Chef De Cuisine

Portola Hotel & Spa

Full-time

On-site

Monterey, California, United States

$80,000 - $90,000 USD yearly

Job Details

Monterey, CA

Full Time

$80,000.00 - $90,000.00 Salary/year

Any

Description

JOB DESCRIPTION

POSITION TITLE:	Chef de Cuisine	DEPARTMENT:	Kitchen
REPORTS TO:	Executive Chef	DIVISION:	Food & Beverage
FLSA STATUS:	Exempt

JOB SUMMARY:

The Chef de Cuisine will be responsible for daily monitoring of food quality, organizing daily production, training/cross training staff on procedures and expected standards while assuring overall food safety and sanitation requirements. The Chef de Cuisine will be involved in scheduling, employee coaching/ counseling, product procurement and be held accountable for Culinary's budgeted financial commitments.

THE ESSENTIAL JOB FUNCTIONS OF THIS JOB INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:

Oversee the activities of kitchen staff with an awareness of quality and costs

Assist the Executive Chef with a weekly schedule for cooks in accordance with business needs, avoiding over-staffing and overtime

Schedule employee breaks in accordance with company policy

Maintain and review the “prep” lists for all stations

Prepare daily food orders

Approve daily specials before service

Train all kitchen employees in their individual duties, required knowledge and skills

Evaluate, coach and counsel kitchen employees for optimum performance

Check completeness of mise en place of each station before service

Ensure the overall cleanliness and order of kitchen

Control waste and spoilage through constant attention to detail and following food rotation that organizes stock on a first-in first-out basis (FIFO) which is essential for storing food to prepare for catastrophes, preventing foodborne illness and controlling food costs

Assist in periodic menu review and revisions

Prepare and cook food in accordance with recipe guidelines. Oversee and guide line staff on plate presentation for consistency in quality

Place orders for product as assigned

Report any faulty equipment or unsafe conditions directly to the Engineering Department and Executive Chef

Communicate effectively with staff from both the “front” and “back of the house”

Comply with all Portola Hotel & Spa safety and health policies and procedures

Complete other projects as assigned by the Executive Chef, Executive Sous Chef, Director of Food & Beverage or General Manager. To include the following: banquets production, in-house events, and some off-site parties.

Qualifications

ADDITIONAL RESPONSIBILITES:

Must have open and flexible availability to work as needed due to the changes in business volumes.

EDUCATIONAL / CERTIFICATION / LICENSE REQUIREMENTS:

High School diploma or equivalent. A 2-year associate's degree or 4-year bachelor's degree in a relevant field of study enhances prospects for employment and advancement. Must possess unexpired Serve Safe credentials that certify in depth knowledge and application of proper food handling and sanitation.

REQUIRED KNOWLEDGE, SKILLS, & ABILITIES:

Leadership: Must possess ability to motivate and supervise the outlet teams, in addition to handling general complaints, last-minute schedule changes, kitchen challenges and inventory issues. Demonstrates loyalty and commitment to Portola Hotel & Spa’s Purpose, Values, and Commitments. Must have strong interpersonal and diplomacy skills with the ability to maintain a calm and professional demeanor under pressure.

Organization: Must be able to stay focused during busy times and delegate tasks to employees to keep business running smoothly.

Office Administration: Must possess general office administration skills, including but not limited to Microsoft Office computer applications. Prefer experience with managing schedules and payroll.

Safety and Security: Must display knowledge of the entire hotel safety procedures (Emergency Response Plan and Injury and Illness Prevention Program) to ensure the safety and security of our guests and employees.

Legal: Must display working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

PREVIOUS EXPERIENCED REQUIRED:

A minimum of five or more years of progressive hands-on F & B culinary supervisory and sanitation experience from high volume, full-service restaurant outlet; fine dining with knowledge of food and wine pairings preferred. Must be able to demonstrate in-depth knowledge of all cooking/ prepping stations and display a broad knowledge of varied cuisines with the ability to integrate regional ingredients into menus. Must be able to present cooking demonstrations.

ACTIVITY SUMMARY

	Never	Occasionally	Frequently	Constantly
Sitting	☐	☒	☐	☐
Standing	☐	☐	☒	☐
Walking	☐	☐	☒	☐
Crawling	☒	☐	☐	☐
Bending Over	☐	☒	☐	☐
Reaching Overhead	☐	☐	☒	☐
Balancing	☐	☐	☒	☐
Pushing/Pulling	☐	☒	☐	☐
Lifting/Carrying
10 lbs. or less	☐	☐	☐	☒
20 to 50 lbs.	☐	☒	☐	☐
Over 50 lbs.	☐	☒	☐	☐
Skin/Hands in Water	☐	☒	☐	☐
Exposure to Chemicals	☐	☒	☐	☐
Foot Controls Used	☒	☐	☐	☐
Repetitive Hand Use	☐	☐	☐	☒
Firm Grasping Required	☐	☒	☐	☐
OTHER REQUIREMENTS
*Select Yes or No*
Driving Vehicles/Equipment	No
Operating Equipment/Machinery	Yes
Exposure to Dusts, Gas, Fumes	Yes
Exposure to Hazardous Materials	No
Exposure to Blood/Body Fluids	Yes
Occasionally
Exposure to High Noise Levels	Yes
Walking on Uneven Ground	Yes
Exposure to Marked Changes In	No
Temperature
Use of Safety Equipment (Glasses,	Yes
Ear Plugs, Etc.)
Hearing Impairment Acceptable	Yes
Color Vision Impairment	Yes
Acceptable
Color Vision at 20 inches or less	Yes

Clear Vision at 20 feet or more	Yes

This job description is only a summary of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. The responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, might be part of the job, based on business necessity.

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