Role OverviewThe Chef de Cuisine is responsible for overseeing all culinary operations, ensuring the highest standards of food quality, presentation, and consistency. This role focuses on food preparation and execution along with developing innovative menus and maintaining cost controls to optimize efficiency and profitability.
What You Will Do
Responsible for the financial success of the operation, ordering, receiving, delivery and rotation of food items, producing weekly schedules, ensuring consistency of product, maintaining and promoting proper food safety and handling protocol, and contributing to the creation of fresh and innovative daily specials.
Why It Might Be a Fit
The ideal candidate will bring strong creativity, and a passion for excellence to drive an exceptional dining experience while upholding health and safety regulations. They will be able to work in collaboration with others to achieve team goals and communicate with Restaurant Manager as needed to provide menu and pricing information.
Requirements
- Culinary degree or equivalent work experience required
- Serv Safe certification required
- 5 years of management experience in a hotel restaurant operation/culinary environment preferred
Benefits
- Paid Time Off Programs
- Paid Leave Programs
- Employee Ski Pass and Dependent Ski Passes
- Other company perks
]]>