The chef de cuisine is responsible for all culinary activities for the Food & Beverage Department. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.
Essential duties and responsibilities include the following:
Supervisory Responsibilities: This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department
Qualifications: To perform this job successfully, an individual must be able to perform each essential duty and responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience: Experience in a hotel culinary environment required. Must have excellent organizational skills. Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.
Language, Mathematical, and Reasoning Skills: Must be able to communicate clearly with guests, customers and employees. Must be able to make appropriate judgments regarding the cooking responsibilities.
Certificates, Licenses, Registrations: Food Safety Manager Certified
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Candidate must be able to lift/push/pull up to 50 lbs and be able to work long hours/split shifts and be able to handle stressful conditions. Frequently required to walk and stand for long periods of time. Requires ability to reach, grab, and feel. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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