Chef de Cuisine

Summary

Lead the kitchen staff by overseeing the day-to-day operations of the restaurants. Direct the cooking process, monitor the line, and create a strong team relationship.

Essential Duties And Responsibilities

• Supervises workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed, and the quality and consistency are at a high level of standards.
• Creates menus, designs corresponding recipes, and oversees the preparation of those recipes.
• Assists in planning, preparing, and serving of all food items and menus. Trains employees on the execution of said items.
• Creates special dishes and develops recipes. Will create certain dishes using alcoholic beverages as an ingredient which may require sampling (a small portion of an item) to determine if the food is prepared and tastes appropriately.
• May be required to select, purchase and taste (taste is defined as sampling a small portion of an item) alcoholic beverages when meeting with alcoholic beverage purveyors prior to purchasing new products or suitable products for use in cooking or maintaining an appropriate list of such products.
• Schedules staff to ensure appropriate coverage.
• Maintains high levels of sanitary codes set forth by Federal, State and Local agencies as well as Upper Montclair Country Club
• Plans all food items and creates menus as directed by the Executive Chef. Trains employees on the execution of said items in all areas from mis en place to served plates and buffet items.
• Checks BEO for functions and allocates staffing levels to ensure appropriate coverage.
• Checks all walk-in coolers and freezers daily to ensure proper rotation, storage, and usage of all food items.
• Assists in monthly inventory, physical count, and organization of all food areas.
• Assists the Executive Chef with planning the annual budget, costs, and capital budget.
• Instill budgetary controls using the established budget on a daily basis.
• Ensure the training of all new staff.
• Meets with the Executive Chef to coordinate operations and review member satisfaction issues as well as plan events, ways to raise the bar.
• Evaluates quality control for all aspects of the culinary operation. Makes corrections, as necessary.
• Implements and enforces employee policies according to the Employee handbook and Food and Beverage.
• Communicates with members, coworkers, management, staff, and vendors in a courteous and professional manner.
• Conforms with and abides by all regulations, policies, work procedures and instructions.
• Exhibits and maintains a professional demeanor to reflect a positive image of Upper Montclair Country Club.
• Performs other duties as assigned by the Executive Chef.
  
  

Knowledge, Skills, And Abilities

• Requires excellent culinary skills in all disciplines of the cuisine profession and some baking and pastry knowledge.
• Thorough culinary knowledge both practical and theoretical.
• Ability to remain calm in high-pressure, fast paced environment.
• Ability to use all kitchen equipment.
• Requires very good people skills and ability to lead, inspire and mentor others.
• Ability to motivate, inspire and mentor a culinary team.
• Ability to plan and execute menus and functions.
• Ability to analyze data and prepare reports.
• Ability to communicate well in English and in writing.
• Ability to understand and carry out verbal and written instructions in English.
• Ability to interact professionally and maintain effective working relationships with superiors, co-workers, and members.
• Must be able to multi-task and work in a fast-paced environment.
• Ability to communicate well in a variety of ways, multi-language is a plus.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, and members.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
• Knowledge of word processing software; spreadsheet software: inventory software: payroll systems: internet software and order processing systems.
  
  

Supervisory Responsibilities

Manages subordinate culinary staff members. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, training employees; planning, assigning, directing work, addressing complaints, and resolving problems. Makes hiring and firing recommendations and suggestions to the Executive Chef.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience

Culinary Diploma from a Vocational School or culinary college, Associate’s degree (AOS) or equivalent from two-year college, a two year apprentice program in the USA or abroad at a 4/5 star property or technical school: or six months to one year related experience and/or training; or equivalent combination of education and experience of three to five years.

Certificates And Licenses

Serve Safe, CPR, AED, and certifications.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee must regularly lift and/or move up to ten pounds, frequently lift and/or move up to thirty pounds. While performing the duties of this job, the employee is regularly required to stand, walk; talk or hear and taste or smell. The employee is frequently required to use hands to finger, handle, or feel and reach with hands and arms.

Benefits

• Health, Dental and Vision Insurance
• Aflac
• Flexible Spending Account
• 401k
  
  

Pay: Commensurate with experience

This position description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.