What are the responsibilities and job description for the CHEF DE CUISINE position at Wild Dunes Resort?
Summary
The goal of the Chef de Cuisine is to manage a specific restaurant. The Chef de Cuisine will take council from the Executive Chef to create and implement the menu and concepts. Still, the position is designed so that individuals will work in a manner consistent with that of an independent owner/operator.
Responsibilities include:
- Act as senior leadership by developing and assuming key management responsibilities
- Assume the role of liaison between all dining room operations and culinary staff
- Supervise the preparation and cooking of various food items
- Develop and implement creative menu items within the restaurant concept
- Plan, coordinate & implement special events and holiday functions
- Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring
- May manage other key culinary leadership roles, including supervisor and other less senior Sous Chefs
- Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
- Monitor food production, ordering, cost, quality, and consistency daily
- Participate in marketing events directly related to their specific restaurant
Qualifications
- In-depth skills and knowledge of all kitchen operations
- Possess strong leadership, communication, organization, and relationship skills
- Experience with training, essential financial management, and customer service
- Proficient in general computer knowledge
- A genuine desire to exceed guest expectations in a fast-paced customer service environment
- Capable of producing a consistent product promptly
- Intense training and communication skills
- Culinary education, on-the-job training, and independent restaurant experience are preferred.
- Geographic and schedule flexibility are preferred.
