Primary Purpose:
The Chef de Cuisine is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. The Chef de Cuisine provides leadership training and hands-on management of the kitchen staff. The Chef de Cuisine is in charge of executing the food in the main kitchen. Managing costs as well as ensures all staff under direct supervision are focused and demonstrating a can do attitude, this position must provide the highest level of service to our Members.
Essential Functions:
1. Ensure exceptional quality of all ingredients, preparation and plating of food items.
2. Control labor and, inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.
3. Conduct daily line checks, recipes are in use; Ensures that clear feedback is provided to the entire kitchen team and food service staff.
4. Training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our members.
5. Ensure that sanitation standards as set forth by local, state and federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines.
6. Assess the need for and report necessary kitchen repairs.
7. Ensure proper staffing levels by assisting in the recruiting, interviewing and hiring talented kitchen staff members.
8. Assure ongoing training and professional development of kitchen staff.
9. Step in for other kitchen staff positions as needed.
10. Attend staff and management meetings as needed.
11. Other duties as assigned by Executive Chef and Executive Sous Chef.
Required Qualifications:
• A minimum of five years previous experience as a Sous Chef.
• A degree from a post-secondary culinary arts training program is desirable.
• A minimum of five years in a food preparation position encompassing all phases of food preparation and kitchen operations is required.
• Basic computer skills to include the ability to operate a basic word processing program such as Microsoft Word and basic spread sheet programs such as Excel.
• Present a positive, professional image. A can do Attitude.
• Must be self-motivated and Member service oriented.
• Strong interpersonal as well as written and oral communication skills.
• Reliable and predictable attendance.
• Ability to work with general office equipment such as a personal computer.
Physical Demands & Work Environment:
• Position is in busy, non-smoking restaurant in a private residential community.
• Must be able to frequently sit, stand, bend and walk.
• Ability to lift up to 50 lbs., and to lift overhead and push/pull, move lighter objects.
• The employee is regularly exposed to wet and/or humid conditions and moving mechanical parts.
• The employee is frequently exposed to extreme cold and extreme heat.
• The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, and risk of electrical shock.
• The noise level in the work environment is usually moderate and occasionally loud.
This job description serves as a general overview of the job duties that this position requires. I acknowledge all of the duties that my job entails and that I may be assigned others at the discretion of the Green Tree Country Club Management. I do understand that although these are my direct responsibilities, I am a team player and will help others.
