Chef de Cuisine

Craft Culinary Magic: Join Us as Our Next Chef de Cuisine! Job Summary: The culinary chef position of Specialty Restaurant Chef comes with a great deal of responsibility.
Reporting directly to the executive Specialty Restaurant Chef, the successful Specialty Chef will quickly amass an in-depth familiarity with the kitchen’s operations so that they may fill in for the executive Specialty Restaurant Chef when needed and assist them in resolving any problems that may arise on the job.
A Specialty Restaurant Chef must possess the ability to quickly and authoritatively delegate job tasks to a large staff.
They must also be able to draw upon their considerable experience as a culinary chef who has worked in many different roles and settings in order to effectively coach and mentor Chef de Partie, cooks A, B and C.
Key Responsibilities: Safety and Security Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
Complete appropriate safety training and certifications to perform work tasks.
Follow property specific procedures for handling emergency situations (e.
g.
, evacuations, medical emergencies, natural disasters).
Policies and Procedures Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
Follow company and department policies and procedures.
Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
Protect the privacy and security of guests and coworkers.
Perform other reasonable job duties as requested by Supervisors.
Communication Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.
Speak to guests and co-workers using clear, appropriate and professional language.
Talk with and listen to other employees to effectively exchange information.
Provide assistance to coworkers, ensuring they understand their tasks.
Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.
Guest Relations Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
Assists Management Coordinate tasks and work with other departments to ensure that the department runs efficiently.
Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.
Working with Others Must be able to communicate clearly with manager, kitchen and front of the house personnel.
Support all co-workers and treat them with dignity and respect.
Quality Assurance/Quality Improvement Comply with quality assurance expectations and standards.
Physical Tasks Be able to reach, bend, stoop and frequently lift up to 40-pound containers of food preparation materials and equipment.
May also be required to work in walk-in coolers & freezers.
Be able to work in a standing position for long periods of time with risks of burns and cuts.
Skills Supervision of food preparation techniques and practices.
Safely using kitchen tools and equipment and specialized safety testing and analysis tools.
Performing general math calculations, and inventory and records management tasks.
Reviewing production to identify potential food safety hazards and verifying compliance with state and federal regulations.
Assessing and prioritizing multiple tasks, projects and demands.
Have a good sense of taste and smell.
Be able to work under pressure.
Job Function To assist the Sous Chef in efficiently managing the assigned Kitchen to the established concept statement, providing a courteous, professional, efficient, and flexible service at all times, following Playa Jamaican Resorts standards of Performance.
To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
Please note that the master task lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.
To assign responsibilities to subordinates, implementing multi-Tasking principle and to check their performance periodically.
To assist in establishing a pool of qualified part-time employees in conjunction with the Human Resources Department.
To be a hand on Manager and be always present in the operation.
To implement a flexible scheduling based on business patterns: To assist in developing standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
To strictly adhere to the established operating expenses and ensure that all costs are controlled.
To assist Chef de Cuisine and Executive Sous Chef to ensure an effective payroll control through a flexible work force, maximize utilization of part time employees and close cooperation with other Food & Beverage outlets.
To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment, and FF&E requirements in line with the compilation of the Annual Business Plan To identify training needs and plan training programs for the employees.
To ensure that the outlet employees are Multi Skilled and have the necessary skills to perform their duties with maximum efficiency, through consistent training in accordance with the Training Plan Supervise the preparation of a variety of meats, seafood, poultry, vegetables and other food items using Italian recipes for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Assumes 100% responsibility for quality of products served from his Restaurant and Food cost proposed percentages.
Knows and complies consistently with our standards portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Requisition list for Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Implement and supervise portions food products prior to cooking according to standards, portion size and recipe specifications.
Supervise the maintenance, cleaning and sanitation of workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convention oven, flap top range and refrigeration equipment.
Issue preparation list of items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and / or marinating.
Implement proper platter presentation and garnish set up for all dishes.
Supervise and handles, stores and rotates all products properly.
Complete required tasks within assigned time frames.
Tracks and reports any food waste.
Supervise and assists in food prep assignments during off-peak periods as needed.
Open and/or close the kitchen properly and follow the closing checklist for kitchen station.
Assists others in closing the kitchen.
Creative recycling of foods and help with any other projects as assigned by the kitchen manager.
If food is returned for any reason, correct the problem, and return to the Executive Sous Chef Attending all scheduled employee meetings and bringing suggestions for improvement.
Performs other related duties as assigned by the Executive Sous Chef and Executive Chef.
Maintains absolute confidentiality of work-related issues, records, and information.
Be a team player.
Education and Experience Education: High School Diploma/Equivalent Certificate Certification of Culinary Training or Apprenticeship Related work experience: A minimum of 4 years’ experience as a Hotel Sous Chef in a 4 star or higher rated restaurant Supervisory Experience Previous supervisory experience is required.
Must have experience in Dry aging process.