Chef De Cuisine
Under the direction of the Food Services Director, the incumbent is responsible for providing sound team leadership and direction to all food and beverage staff, consisting of production staff of one or more Principal Cooks, Senior Cooks, Cooks, and Assistant Cooks in a high volume Conference Center and Family Camp. Oversee receiving and stewarding operations. Assign, motivate, and monitor the work of others and be knowledgeable in the production of food items for all food and beverage areas for the Lake Arrowhead Conference Center, including Conferences, Bruin Woods, and banquets. Coordinate and communicate with the Lake Arrowhead Conference Team to ensure quality guest service. Actively participate in menu development, sample menu tastings, and the writing of new recipes. Work with online Inventory and Recipe Management program to accurately record and monitor food cost. Oversee staging, logistics, and event service. Prepare the most complex menu items and recipes according to culinary, production and quality standards. Accurately and appropriately utilize all production equipment and train and monitor others in its safe usage. Ensure gracious customer service and quality food is provided. Ensure team members adhere to all food handling and sanitation guidelines. Maintain accurate paperwork, including service records, temperature logs and production records. Other responsibilities include the supervision, scheduling and training of team members, maintaining food and labor cost controls, menu
and recipe development. Interact in a positive manner with team members in a high volume environment. Other responsibilities as assigned by management.