Chef de Cuisine
Company: The Vendue
Location: Charleston
Posted on: March 20, 2023
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Job Description:
POSITION SUMMARY:
The Vendue's Chef de Cuisine oversees Revival's kitchen operations,
Banquet production and provides organizational and creative support
to The Rooftop. This role balances excellent cooking skills with
managerial decision-making and team leadership; always following
Avocet Hospitality's Vision, principles and Standard Operating
Procedures. The Chef de Cuisine will make key decisions about menu
items, ingredients and personnel within a restaurant's kitchen,
with the approval and guidance of the Director of Food &
Beverage.
MAIN DUTIES AND RESPONSIBILITIES:
-COORDINATE MEAL PREPARATION
The foremost duty of the chef de cuisine is coordinating meal
preparation and service activities within the kitchen. They review
customer orders as they come in, assign tasks to cooks, and ensure
that food is prepared as the approved recipes, with great
presentation and in timely fashion. Chefs de cuisine direct both
kitchen and food runners on proper procedures and assign
responsibility for various meal elements.
-OVERSEE FOOD QUALITY
The Chef de cuisine also maintains the restaurant's quality and
reputation by monitoring the food that is served to customers. They
may inspect plates to ensure that meals are correctly portioned and
presented. Chefs de cuisine also taste food and oversee kitchen
staff throughout the cooking process, checking to make sure that
elements of dishes are properly cooked and seasoned.
-DEVELOP MENUS
The Chef de Cuisine will develop all Restaurants' menu items and
offerings in coordination with the F+B Director and Executive Team.
A key part of this creative process is creating detailed recipes,
cost cards and training material for any item that is changed/added
to the menu and is responsible for training the Culinary Team to
execute the Vision with accuracy, timeliness and consistency
-SELECT AND SOURCE INGREDIENTS
The Chef de cuisine also supports restaurant operations by
selecting and sourcing ingredients for meals. In this capacity the
position is fully accountable for Food Cost percentages and
therefore being able to match quality, unique ingredients with
Financial return is a key Performance Indicator for the
position
-MAINTAIN KITCHEN CLEANLINESS AND SAFETY
The chef de cuisine also maintains kitchen cleanliness and
safety.
This can involve developing or enhancing processes for food safety
and storage as well as maintaining or replacing kitchen equipment
that is not working as expected. Prepare safety and cleanliness
guidelines for kitchen staff and inspect employees' uniforms to
ensure that they adhere to strict standards of professionalism
-LOGISTICS
The Chef de Cuisine is responsible for coordinating the Purchasing,
Storage, Production and Execution of the Menus with an eye on
streamlining the operation both in terms of space and time without
sacrificing the final product's quality or profitability.
DAILY TASKS:
-Supervise and assist execution of all meal periods, banquets, and
amenities. The Chef de Cuisine is responsible for the proper and
timely execution of meal services, as well as any breakfast,
brunch, and lunch, and dinner banquets, assisting, directing and
supporting the kitchen team as necessary.
-Scheduling. The Chef de Cuisine is responsible for the proper
scheduling of Culinary Personnel in order to ensure that all of the
Food & Beverage needs of the Hotel are met without exceeding
forecasted payroll amounts
-Receiving. The Chef de Cuisine is responsible for receiving,
inspecting, and properly dating/storing all product deliveries from
vendors. The sous chef will refuse any questionable or substandard
product, and find a solution for replacement and vendor credit of
said items as necessary to ensure consistent execution of positive
guest experience.
-Maintain organization of food storage areas. The Chef de Cuisine
is responsible for maintaining proper organization and cleanliness
of food storage areas, ensuring proper storage in compliance with
DHEC health code guidelines, and all products are rotated, labeled,
and dated in appropriate containers.
-Ordering from vendors. The Chef de Cuisine will be responsible for
ordering all pertinent food and supplies. A Deft understanding of
the balance of orders to prevent spoilage and maintain low
inventory levels is a must
-Daily Food Preparation. The Chef de Cuisine will personally
produce as well as supervise and delegate to the kitchen team to
ensure completion of daily food preparation in accordance with par
levels and appropriate to forecasted guest counts in the hotel and
restaurants.
-Collection, coding, and processing daily invoices. The Chef de
Cuisine will collect and process vendor invoices received during
their shift by using proper GL Codes, entering into the kitchen
checkbook and delivering processed invoices to the executive
chef.
-Daily kitchen log. The Chef de Cuisine will maintain and record
events in the daily kitchen log as a method of communicating with
other members of the management team, including items such as
weather, business levels, maintenance issues/actions taken, team
member attendance, guest feedback, recooked food items, food stuff
shortages, and waste.
-Hot and Cold holding temperature logs. The Chef de Cuisine will
record and maintain for 90 days a daily log of hot and cold holding
temperatures of 2 hot and 2 cold items per meal period to ensure
that hazardous foods are held at temperatures within compliance of
DHEC health code guidelines.
-Shellfish tag log. The Chef de Cuisine will record and maintain
for 90 days a daily log of shellfish tags, dated upon sale, in
compliance of DHEC health code guidelines.
-Refrigeration logs. The Chef de Cuisine will record and maintain
for 90 days a daily refrigeration log from each meal period to
ensure that all refrigeration is operating correctly and within
compliance of DHEC health code guidelines. Any temperatures out of
range will be noted as well as what actions have been taken to
repair the equipment.
-Line checks. The Chef de Cuisine will conduct daily line checks
for food quality, taste, freshness, and ensure that holding
temperatures are in compliance of DHEC health code guidelines.
SUPERVISORY RESPONSIBILITIES:
Sous Chef, Kitchen Manager, Kitchen Supervisor, Lead Line Cook,
Expo, Line Cooks, Prep Cooks, Stewards
Keywords: The Vendue, Charleston , Chef de Cuisine, Hospitality & Tourism , Charleston, South Carolina
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