Chef de Cuisine

Position:                     Chef de Cuisine

Department:              Chefs
 
Purpose:          To consistently provide a flawless dining experience with exceptional food, exquisite presentations and superlative service.
 
Primary Responsibilities:
• To provide our guests with an outstanding and exquisite food experience

• To provide leadership and direction in the production of all food items in Banquets or assigned areas.
• To assign or delegate work as appropriate to ensure that food production is performed to the benchmarked superior standards in accordance with all recipes and methods.
• To oversee the production of all food and to coordinate the execution of all food

• Benchmark ever increasing standards of food and food production in Banquets. 
• The development of seasonal dishes and seasonal menus and the implementation of all processes and procedures to ensure consistency (i.e. recipe development, photographs, production lists, ordering specifications, yield data, etc.)
• To take all necessary steps to provide our guest with a Greenbrier experience

Secondary Responsibilities:
• The organization, sanitation, care and maintenance of all kitchen equipment (cooking equipment, storage, refrigeration, small wares, work surfaces, floors, shelving, etc) in areas of responsibility
• The development, supervision and implementation of safe, sanitary, and efficient work habits of all line personnel
• The development of positive work environment and team spirit
• The development and nurturing of the Apprenticeship program, as well as all collateral events, meetings, and practices geared toward their training and preparation toward graduation.
• Direct the Banquet Sous Chef to assist in all production, organization and execution of service, food quality, administrative, and daily responsibilities of running the Restaurant. 
 

• Analyze Issues & Make Decisions
o Gathers relevant information and facts to analyze issues.
o Arrives at sound conclusions based upon analysis.
o Makes timely, fact-based, and accurate decisions.
o Includes others in problem solving efforts when needed.
o Evaluates pros and cons of a decision and uses these to make decisions to improve business performance
o Makes decisions and sets priorities on the basis of a solid problem solving model

• Support Needed Change
o Demonstrates openness to new ideas
o Identifies new and better ways of doing things
o Challenges status quo appropriately
o Proactively supports and encourages needed change in the organization.
o Uses passion for improvement to push self and learn to do better.
o Drives organization to new levels of achievement
o Anticipates the cultural or environment challenges that will likely be encountered

• Engage Others
o Treats others with respect
o Is accepting of others of all backgrounds
o Listens to others input, and values diverse perspectives
o Acknowledges others’ efforts
o Gives effective feedback and helps others succeed.

• Contribute to Teamwork
o Looks for ways to collaborate and involve others with interest in an issue
o Discourages “we” versus “they” thinking
o Prioritizes team success over individual gain
o Builds relationships with key individuals and groups
o Coaches and guides others in work tasks and overall work place safety

• Improve Customer Service Quality and Processes
o Works to improve customer service
o Seeks to ensure that processes are aligned with customer needs as role allows in effort to improve customer service
o Identifies, implements, and/or influences ways to improve processes that directly or indirectly impact customer
o Anticipates and prevents problems
o Anticipates guests needs and proactively develops strategies, products and services to meet those needs
o Uses creative innovative measures to exceed guest expectation
o Adds value by identifying ways to improve efficiency and effectiveness and to save expenses through process improvement

• Drive for Results
o Demonstrates a sense of urgency to accomplish goals
o Delivers on commitments
o Drives for results in a way consistent with core values
o Plans and executes work effectively and efficiently
o Sets high standards which are reflected in all aspects of his or her own professional behavior and expects consistent high performance from others.
o Gets results the right way
o Develops action plans to achieve goals

• Demonstrate Personal Leadership
o Consistently behaves in accordance with company values and ethical principles
o Shows consistency between words and actions
o Demonstrates openness to feedback and willingness to grow and learn
o Is confident and maintains composure even in stressful situations
o Constructively confronts others openly and directly about performance
o Sets the tone in a positive and progressive manner

• Demonstrate Technical Skills
o Maintains and updates own technical knowledge and skills as determined important to the team
o Shares skills and knowledge with others as needed to perform for and add value to the team or organization.
o Continually strives for improvement through situational experience and solicitation of feedback
o Can handle advanced and unusual tasks

Normal Working Hours:
• Shifts as required (evenings and/or days)

Past Work Experience Requirements:
• Minimum 5 years experience in food production in a high-volume operation such as The Greenbrier or similar location
• Experience in a broad range of different dining operations and independent restaurants
 
Educational Requirements:
• High School Diploma or G.E.D. or
• AOS or AS  Degree in Culinary Arts plus 3 years experience in food production in a high-volume operation such as The Greenbrier or similar location
• Computer Literate (basic understanding of excel and word programs)

Technical Requirements:
• West Virginia Food Handler’s Permit
• Ability to work quickly and efficiently in a fast paced environment
• Excellent Work Ethic
• Good Time Management and Organizational Skills
• Must be able to lead a highly motivated team
• Must be able to read and follow menus and recipes
• Have an eye for product control and quality of food
• To train team to know what a good product is and how to be consistent
• Proficient in all aspects of the pastry culinary arts and have a thorough knowledge of recipe and method for all restaurants and banquets
• Must be innovative and creative

Required Supervision:
• Very little supervision provided
• Ability to complete tasks unsupervised
• Ability to take initiative and ownership to provide the best service for our guests

Other Requirements:
• Positive attitude
• Responsibility for food and labor costs in area and the drive to control these costs
• Ability to develop relation with co-workers
• Ability to demonstrate tasks to co-workers
• Ability to teach those under you by passing on your knowledge to co-workers and showing them how to be organized and work efficiently
• Team Player
• Take direction and feedback well
• Self starter
• Production/Quality oriented
• Good time management skills

*Requirements are subject to change