Chef de Cuisine - Members Grill

Position Summary:

Directs and oversees all culinary operations of an independent restaurant or club located at the Club that generates more than $3.5 Million in annual revenues, is perceived as a standalone restaurant with a specific concept or identity and has a unique or dedicated entrance apart from the hotel. Responsibilities include mentoring, planning, preparation, production, food quality, and food presentation.  Delivers outstanding guest service and financial profitability.  Ensures compliance with all safety and sanitation standards and regulations.  

Duties & Responsibilities 

Primary Responsibilities/Essential Functions:

1. Provides guidance and direction to ensure overall restaurant, pool & events operations success, and profitability.  Manages subordinate managers, supervisors/lead personnel who supervise team members in the outlet’s culinary areas. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems.  Responsible for planning department goals and directing team members to achieve results. 
2. Plans various seasonal, holiday and summer menus in time and collaborates with marketing to promote the menus.
3. Monitors day-to-day culinary operations to ensure standards of product quality, presentation and service exceed guest expectations and meet or exceed property standards.  Takes corrective action as needed.
4. Achieves budgeted revenues, controls expenses by achieving labor and food cost, and maximizes restaurant profitability.  Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports.  Makes decisions and acts based on that information to maximize profitability.  Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.
5. Ensures guests receive outstanding, consistent, exceptional food by circulating through each preparation, banquet or dining area.  Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.
6. Plans and manages the procurement, production, preparation and presentation of all food in outlets in a safe, sanitary, cost-effective manner.
7. Interacts with guests to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly.  Works with Food & Beverage managers to create and implement new menus and individual menu items based on current food trends, regional tastes and member’s preferences.
8. Follows all standard food handling, sanitation and health department guidelines.  Ensures compliance with federal, state, local and company health, safety, sanitation standards.
9. Performs general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation.
10. Resolves customer complaints and anticipates potential problems by reviewing and monitoring complaints, operational issues, business flow and team member performance to ensure high levels of customer satisfaction and quality.  Notifies Management and/or Security of all unusual events, circumstances, missing items, or alleged theft.
11. Follows all safety policies and procedures.  Reports potential safety issues to engineering and follows up to make sure issues are rectified. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety.  Team members will be trained in the proper use and care of assigned PPE if applicable.  The hotel provides the required PPE.  Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager.  Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
12. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.

Other Responsibilities/Supportive Functions:

1. Makes merit recommendations within budget or established guidelines.  Determines promotions or reclassifications within company policy.
2. Collaborates with Executive Chef of Resort & Club on operational efficiencies.  This includes consistent practices of ordering procedures, prep guidelines for all shifts, cleaning program & organization and supporting operation of the resort side.   
3. Approves leave and time away from work within company policy.
4. Develops, implements and manages the department's budget.  Continually analyzes, forecasts, monitors and controls labor and food costs through various methods to meet/exceed management/budget objectives.
5. Cross training and team support between the resort and club operations as directed by the Executive Chef of Resort & Club or Director of F&B or GM.  
6. Resolves guest complaints within scope of authority; otherwise refers the matter to resort management.  Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft.
7. Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents.

Qualifications (relevant experience, education and training):

• Completion of an approved Culinary Program or Apprenticeship. Associates/bachelor’s degree in culinary arts preferred. 
• At least two years’ experience with increasing responsibility in culinary management as Chef (or comparable position), responsible for high quality food production and related food and beverage operations.  
• Possess solid knowledge of high-quality culinary operations and management, luxury hotel service standards, guest relations and etiquette.  Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment.  Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
• Knowledge of culinary operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
• Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met.
• Completes required training as scheduled.
• Requires ability to serve needs of guests through verbal face-to-face interactions.  Contacts sometimes contain confidential/sensitive information so requires ability to use discretion.  Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
• Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.  Requires attention to detail.  Must be able to solve problems and remain calm and alert if dealing with difficult guest, during busy activity periods or in an emergency.
• Requires ability to learn and use telephone and computer systems used at the hotel.  Working knowledge and experience with Microsoft Word, Excel and Outlook.  Proficiency in Micros and other systems used in the hotel desirable.
• Strong attention to detail and the ability to handle multiple tasks. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.  Ability to write reports, business correspondence, and procedure manuals.  Ability to effectively present information and respond to questions from groups of managers, team members, guests and the public. Must be able to speak, read, write and understand English to communicate with management, team members and guests. Bilingual Spanish a plus. 
• Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.  Must obtain Serve Safe Certificate within 90 days of employment.
• Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. 
• Work schedules will include working on holidays, weekends and alternate shifts.  
• Must maintain a clean appearance and professional demeanor.

Special Skills & Abilities/Mental and Physical Demands:

While performing the duties of the job the team member regularly stands and walks for sustained periods of time.  Works at a quick pace, maneuvering between functions occurring simultaneously. The team member regularly grasps objects such as cookware, knives, plate ware and glassware. The team member frequently feels the temperature of objects such as hot stoves and cookware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member occasionally stoops, kneels and crouches. The team member frequently talks when communicating with guests, dining and kitchen staff.  The team member frequently needs to hear voices while interacting with guests and staff.  Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying cookware, plate ware, and food items. Lifting is regularly required when preparing and cooking food.  Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes. The team member is required to have close visual acuity to prepare and cook food and move around the kitchen. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work areas. 

The team member is subject to environmental conditions found working indoors.    The team member is occasionally subject to extreme heat, with temperatures up to 100 degrees while moving around in the kitchen. Occasionally subject to extreme cold when working in refrigerated areas. The team member is occasionally subject to loud noise when working in or around the kitchen areas.  The team member is subject to hazards which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot stoves, cookware, plate ware or glassware. The team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts.   The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen and dining/banquet areas.