Chef De Cuisine
Martis Camp
Full-time
On-site
Truckee, California, United States
$80,000 - $90,000 USD yearly
Wage Range: $80,000-$90,000 annually
POSITION SUMMARY:
The Chef de Cuisine facilitates the organization of kitchen operations and provides leadership and management for the culinary department by establishing efficient systems and processes to ensure that the standards as set forth are adhered to; maintains control systems assuring quality and portion consistency and fosters an awareness of the importance of food preparation. The Chef de cuisine facilitates food production and provides leadership and management for the culinary staff to ensure that the standards as set forth by the Executive Chef are adhered to; maintains control systems assuring quality and portion consistency and fosters an awareness of the importance of food preparation.
ESSENTIAL JOB RESPONSIBILITIES:
KNOWLEDGE AND SKILLS QUALIFICATION
EDUCATION, EXPERIENCE, CERTIFICATIONS, AND LICENSES:
POSITION SUMMARY:
The Chef de Cuisine facilitates the organization of kitchen operations and provides leadership and management for the culinary department by establishing efficient systems and processes to ensure that the standards as set forth are adhered to; maintains control systems assuring quality and portion consistency and fosters an awareness of the importance of food preparation. The Chef de cuisine facilitates food production and provides leadership and management for the culinary staff to ensure that the standards as set forth by the Executive Chef are adhered to; maintains control systems assuring quality and portion consistency and fosters an awareness of the importance of food preparation.
ESSENTIAL JOB RESPONSIBILITIES:
- Lead with inspiration.
- Oversee culinary production in outlet which they are assigned and maintain menu and product knowledge for all outlets on property.
- Complete quality control line check for each meal period.
- Supervise kitchen preparation of all stations and the production of all food.
- Work closely with Front of the House managers to educate service staff on all menu items and cooking techniques.
- Expedite food production during meal services.
- Supervise ongoing cleaning of all equipment used immediately following use and general cleaning.
- Follow Executive Chef and Executive Sous Chef directives.
- Perform line and/or prep responsibilities as required.
- Provide input regarding functions, menus, policies and scheduling.
- Maintain all necessary systems and procedures, working with the Executive Sous Chef on daily prep/production targets for all cooks, getting picture and menu descriptions to be used for future training manuals.
- Assist with the creation and documentation of menu items; prepare recipes and cost sheets.
- Assist in controlling appropriate staffing levels in conjunction with fluctuating business levels.
- Assist in the hiring, training and managing of culinary staff on proper job position requirements and expectations.
- Attend all kitchen employee meetings and any meeting regarding food and beverage planning.
- Fill-in for Executive Sous Chef when needed.
- Daily ordering of products and control of inventory for the assigned outlet.
- This position requires more than 40 hours per week.
- Ensure established culture and core standards are upheld.
- Communicate with Executive sous chef to ensure successful coordination of product ordering, variances, spoilage, inventory levels and labor management.
- Assist in the planning and development of menus considering factors such as seasonality of product, product availability, food cost, , and business volume.
- Ensure sanitation standards as set forth by Martis Camp, local, state, and federal regulations comply as well as the cleanliness and organization of the kitchen.
- Supervise and carry out control systems which will assure quality, consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
- Communicate with Ambassadors and managers to ensure operational needs are met and foster a trusting environment where everyone's opinion is shared and valued.
- Other duties as deemed necessary by supervisor and management.
KNOWLEDGE AND SKILLS QUALIFICATION
- Must be able to work a flexible schedule including nights, weekends, and holidays.
- The ability to multitask in a fast-paced environment.
- Ability to interact and develop positive relationships within the organization.
- Maintain high ethical and moral standards.
- Must have a strong understanding of various cooking techniques and be able to contribute to and experience in high volume food sales.
EDUCATION, EXPERIENCE, CERTIFICATIONS, AND LICENSES:
- Minimum of 2 years culinary supervisory experience
- State of California approved current Food Handlers Card
- High school education or equivalent (Culinary School graduate preferred)
- Ability to lift 50lbs.
- Ability to stand/walk up to 8 hours per shift
- Must be able to frequently sit, stand, bend, push, pull, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, crawl, work with sharp knives and other objects, and walk.
- While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, toxic or caustic chemicals, extreme cold, and extreme heat
Wage Range: $80,000-$90,000 annually
*Martis Camp Club is an equal opportunity employer.
*Martis Camp Club is an equal opportunity employer.