Chef de Cuisine at Hotel Emma

POSITION QUALIFICATIONS (Requirements are representative of minimum levels of knowledge, skills and/or abilities.)

• Understanding of Hotel Emma’s Vision and Service Promises.
• Serve Safe certified - Manager
• Superior knife skills
• Computer skills, fluent use of Word, Excel, Outlook programs
• Butchery skills and experience with various proteins
• Able to taste and balance flavors
• Required to work a flexible schedule based on business levels
• Common sense, approaching tasks with the mentality of a chef, a guest and the owner.
• Experience in consistently executing seasonal menus in high-value, high-quality environment.

ESSENTIAL JOB FUNCTIONS:

• Work with Executive Chef and Executive Sous Chef to plan, organize, and execute seasonal menus for multi-outlet kitchen. Heavy emphasis on quality control and in the moment training of associates.
• Work with the service management team to ensure flawless flow of orders to multiple outlets; to execute at high-volume while maintaining high-quality.
• Ensure that sanitation standards as set forth by The Hotel Emma and the state are in compliance as well as the cleanliness and neatness of the kitchen.
• To maintain the service line by using cleaning, prep, and equipment lists along with standardized recipe books, training guides. Large role in individual development of line cook talent via one-on-one goal setting and feedback.
• This description is not exhaustive of all job tasks but a guide, and may be added or removed by management according to changes that may occur in the working environment.

WORKING CONDITIONS:    

• Able to lift 50 pounds.
• Able to stand on feet for long periods of time in a hot environment. 
• Schedule will reflect business demands.  Long and unusual hours on occasion.
• Exposure to heat, steam, humidity as well as refrigeration up to freezing temperatures

REQUIREMENTS:

• Minimum of 3 years culinary management experience in a high-volume and/or fine-dining restaurant/hotel as a chef de cuisine or sous chef.
• In depth understanding of the various international cuisines
• Relevant professional qualifications (eg. Culinary, Hospitality, Business, Marketing)
• Ability to speak English fluently, additional languages would be highly advantageous

SAFETY RESPONSIBILITIES:

Must learn and comply with all Company safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe condition; must be familiar with all safety features or equipment, machinery, or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function.

ASSOCIATE ACKNOWLEDGMENT:

I acknowledge that I have received a copy of this job description and understand that it is my responsibility to read and understand it.  If I have any questions about this job description or my job duties, I understand that I should ask my supervisor or department manager.  This job description will also be used as a tool for performance reviews.