Flamingo Grill Chef De Cuisine

Summary

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Must be able to: Possess a “hands-on” style of management.
• Maintain inventory and coordinate purchases for food production.
• Produce and organize daily purchase for mul;ti outlet production
• Work with recipes to specific guidelines in production and understanding basic food cost and portion control mechanisms.
• Monthly inventory (as directed from CFO)
• Possess the ability to lead and train staff, reviews
• Responsible for proper production of food items, working efficiently to achieve maximum productivity -
• Prepare food items, using methods such as roasting, broiling, grilling, frying, sautéing, steaming, poaching, braising and shot order cookery – (per outlet specific)
• Proficiently perform duties on both hot and cold lines, as well as duties involving food preparation - .
• Practice safe and proper use of equipment at all times -
• Label, date, store and rotate all products while maintaining assigned par levels - D.T.M.
• Practice basic sanitation, food rotation, and cooler cleanliness. Keep work area clean -
• Comply with health department standards, upholding these regulations at all times -
• Maintain a safe working environment. Report and correct, if possible, any unsafe acts or conditions – work with asst. and chief engineer
• Work with recipes to specific guidelines in production and understanding basic food cost and portion control mechanisms.
• Have a proven track record in quality food operations
• Maintain professional working relationship with outlet front of house managers
• Train new staff on job requirements and coordinate planning with stewarding as required. Must be able to plan and execute to achieve maximum potential of labor pool and insure quality
• Preparation of food items to Resort specifications, adhering to standard recipes and paying close attention to visual appeal -

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintains vacation schedule for proper staffing.
• Reports any equipment in need of repair to chef and engineering, for service.
• Performs other duties as requested, such as V.I.P. parties and staff meetings.

Essential Functions

65% Assists with training, assigning duties and supervision of the kitchen staff during the preparation, cooking and garnishment of food items.

10% Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.

10% Adheres to control procedures for cost and quality.

5% Assists in menu planning activities.

5% Assists in scheduling culinary staff so that proper coverage is maintained while keeping payroll costs in line.

Internal Relationships

Executive Chef, Executive Stewards, F&B Managers, Executive Sous Chef, Purchasing Department, and Executive Committee team of the resort.

Qualifications

• Any Combination of education, training or experience that provides the required knowledge, skills, and abilities.

Education/Experience Requirements

• High school diploma required. Culinary or Apprenticeship program preferred. Three to five years cooking experience required. Prior hotel and restaurant cooking experience preferred.

In the United States we are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.