Chef de Cuisine
On-siteAlbuquerque, New Mexico, United States
Job Summary
Direct culinary operations by developing menus for all meal periods and managing business aspects including revenue maximization, expense control, and overall profitability. Lead the culinary team through mentoring staff, coaching service teams on food knowledge, and maintaining costed weekly departmental schedules within budgeted parameters. Ensure consistent sanitation and safety by acting as Food Manager on duty, coordinating with local officials, and maintaining above-average health department inspection scores. Monitor sales reports to reconcile inventory daily, create recipe cards and prep sheets, and oversee product receiving and storage to comply with regulations. Drive cover counts by participating in sales and marketing efforts, promoting new packages, and representing the culinary team in public relations. Work closely with the Director of Food & Beverage and Resort Executive Chef to execute memorable dining experiences while maintaining visibility with members, guests, and local residents.
Required Qualifications
- High School or equivalent education
- Minimum of three to five years experience as Sous Chef
- Minimum of one to three years of experience as a Chef de Cuisine
- Experience in similar restaurants in terms of delivering quality and expectations of excellence
- Certified food manager certification from an approved source
- Ability to attain a certified food manager certification from an approved source within 30 days of employment
- Ability to speak read write and understand the primary language(s) used in the workplace
- Ability to read and write to facilitate the communication process
- Good communication skills both verbal and written
- Basic mathematics skills
- Moderate computer-based abilities
- Ability to apply critical thinking to analyzing concerns forecasting data and making sound decisions
- Ability to host meetings menu tastings and communicate between all levels of leadership
- Logic-based understanding to carry out instructions furnished in written oral or diagram form
- Ability to physically handle knives pots or other display items
- Ability to grasp lift and carry items up to 50 pounds
- Ability to perform cutting skills on work surfaces topped with cutting boards 3 to 4 feet in height
- Proper usage and handling of various kitchen machinery to include slicers buffalo chopper grinders mixers and other kitchen related equipment
- Ability to physically self-demonstrate culinary techniques i.e. cutting cooking principles plate presentation safety and sanitation practices
- Ability to create build handle and dismantle food displays
- Ability to exert well-paced ability in limited space
- Ability to reach other departments of the hotel on a timely basis
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