Chef de Cuisine - Showboat Hotel & Island Waterpark

Assist Executive Chef in leading the kitchen with scheduling and coordinating associates as well as supervising the staff to ensure all food preparation is done according to standard. Chef de Cuisine is directly responsible for the entire kitchen operations in the absence of the Executive Chef.

Essential Job Functions

• Provide direction to other kitchen staff in production and best practices.
• Set up production cycles, ensure proper inventory levels are available and call in orders as needed.
• Hands on execution of the line and inform associates of their responsibilities.
• Conduct tastings and educational seminars regarding the menu.
• Supervise kitchen to ensure service preparation is done to leading standards.
• Coordinate food preparation and storage in kitchen.
• Control portion sizes and quality of food.
• Ensure food production is done in accordance with our safety and sanitation practices. Assist in interviewing, selecting, and scheduling associates.
• Follow sustainability guidelines and practices related to HHM's EarthView program. Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.
• Practice safe work habits to ensure safety.
• Monitor storage areas, such as refrigerators and dry areas, for cleanliness and orderliness.
• Ensure overall guest satisfaction.

Position Requirements

• Degree or certification from an accredited culinary program preferred.
• 3 years' experience in a managerial position of an upscale and/or high volume foodservice establishment required.

Work Environment and Context

• Work schedule varies and may include working on holidays, and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, reaching, kneeling, bending.

Summary:

The Chef de Cuisine is responsible for assisting the Executive Chef with overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Primary duties and responsibilities include, but are not limited to, the following:

Responsibilities:

• Adherence to all company policies as stated in the employee handbook.
• Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations)
• Daily high-cost perpetual inventory
• Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet
• Food COGS
• Follow order guides and understand F&O quality & pricing standards
• Review prior week's labor to find areas of opportunity
• Schedules (coverage and costing)
• Daily and Weekly Food purchases
• Daily and Weekly Labor (dollars and percentage)
• New hire & Termination procedures
• Food par levels
• Par levels on Plate-ware and communicate with FOH
• Dish machine and chemical company
• Employee injury reports
• Weekly management meetings
• Pre-Shifts with staff
• Daily food inventory and ordering
• Labor management
• Overtime monitoring
• Product mix (appetizer, salads, sandwiches, entrée, specials and desserts)
• Product Rotation adheres (FIFO)
• Food quality and specification
• Recipe adheres
• Line checks
• Organization of back of house (storage, prep, line and dish areas)
• Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs)
• Line of sight and attention to detail
• Teamwork and training
• Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the

Restaurant's specifications and commitment to quality

• Monthly inventory
• Must have good communication skills
• Involved in events and menu changes and launches
• Daily specials
• Omakase Menus
• Communicate any issues, concerns or updates with chef and sous chefs
• Temp logs monitoring
• Kitchen opening and closing procedure
• Managerial skills of an entire BOH

Requirements/Qualifications:

• College degree/Culinary school degree preferred, but not necessary
• Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant
• Must have computer knowledge (Excel, Windows, POS, etc.)
• Career driven with stable job history
• High volume and/or fine dining experience

The Chef De Cuisine is primarily responsible for serving as the second in command of the kitchen. This individual will assist the Executive Chef in preparing and supervising all food production for dining, events, and functions at the restaurant. They will help supervise all kitchen employees and ensure that all food quality standards are met within budgetary parameters.

Duties and Responsibilities

• Ensures that all employees working in the Back of House operations (BOH) are performing to the standards set by the Executive Chef
• Maintains financial and labor percentages set by Executive Chef
• Prepares and instructs others to prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking.
• Assumes responsibility for the quality of products served.
• Consistently follows standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Ensures sufficient levels of food products at line stations to assure a smooth service period.
• Maintains a clean and sanitary workstation area including tables, cooking equipment, and refrigeration equipment.
• Facilitates employee meetings and brings suggestions for improvement.
• Prepares as well as supervises kitchen staff responsible for all daily items to ensure that all cooking methods, garnishes, and portion sizes are followed per standardized recipes.
• Assists the Executive Chef with completion of inventories, cost control, and food waste monitoring and reduction.
• Assumes full responsibility for all culinary operations in the absence of the Executive Chef.
• Assists the Executive Chef with the supervision and training of all kitchen employees, ensuring that all sanitation and safety procedures are followed and maintained.
• Consistently maintains and checks standards for quality, cost, eye appeal, and flavor.
• Assists Executive Chef in weekly scheduling to ensure proper staffing levels to maximize profitability while ensuring that maximum production is achieved.
• Makes recommendations and inspects all equipment to ensure safety and cleanliness.
• Works in any station or completes all duties as assigned by the Executive Chef.
• Works with the front-of-the-house staff.
• Assists in the ordering, receiving, storing, and handling of all food
• Reports member and guests' feedback to the Executive Chef and any actions that may have been taken.

Qualifications

• Culinary Degree is preferred
• Passionate about food
• Strong communication and leadership skills.
• Possess a positive attitude and be a problem solver.
• Ability to work a flexible schedule including nights, weekends, and holidays.
• Ability to frequently lift/move up to 50 lbs. and occasionally lift/move up to 100 lbs.
• Authorization to work in the U.S.