Chef de Cuisine

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Job description

Inns of aurora, llc core values:

While our employees skill-sets vary greatly from position to position, our core set of values remain the same. As an Inns of Aurora, LLC employee, learning and exemplifying these characteristics is a key part to your success. All Inns of Aurora employees are expected to demonstrate the following characteristics as defined in the Inns of Aurora, LLC handbook:

Courage

Initiative

Dependability

Flexibility

Integrity

Judgment

Respect for others

position purpose:

* The Chef de Cuisine is responsible for monitoring the procedures of the kitchen, overseeing the day-to-day operations, and managing the kitchen staff to ensure the quality of cuisine and health standards.

responsibilities/duties/functions/tasks:

* Plan and direct all cooking processes and food preparation in the kitchen
* Monitor the line and staff members
* Oversee all aspects of the production, event execution and daily culinary needs
* Create menus
* Design, teach and implement new recipes to add to menus
* Review weekly menus with managerial employees and staff members to discuss details, including presentation, staff assignments, and logistics
* Oversee and expedite preparation of all food items
* Monitor equipment maintenance, use and condition
* Address and remediate any issues with the equipment, and communicate the information effectively to the General Manager
* Execute quality control to ensure all food items leaving the kitchen are of the highest quality and in the correct portions
* Work closely with other managerial employees and staff members to create new meals, implement more efficient plans and execute high culinary standards
* Closely monitor guest dining experiences
* Track kitchen inventory
* Accountable for meeting budgets for food, labor and direct operating expenses
* Develop and maintain portioning report to ensure proper portioning of food takes place
* Maintain general knowledge of culinary trends in order to implement and add into day-to-day menu items
* Design weekly schedules
* Train all staff for job competence and ensure staff is aware of the policies and procedures included in a food and service business
* Manage and remediate all staff conflicts, including disciplinary action
* Manage hiring and termination procedures, including interviews and staffing decisions
* Develop, train, implement and maintain food sanitation practices and safety protocol
* Create strong, team-oriented relationships with and between staff members
* Maintain a strong presence in the kitchen and facility
* Maintain and promote cleanliness standards, quality control, hygiene, health and safety
* Ensure cleanliness of kitchen areas before, during and after meal periods
* Coordinate opening and closing procedures
* Ensure proper division of labor within the kitchen stations are followed
* Ensure kitchen and staff members operate in accordance to the state and federal food and safety laws

Requirements

* Experience in senior level or executive chef level in a high-volume environment managing culinary staff of 5 or more employees
* Ability to lead and train a team effectively
* High leadership qualities to manage and motivate staff members
* High levels of creativity and innovative qualities to inspire new ideas, recipes and general practices
* Excellent culinary technique and palate in order to taste, create and implement quality foods
* Passion for the food industry
* Ability to multi-task effectively under fast-paced working conditions
* Ability to maintain neat, professional and clean appearance and practices
* Proficiency in Microsoft Office programs, and general computer literacy
* Must demonstrate a professionals demeanor and possess interpersonal skills
* Specialized organizational, written and verbal communication skills
* Flexibility with hourly schedules, including weekend, holiday and evening availabilities

preferences:

Degree from a culinary institute

* Ability to manage menu pricing and inventory financials
* Personal flair and desire for cuisine experimentation
* Proper culinary certifications
* Knowledge and understanding of workplace safety procedures

Benefits

We are proud to offer outstanding benefits to all of our employees.

Full-time employees, those working 30 hours per week or more on average, are offered competitive medical and dental benefits, as well as generous paid time off packages.

Full-time and part-time employees are eligible to participate in our 401K program and supplementary benefits.

We are particularly proud to offer all of our employees a highly competitive employee discount at all of our lodging and dining properties.