Chef de Cuisine

Job Summary: Serve as assistant to the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Must have 5 years management experience in club, hotel or fine dining establishment Must be self motivated. Must have an understanding of industry trends Must have the ability to inspire employees Bilingual spanish a plus 1. Directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes 2. Performs monthly inventories, pricing, cost controls, requisitioning and issuing for food production 3. Assumes complete charge of the kitchen in the absence of the Executive Chef 4. Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities 5. Ability to prepare and orchestrate banquet events (breakfasts, luncheons, dinners and special parties) 6. Consistently maintains standards of quality, cost, aesthetics and flavor of foods 7. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment 8. Invoicing, costs menus, scheduling, payroll, performs other administrative duties as assigned by the Executive Chef 9. Personally works any station as assigned by the Executive chef 10. Consults with dining service personnel during daily line-ups 11. Assists in food procurement, delivery, storage and issuing of food items 12. Expedites food orders in a timely manner during peak service hours 13. Supervises and trains kitchen personnel 14. Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met 15. Reports all member/guest complaints to the Chef and assists in resolving complaints 16. Submits ideas for future goals, operational improvements, and personnel management to Executive Chef Job Type: Full-time Pay: From $90,000.00 per year Benefits: • 401(k) • 401(k) matching • Dental insurance • Health insurance • Paid time off • Vision insurance Work Location: In person