Title: Chef de Cuisine

Location: Pier Restaurant, Harbor Springs, Michigan

Reports To: Executive Chef

Summary:

The Chef de Cuisine manages day-to-day kitchen operations by working with the Executive Chef to maintain and promote a cooperative, team-like attitude, working as a liaison between related departments and overseeing all aspects of the kitchen to ensure high standards of food quality and guest satisfaction while presenting a professional and positive image of the Pier Restaurant.

Duties and Responsibilities:

• Maintains all kitchen operations including ordering, scheduling, costing, and food preparation
• Assists in recipe and menu development
• Establishes and enforces nutrition and sanitation standards, adhering to all standard operating procedures and order guides
• Ensures safety conditions by correcting unsafe conditions in a timely manner
• Conducts and enforces staff safety training for food, supplies, and equipment handling
• Maintains high standards of food quality, service, and cleanliness.
• Maintains professional relationship with vendors
• Participates in hiring, training, and development of kitchen department
• Conducts evaluations of all immediate department staff and accurately documents disciplinary action
• Attends department meetings when required and helps keep all departments informed of culinary activities and concerns
• Reads, understands, and adheres to all present and future policies, rules, and procedures
• Maintains kitchen equipment in excellent working condition, and coordinates repairs as necessary
• Supports all food operation areas of the hotel, including banquets, events, etc.
• Must be knowledgeable of state and federal laws regarding employee and customer health and safety and maintain records as required for all state and federal agencies.

Qualifications:

To perform this job successfully, an individual must have extensive knowledge of various cuisines and foods; must present a professional image of leadership; possess strong administrative and organizational skills; possess excellent communication and interpersonal skills with an emphasis on guest service; direct and motivate Food and Beverage staff with varied job positions; and must be available to work flexible schedules based on business demands and staffing needs.

Education and Experience:

• Culinary degree preferred and/or a minimum of 5 years working as Chef/Sous Chef
• Prior management experience preferred
• Must be Food Handler Certified (or able to obtain certification upon hire)

Language Skills

• Ability to read, analyze, and interpret complex documents including safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to respond effectively to sensitive inquiries or complaints.

Computer/Business Machine Skills

• Basic computer skills (typing, data entry, printing, etc.) are required
• Ability to operate heavy duty industrial kitchen equipment

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.

While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands; reach with hands and arms. The employee is occasionally required to sit, look at computer screens, use a mouse and/or keyboard; climb or balance, and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 50 pounds.

Compensation Details:

Wage: Annual Salary (Exempt)

Benefits:

• Medical, dental, vision, life and short-term disability insurance
• 401k with matching
• Paid Time Off
• Flexible holiday policy
• Dining and lodging discounts