Chef De Cuisine (Top of the Rock) - Big Cedar Lodge

Position Summary: The Chef De Cuisine duties include supervising and coordinating every aspect of the restaurant food production and ensuring a high and consistent level of culinary quality and service for the front and back of the house, while meeting company standards, menu specifications, financial goals and production schedules. He/she is also responsible for overseeing the kitchen operation and providing as needed, hands on assistance for preparation and/or execution of meals to ensure constant culinary guest satisfaction.

Essential Functions:

• Oversees daily operations of restaurants and ensure culinary readiness for each outlets
• Approve staff schedule according to budget and business forecast/needs. Monitor daily culinary operation efficiency
• Monitor and control food production. Assess and improve ways to efficiently produce food for outlets to meet suitable business need and financial goals.
• Provide administrative assistance to the Executive Chef and/or the Executive Sous Chef as needed
• Develop additions and adjustments to menu
• Ensure of proper staff culinary knowledge and assess training needs to enhance culinary productions and execution
• Responsible for product availability for restaurant items
• Direct proper sanitation of kitchen facilities and equipment
• Ensure that all kitchen equipment is in good working order
• Direct proper maintenance of kitchen coolers and freezers (food product rotation, sanitation, labeling, storing, etc.)
• Ensure safe working environment and techniques in the kitchen
• Model and promote good working relationship with all staff members & other departments
• Ensure that servers and kitchen staff do communicate about menu changes
• Discuss and resolve operational challenges between front and back of the House when needed
• Understand and effectively communicate expectations to direct reports, ensure expectations are met while adhering to proper guidelines. Holds direct reports accountable to expected results
• Monitor and  promote to all staff the importance of resort asset protection
• Facilitate monthly departmental meetings and follow through on unresolved topics
• Other duties as assigned

Candidate Profile:

Education and Experience

• Culinary experience 5 years or more of relevant professional cooking experience in hotel and/or Conference facilities, including management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.
• Ability to organize and manage multiple priorities
• Ability to stand for extended periods of time
• Minimum of 2 years in a supervisory role with experience in coordination and managing staff
• Excellent interpersonal and communications skills
• Ability to perform as a strong team player

Physical Demands

• Ability to stand for extended periods of time

• Ability to bend, lift and carry heavy objects.

Preferred Traits

• Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics, including shelf life and stock rotation.

• Ability to motivate others and lead people in the area of correct procedures and follow through.

• Ability to deal effectively with a variety of company personnel and outside vendors.

• Great personal hygiene.

Skills and Knowledge

• Writing - Communicating effectively in writing as appropriate for the needs of the audience.
• Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training and development, compensation and benefits, labor relations and negotiation, and personnel information systems.
• Law and Government - Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules that apply to job (e.g., OSHA, EPA, ADA, CFC, NFPA, ASI).
• Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
• Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
• Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
• Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.

Management Competencies

• Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
• Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
• Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.
• Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
• Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
• Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.
• High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
• Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
• Problem Solving / Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.

Position Summary: The Chef De Cuisine duties include supervising and coordinating every aspect of the restaurant food production and ensuring a high and consistent level of culinary quality and service for the front and back of the house, while meeting company standards, menu specifications, financial goals and production schedules. He/she is also responsible for overseeing the kitchen operation and providing as needed, hands on assistance for preparation and/or execution of meals to ensure constant culinary guest satisfaction.

Essential Functions:

• Oversees daily operations of restaurants and ensure culinary readiness for each outlets
• Approve staff schedule according to budget and business forecast/needs. Monitor daily culinary operation efficiency
• Monitor and control food production. Assess and improve ways to efficiently produce food for outlets to meet suitable business need and financial goals.
• Provide administrative assistance to the Executive Chef and/or the Executive Sous Chef as needed
• Develop additions and adjustments to menu
• Ensure of proper staff culinary knowledge and assess training needs to enhance culinary productions and execution
• Responsible for product availability for restaurant items
• Direct proper sanitation of kitchen facilities and equipment
• Ensure that all kitchen equipment is in good working order
• Direct proper maintenance of kitchen coolers and freezers (food product rotation, sanitation, labeling, storing, etc.)
• Ensure safe working environment and techniques in the kitchen
• Model and promote good working relationship with all staff members & other departments
• Ensure that servers and kitchen staff do communicate about menu changes
• Discuss and resolve operational challenges between front and back of the House when needed
• Understand and effectively communicate expectations to direct reports, ensure expectations are met while adhering to proper guidelines. Holds direct reports accountable to expected results
• Monitor and  promote to all staff the importance of resort asset protection
• Facilitate monthly departmental meetings and follow through on unresolved topics
• Other duties as assigned

Candidate Profile:

Education and Experience

• Culinary experience 5 years or more of relevant professional cooking experience in hotel and/or Conference facilities, including management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.
• Ability to organize and manage multiple priorities
• Ability to stand for extended periods of time
• Minimum of 2 years in a supervisory role with experience in coordination and managing staff
• Excellent interpersonal and communications skills
• Ability to perform as a strong team player

Physical Demands

• Ability to stand for extended periods of time

• Ability to bend, lift and carry heavy objects.

Preferred Traits

• Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics, including shelf life and stock rotation.

• Ability to motivate others and lead people in the area of correct procedures and follow through.

• Ability to deal effectively with a variety of company personnel and outside vendors.

• Great personal hygiene.

Skills and Knowledge

• Writing - Communicating effectively in writing as appropriate for the needs of the audience.
• Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training and development, compensation and benefits, labor relations and negotiation, and personnel information systems.
• Law and Government - Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules that apply to job (e.g., OSHA, EPA, ADA, CFC, NFPA, ASI).
• Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
• Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
• Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
• Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.

Management Competencies

• Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
• Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
• Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.
• Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
• Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
• Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.
• High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
• Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
• Problem Solving / Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.