Chef de Cuisine, Buffalos
On-siteBluffton, South Carolina, United States
Job Summary
Prepare and order all items for all menus, create order sheets, and manage inventory systems to ensure proper stock levels. Oversee the daily operation of the kitchen, including recruiting, hiring, training, and supervising sous chefs and cooks. Execute all production and plating in a timely, efficient manner while managing china and equipment inventory with the Executive Steward. Assist in maintaining food and labor costs through recipe costing and scheduling standards, and oversee menu development with the Executive Chef. Ensure the department abides by all safety and sanitation policies and deliver on guests' expectations. Create and maintain staffing schedules to ensure appropriate coverage.
Required Qualifications
- A minimum of three years of previous Culinary supervisory or management experience
- Excellent verbal and written communication skills
- Microsoft Office products; Word, Excel, PowerPoint, and Outlook
- Embrace Technology – continually learn, adapt, and master to new operating system
- Knowledge of implementing new food concepts and menus
- Budgetary analysis capabilities
- Ability to work a flexible schedule including weekends and holidays
- Ability to stand and exercise mobility for extended periods of time during your scheduled shift
- Ability to lift and carry up to 50 pounds regularly and for extended periods during the shift
- Ability to push and pull food serving equipment and carts weighing up to 200 pounds on a semi - regular basis
- Ability to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F)
- We maintain a drug-free workplace and perform pre-employment substance abuse testing
Desired Qualifications
- Luxury hotel experience, a plus
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