JOB DESCRIPTION:
No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The following is a summary of the major responsibilities of the position.
Position: Chef de Cuisine - Prado
Department: Culinary
Purpose: Coordinate and ensure the smooth and efficient flow of the culinary operations in Prado Restaurant Kitchen. Maintain and enhance the food products through a creative menu development and presentation.
Essential Functions:- Actively interact with guests at tables
- Conduct daily shift briefings to Prado kitchen colleagues
- Have a good understanding of inventories, pricing, cost controls, requisitioning and issuing supplies and equipment for food production, reports and costs menus
- Promote a Fun/ Professional and Disciplined work environment
- Lead by example using Omni's Service Culture
- Support/Coach/Lead & motivate Prado kitchen associates
- Actively share ideas, opinions & suggestions in meetings
- Ensure storeroom requisitions are accurate to minimize repeat visits
- Ensure all kitchen colleagues are aware of standards & expectations
- Ensure proper weekly & annual vacation scheduling of all kitchen colleagues while maintaining the Resort's quality standards
- Promote Health and Safety at all times
- Ensure proper hygiene
- Ensure all grooming, spot check and temperature control sheets are filled as required
- Complete monthly one on one's, & annual reviews as scheduled
- Maintain cleanliness and proper rotation of product in chillers and dry storage.
- Minimize wastage/ spoilage
- Maintain consistent on the job training sessions for culinary colleagues
- Liaison daily with Outlet Managers to keep open lines of communication & guest feedback
- Maintain & improve all food preparations & presentations
- Strive to achieve and surpass Medallia Scores Qualifications and
Requirements:- High school diploma or equivalent
- At least 1-2 years restaurant management experience in a full service outlet or similar setting.
- Hospitality Management Degree or some college preferred.
- Minimum 2 years of Sous Chef experience
- Previous experience in a 4 Diamond luxury resort environment This job requires ability to perform the following:
- Carrying or lifting items weighing up to 50 pounds
- Moving about the outlet(s)
- Handling objects, products
- Bending, stooping, kneeling
- Proven track record of cost control including food, equipment's, labor and wastage to meet the food quality goals and the hotel's financial goals.
- Enthusiastic, outgoing personality who is very guest driven
- Demonstrates real passion for menu planning and leadership Other:
- Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
- Reading and writing abilities are utilized often when completing paperwork, ordering, interpreting results, and giving and receiving instructions.
- Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
- Problem solving, reasoning, motivating, organizational and training abilities are used often.
- Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
- May be required to work nights, weekends, and/or holidays. Tools and Equipment:
- Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives
- Oven, grill/stove burners, microwave appliances.
Working Environment:
Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.
Exposure to Food and Beverage hazardous cleaning chemicals.
Exposure to food items and beverages. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
