Chef de Cuisine - Lone Rock Foundation

POSITION SUMMARY

Our Chef de Cuisine is responsible for overseeing all culinary operations, including menu development, managing and mentoring kitchen staff, ensuring food quality, maintaining kitchen hygiene, ensuring supplies are ordered and coordinates food preparation to deliver a consistent dining experience. Our Chef de Cuisine will take the creative lead in menu development, training of culinary team and servers as well as the rollout plan under the supervision of our Executive Chef-DOO. Menus should focus on nutrition, healthy and balanced offerings that will put Lone Rock on the map for its culinary experience. Supervises the Sous Chef and Kitchen supervisor.

ESSENTIAL RESPONSIBILITIES:

Menu planning and development:

• Create and implement new menus based on seasonal ingredients, market trends, and our dining concept.
• Create menus aligned with core client’s nutritional intent.

Staff management:

• Hire, train, and supervise kitchen staff, including line cooks, prep cooks, and sous chefs, delegating tasks and ensuring proper execution.
• Hold Sous Chef and Kitchen supervisor to a high standard and hold them accountable.
• Ensure that daily and monthly meetings are held, planned, and results orientated.
• Lead with care and concern and in a professional manner.
• Treat team members with respect and help them be their best selves personally and professionally.
• Develop respect from the team members and take a personal interest in knowing them and their goals.
• Coach and counsel team members promptly and in accordance with our approach.  

·     Act as manager on duty for the Food and Beverage and Events team.  

Staff management:

• Recruit and select a suitable culinary team who is motivated to grow and learn
• Schedule team to ensure coverage based on business needs.
• Monitor punches, overtime and payroll approval.

Quality control:

• Regularly monitor food quality and presentation, ensuring dishes meet established standards.
• Frequently verify that only the highest quality products are used in food preparation.
• Be aware of new items that are introduced onto the market and keep up with the lasted product trends.

Guest Satisfaction:

• Hold culinary to a high standard to ensure guests are always experiencing an exceptional dining experience
• Interact with guests to obtain feedback on product quality and service levels.
• Monitor guest satisfaction scores each week to address any concerns and celebrate positive feedback.
• Respond to guest complaints or feedback.

Food ordering and inventory:

• Oversee inventory of food supplies and order placement.
• Ensure orders are completed on time.

Kitchen operations:

• Oversee all aspects of kitchen operations, including food preparation, cooking stations, and expediting orders.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control.  
• Initiate relevant maintenance reports and work orders and follow up to ensure completion.

Health and safety:

• Enforce strict food safety and sanitation practices in the kitchen, adhering to all relevant regulations.
• Ensure that chefs are always clean, tidy, and presentable to be in guest view.
• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.
• Ensure that all food products received into the Main Kitchen are of the required standard and quality and that they are stored and rotated correctly. 
• Monitor food costs and identify areas for cost reduction.
• Monitor volume of prepared foods and minimize waste.
• Monitor team member hours, breaks and overtime. Take action on missed punches and unrequired overtime.

Communication:

• Project a positive and motivational attitude among all guests and team members.
• Collaborate with servers and managers to ensure smooth service and address customer concerns.
• Recognize team members for positive performance and as acknowledged by the guests or other team members.

Training and development:

• Provide ongoing training and mentorship to kitchen staff to improve skills and knowledge.
• Manage associates fairly and take a personal interest in knowing all culinary associates.
• Identify strengths and opportunities of team members and provide timely feedback to them.

OTHER REQUIREMENTS:

QUALIFICATIONS:?

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.?

Must have an in-depth knowledge of starches, vegetables, sauces, and proteins, as well as the proper cooking technique for all stated menu items.  Must have the ability to work well within a group, delegate to employees, as well as demonstrate the skills and patience to train, educate enhance, and nurture skills of the other cooks.

LANGUAGE SKILLS?

Must be able to read and comprehend BEO format and all other event order documents to ensure that we meet and exceed our guests’ expectations Ability to read and interpret manuals, operating instructions and written policies. Ability to speak clearly and listen attentively to both guests and staff members.? Must possess effective communications skills with the ability to speak and write professionally with tact.??

MATHEMATICAL SKILLS?

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, decimals and percentages.??

REASONING ABILITY?

Frequently resolve various problems of service efficiency, customer satisfaction and interpersonal dynamics. Ability to carry out instructions furnished in written, oral, or diagram form.? Determine when guest has had enough alcohol. Capable of handling guest as well as staff complaints in a smooth and effective manner. Ability to make decisions to support the guest while keeping the business in mind.??

?PHYSICAL DEMANDS?

Position requires frequent standing or walking during shifts up to 10 hours.? Must be able to stand and exert well-paced mobility for periods of up to four hours at a time, multiple times within a ten-hour shift. Must be able to stoop, bend and reach up. Frequent use of hands and arms with repetitive movements. Hazards may include, but are not limited to, slipping, tripping, broken glass, hot liquids and hot food. Must be able to?lift up?to 70 pounds frequently. Must be able to see distances to focus on small?details and?have good use of peripheral vision.? Must be able to work in all extremes of cold to hot.

?WORK ENVIRONMENT?

Work is performed primarily indoors. Must be able to work at high elevation in natural terrain. You may need to share small workspaces with associates, especially during busier times of service. You will be asked to work weekends, holidays and special events.?

Must be able to flex hours of availability when necessary. Hours may be extended or irregular to include early mornings, nights, weekends, and holidays.

This Job Summary is not finite, and all members of the Lone Rock team are expected to be willing and able to jump in and assist any guest or team member that require assistance or to proactively address any situation to ensure a positive experience for all.

ROLE COMPETENCIES

• Creativity and Innovation: Modifies current approaches
• Fostering Learning and Development: Engages in learning with others.
• Processes, Methodologies, and Tools: Demonstrates solid knowledge and ability, and can apply the competency, with minimal or no guidance, in the full range of typical situations. Would require guidance to handle novel or more complex situations.