Chef de Cuisine
Under the direction of the Executive Chef, the incumbent is responsible for providing sound team leadership and direction to all food and beverage staff hotel wide, consisting of production staff of one or more Principal Cooks, Senior Cooks, Cooks, Assistant Cooks, Senior Food Service Workers and Food Service Workers in a high volume Catering department and Restaurant. 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 outlets at the Luskin Conference Center, including catering functions, events, and banquets; and meals in the restaurant, bar, and in-room dining. Coordinate and communicate with Catering Sales and Conference Services 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.