Chef de Cuisine

Job Title: Chef de Cuisine

Department: F&B – Restaurants and Outlets

Company: Lorenzo Hotel

Reports To: Executive Chef

Supervises:  Culinary staff

Job Purpose:

Chef de Cuisine will be assisting the Executive Chef in the overall responsibility for the efficient and effective running of the kitchen and food production for the outlets.

Job Responsibilities:

• Manage the daily production, preparation and presentation of all food for the hotel's restaurant to ensure a quality, consistent product is produced which conforms to all Omni Standards.
• Manage associates in scheduling, training, developing, coaching and counseling.  Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
• Assist the Executive Chef to monitor, analyze and control all labor and food costs.
• Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
• Assist the Executive Chef in scheduling of staff according to budget and business forecast.
• Directs proper sanitation and maintenance of all kitchen facilities and equipment.
• Comply with EcoSure & health code standards for sanitation.
• Ensures that all kitchen equipment is in good working order.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
• To maintain control of the standards for purchasing and receiving items.
• Assist the Executive Chef to test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
• Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
• Provide support and leadership to accomplish our Hilton food quality score
• Perform any other job related duties as assigned.

Job Skills:

• Candidate is required to have at least 2 years previous culinary supervisory experience. Prior experience in a high volume, full service Four Diamond Kitchen preferred.
• Customer Service, prior admin experience preferred.
• Strong leadership skills required.
• Knowledge of Microsoft Word, Excel, Delphi or similar programs
• Serve Safe certified food manager
• Clear, positive, energetic communication skills, written and verbal.
• Excellent organizational skills.
• Able to work a flexible schedule to include nights, weekends and holidays.

Job Qualifications:

Education            Graduate a culinary school preferred

Experience          3 years F&B management experience, OR, equivalent combination of education and experience.

Working Conditions: 

Ability to speak and hear.  Close and distance vision.  Frequent sitting with some walking and standing.  Frequently lifts/carries up to 10 lbs.  Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

Stand for long periods of time.

Lift/carry 6-25 lbs.

Reach hands and arms in any direction.

Able to work overtime and irregular hours.

EOE