Hotel Chef de Cuisine

Under the direction of the Hotel Restaurant Manager, the Hotel Chef de Cuisine is responsible for consistently delivering results that contribute to the mission and overall success of the hotel by accomplishing performance objectives linked to improving business revenues in the hotel restaurant. The Chef de Cuisine will work with the Restaurant manager on improving business effectiveness and efficiencies, or improving the value of the hotel's restaurants products and services to its customers and clients. To be successful in the role of Hotel Chef De Cuisine, this position requires implementation of property service strategy and initiatives with the objective of meeting or exceeding guest expectations, and team member experiences, human resources, financial performance, and sales and revenue generation. Success is measured against ten standards: Productivity, Customer and Client Relations, Professionalism, Revenue Management, Financial Management, People Management, Leadership, Quality Management, Communication, and Safety and Security.
Essential Duties & Responsibilities
Supervises culinary team members and hourly staff in daily overall kitchen operations.
Directly responsible for all scheduling, supervising, coordinating, hiring and training of culinary team members.
Establishes menu forecasts based on customer counts or business forecasts, historic business levels, and holidays.
Maintains and ensures that recipes, flavor profiles, consistency in quality, appearance and production time frames are adhered to for all menu/food items being produced and that all food items needed for production are available to staff.
Responsible for all financial aspects of the kitchen operations of designated venue(s); including, but not limited to, food cost, labor cost and other expenses.
Ensures that all logs, requisitions and any other necessary paperwork is filled out and submitted in the proper form and time frame.
Controls all purchasing of food products and kitchen equipment.
Conducts monthly inventory and works in conjunction with Restaurant Manager to ensure proper financial closure of every month.
Possesses strong management skills; perform periodic and annual performance reviews of all culinary management staff; understands corrective counseling methods and how to properly document any issues that arise with staff.
Understands menu development techniques and development of recipes, plating guides and menu cards.
Schedules kitchen management and cook staff within budgeted labor cost; approves vacation requests ensuring that staffing levels are still met.
Ensures safe working conditions are in place at all times for kitchen and food service staff; investigates and reports all employee injuries or accidents according to policy.
Monitors all kitchen areas to ensure Health Department, Gaming, IHS, FDA and OSHA codes & policies are followed at all times; Reports any violation(s) of codes and policies immediately upon discovery; Participates in all Gaming, IHS and all other inspections.
Maintains acceptable attendance record and arrives in designated kitchen at scheduled time, in proper uniform and ready to work.
Performs job responsibilities and or tasks, deemed necessary by leadership within the scope of this position and business needs of the department.
Supervisory Responsibilities
The Hotel Chef De Cuisine carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
High School Diploma or GED required.
Vocational/Technical/Business certification in related field preferred.
Minimum five (5) years management experience of large hotel or similar Casino type operation which includes high volume production, catering and multi-unit aspects as well as larger staff management at Sous Chef level or above
Management training and/or culinary education preferred.
Possess advanced knowledge of single unit culinary operations.
Ability to handle high volume a la carte kitchen cooking, high volume catering/banquet production and expediting of food during peak periods of business in all stated areas.
Possess advanced skill level in hands?on training of staff.
Proficiency in Microsoft Office (Word and Excel) is required.
A qualified candidate/employee must have a valid identification card or driver's license.
Must provide at least two unexpired, Right To Work documents; a valid social security card, a U.S. birth certificate, a Native American Tribal document, U.S. citizen ID Card, a resident citizen ID card, an U.S. passport, or employment authorization documents issued by the Department of Homeland Security.
Must obtain and maintain a current Food Handler's Card, TIPS certification, and ServSafe certification.
San Manuel Band of Mission Indians is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, disability, age, sexual orientation, gender identity, national origin, veteran status, or genetic information.
To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions. If you require reasonable accommodation in participating in the employee selection process, please direct your inquiries to Human Resources, 909-863-2270, or email HR@sanmanuel.com.

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