Makes soups and sauces according to standard recipes and personal experience. Ensure that opening shift completes start up of kitchen line a designated prep work. Inform Executive Chef or Executive Sous Chef of any excess items that can be used in daily special or elsewhere. Serve our guests. Serve the other Turtle Bay Resort team members who serve our guests. Perform any and all functions as directed – you are a member of the entire Turtle Bay Resort team, not just a member of your department. Take personal responsibility to ensure the success of the team – the team succeeds because of your actions. Always put the team objectives ahead of your personal agenda. Perform the security and safety function of all Turtle Bay Resort employees to ensure the security and safety of all guests and of all fellow employees - be vigilant for all safety/security issues, correct and/or report all issues immediately. Perform the housekeeping function of all Turtle Bay Resort employees – keep your work area clean and neat, and correct and/or report any housekeeping issues outside of your work area in the public and heart-of-the-house areas as you encounter. Perform your sales function – all Turtle Bay Resort employees are sales people for the company and for the property - be knowledgeable of Turtle Bay Resort and of all aspects of your property, and always present both in the best light to guests and to the community at large. Perform your community ambassador function – get involved in your community and represent Turtle Bay Resort and your property well. Always speak first and speak last to guests in a friendly, courteous manner – every guest encounter should include this. Always greet co-workers in the same friendly, courteous manner – never pass a fellow employee without acknowledgement. Deal with all guests and fellow Turtle Bay Resort team members with respect and honesty. Present yourself properly in the work place at all times – full uniform including name badge, dress/uniforms always clean and pressed, personal grooming always up to standard.
SECONDARY JOB FUNCTIONS
Supervises daily cleaning of walk-in and reach-in boxes for safety reasons. Reports any equipment in need of repair to chef and property operations, for service. Performs other duties as requested, such as V.I.P. parties and staff meetings.
Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.