The Chef de Cuisine will ensure the highest quality of food is served in their outlet. While maintain a professional, super clean, organized kitchen the Chef will work well with FOH leaders and be accommodating to special requests without temperament.
Essential Job Functions
Directly Responsible for all culinary operations in assigned Restaurant: Scheduling, Kronos payroll, Production and quality of product.
Responsible for labor analysis and breakdown, and assisting with the formulation and achievement of the annual culinary labor budget.
Responsible for food purchasing price point analysis, competitive analysis, product waste analysis. Responsible to assist with menu costing.
Expedites service from the lines.
Responsible for overseeing maintenance of equipment and sanitation in all food production and service areas.
Responsible for Human Resources related documentation: Transfers, Evaluations, Vacation and personal requests, Accident reports, follow through on disciplinary documentation, Job Requisitions, Employee information updates, and Development of staff skills workshops.
Responsible for controlling food and labor costs on a daily basis.
Training and development of staff. Including, proper use of equipment.
Attend weekly department head meetings, F&B and EO meetings, and weekly restaurant focus meetings.
Is familiar with hotel fire and safety procedures. Assist in emergency and security procedures as directed by Planning Committee.
Consistently checks market for new ideas, cooking techniques and products.
Conduct monthly culinary and stewarding divisional meetings, in concert with Exec Sous Chef and Executive Chef, to include agenda and minutes.
Monitoring all rules and regulations.
Monitor china, silver and glass inventory, handling, breakage and needs.
Monitor self-inspection checklist for cleanliness and working conditions.
Monitors punctuality, attendance, staff appearance, quality of uniforms and participates in food production.
Coordinate any activity that overlaps with or concerns other departments with their respective department heads.
Oversee breakage control procedures, also responsible for the care and condition of plates, bowls and all food service vessels.
Oversee proper use and storage of cleaning supplies and chemicals.
Assure that all employees are screened properly, received the hotel's orientation program and are informed of rules and regulations.
Responsible for the safety of staff.
Responsible for food inventories, food purchasing and product FIFO and storage cleanliness and organization with assistance from the Purchasing department.
Employee can expect to be outdoors 1% of the working time and indoors 99%.
Other environmental conditions to expect are: noise occasionally during the day, fumes, odors, mists and heat.
Responsible for assisting all team members in organization of kitchen items, to include, dry goods, kitchen equipment, storage containers, cleaning supplies and proper rotation and organization of all food deliveries.
Additional Job Duties
Eye contact should be made at a distance of no less than 10 feet from every guest.
A genuine smile should be offered at a distance of no less than 5 feet from every guest.
Employees should build rapport with guests during any conversation, if the guest responds to the initial statement with a conversational demeanor.
Guest last name is used effectively, but discreetly, as a signal of recognition as least once and not more than twice during any conversation with guests.
Before concluding conversations, the guest is verbally offered additional assistance with a statement relevant to the guest's individual needs.
Aspen Skiing Company, L.L.C.