What are the responsibilities and job description for the Salt and Stone Chef De Cuisine position at Choctaw Nation?
Job Purpose or Objective(s) : The Chef de Cuisine - Fine Dining manages the daily operations of the fine dining entity to ensure food quality and guest satisfaction. You will report to the Executive Sous Chef.
Primary Tasks:
1. You will cook meals based on established recipes or customer requests and ensure meal quality and guest satisfaction.
2. Oversee fine dining food preparations and expediting of all food that go out to the guests.
3. Coordinate daily specials showcasing culinary skills and meal preparations for all the fine dining venue VIP events.
4. Develop balanced menus focused on a higher quality fine dining cuisine.
5. You will develop fine dining culinary team.
6. Coordinate and establish, with the sommelier, food and wine pairings.
7. Manage kitchen operations including organization of workloads, overseeing the preparation of food, managing inventory levels, and maintaining the cleanliness of the kitchen.
8. Manage quality, cost, waste, and distribution of all foods and other expenses for assigned operation.
9. Monitor work to ensure ServSafe guidelines are being followed.
10. Perform other tasks as may be assigned.
Requirements:
- Formal training at an accredited culinary institute or equivalent experience
- ServSafe Certification
- Handle multiple tasks and deploy available resources
- Analyze current performance trends and identify leading indicators for future trends
- Ability to enhance profitability, sustainability and creativity across all channels according to business strategy
- Good interpersonal, customer skills
- Have excellent communication skills both written and verbal, with the ability to communicate on different levels to include management, departmental, customer and associate levels
- Five (5) years’ experience as a Fine Dining Chef in a high volume Casino/Resort, Hotel or major restaurant chain
