Scorpion Bar Foxwoods Chef De Cuisine

Big Night Entertainment Group Mashantucket , CT 06338

Posted 2 months ago

Essential Duties and Responsibilities

As Chef de Cuisine, a typical day might include the following:

  • Plans or participates in planning menus and utilization of food, considering probable number of guests, marketing conditions and popularity of various dishes

  • Estimates food consumption and purchases or requisitions food and kitchen supplies

  • Ensures that food and supplies are received, inventoried and stored according to facility standards

  • Supervises organization and sanitation of, kitchen, storage areas and loading dock

  • Reviews menus, analyzes recipes, and determines food, labor, and overhead costs

  • Supervises food and service aspects of private dining, group functions and special events

  • Supervises kitchen and other back of house personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner

  • Optimally schedules kitchen staff to ensure adequate coverage while keeping labor costs within budget

  • Able to work in a high volume / fast pace work environment

  • Works in conjunction with the health department which will be visiting the establishment regularly

Supervisory Responsibilities:

  • Directly supervises up to 20 to 30 employees

  • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws

  • Responsibilities include interviewing, hiring, training and developing employees; planning, scheduling, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems

  • Develops necessary training material to properly train all BOH staff

Skills/Qualifications

This job might be for you if you demonstrate the following abilities and meet the following qualifications:

  • Minimum of 2 to 4 years supervisory experience in a high-volume, upscale food and beverage and/or club environment required

  • Previous Latin American style cooking and Latin American-influenced menu development is required

  • Contributes to building a positive team spirit; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed

  • Takes responsibility for subordinates' activities; Makes self available to staff; Develops subordinates' skills and encourages growth; Fosters quality focus in others

  • Looks for ways to improve and promote quality

  • Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources

  • Prioritizes and plans work activities

  • Displays original thinking and creativity; Uses innovative approaches and ideas to improve recipes and plate presentation

Additional Experience Required:

  • ServSafe/Food Safety Certification

Physical Demands / Work Environment / Hours

The physical demands and work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential work functions.

  • Workplace can have moderate to high stress levels

  • May be required to lift or move up to 30 lbs using proper lifting techniques and withstand long hours on your feet in a fast-paced, high energy environment

  • Non-typical office hours will be customary including evenings, weekends, and holidays

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Scorpion Bar Foxwoods Chef De Cuisine

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VIEW JOBS 5/9/2021 12:00:00 AM 2021-08-07T00:00 Essential Duties and Responsibilities As Chef de Cuisine, a typical day might include the following: * Plans or participates in planning menus and utilization of food, considering probable number of guests, marketing conditions and popularity of various dishes * Estimates food consumption and purchases or requisitions food and kitchen supplies * Ensures that food and supplies are received, inventoried and stored according to facility standards * Supervises organization and sanitation of, kitchen, storage areas and loading dock * Reviews menus, analyzes recipes, and determines food, labor, and overhead costs * Supervises food and service aspects of private dining, group functions and special events * Supervises kitchen and other back of house personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner * Optimally schedules kitchen staff to ensure adequate coverage while keeping labor costs within budget * Able to work in a high volume / fast pace work environment * Works in conjunction with the health department which will be visiting the establishment regularly Supervisory Responsibilities: * Directly supervises up to 20 to 30 employees * Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws * Responsibilities include interviewing, hiring, training and developing employees; planning, scheduling, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems * Develops necessary training material to properly train all BOH staff Skills/Qualifications This job might be for you if you demonstrate the following abilities and meet the following qualifications: * Minimum of 2 to 4 years supervisory experience in a high-volume, upscale food and beverage and/or club environment required * Previous Latin American style cooking and Latin American-influenced menu development is required * Contributes to building a positive team spirit; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed * Takes responsibility for subordinates' activities; Makes self available to staff; Develops subordinates' skills and encourages growth; Fosters quality focus in others * Looks for ways to improve and promote quality * Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources * Prioritizes and plans work activities * Displays original thinking and creativity; Uses innovative approaches and ideas to improve recipes and plate presentation Additional Experience Required: * ServSafe/Food Safety Certification Physical Demands / Work Environment / Hours The physical demands and work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential work functions. * Workplace can have moderate to high stress levels * May be required to lift or move up to 30 lbs using proper lifting techniques and withstand long hours on your feet in a fast-paced, high energy environment * Non-typical office hours will be customary including evenings, weekends, and holidays Big Night Entertainment Group Mashantucket CT

Scorpion Bar Foxwoods Chef De Cuisine

Big Night Entertainment Group