Chef de Cuisine

Position: Chef de Cuisine

Department: Chefs

Purpose: To consistently provide a flawless dining experience with exceptional food exquisite presentations and superlative service.

Primary Responsibilities:
To provide our guests with an outstanding and exquisite food experience

To provide leadership and direction in the production of all food items inBanquets or assigned areas.
To assign or delegate work as appropriate to ensure that food production is performed to the benchmarked superior standards in accordance with all recipes and methods.
To oversee the production of all food and to coordinate the of all food

Benchmark ever increasing standards of food and food production in Banquets.
The development of seasonal dishes and seasonal menus and the implementation of all processes and procedures to ensure consistency (i.e. recipe development photographs production lists ordering specifications yield data etc.
To take all necessary steps to provide our guest with a Greenbrier experience

Secondary Responsibilities:
The organization sanitation care and maintenance of all kitchen equipment (cooking equipment storage refrigeration small wares work surfaces floors shelving etc) in areas of responsibility
The development supervision and implementation of safe sanitary and efficient work habits of all line personnel
The development of positive work environment and team spirit
The development and nurturing of the Apprenticeship program as well as all collateral events meetings and practices geared toward their training and preparation toward graduation.
Direct the Banquet Sous Chef to assist in all production organization and of service food quality administrative and daily responsibilities of running the Restaurant.

Analyze Issues & Make Decisions
oGathers relevant information and facts to analyze issues.
oArrives at sound conclusions based upon analysis.
oMakes timely factbased and accurate decisions.
oIncludes others in problem solving efforts when needed.
oEvaluates pros and cons of a decision and uses these to make decisions to improve business performance
oMakes decisions and sets priorities on the basis of a solid problem solving model

Support Needed Change
oDemonstrates openness to new ideas
oIdentifies new and better ways of doing things
oChallenges status quo appropriately
oProactively supports and encourages needed change in the organization.
oUses passion for improvement to push self and learn to do better.
oDrives organization to new levels of achievement
oAnticipates the cultural or environment challenges that will likely be encountered

Engage Others
oTreats others with respect
oIs accepting of others of all backgrounds
oListens to others input and values diverse perspectives
oAcknowledges others efforts
oGives effective feedback and helps others succeed.

Contribute to Teamwork
oLooks for ways to collaborate and involve others with interest in an issue
oDiscourages we versus they thinking
oPrioritizes team success over individual gain
oBuilds relationships with key individuals and groups
oCoaches and guides others in work tasks and overall work place safety

Improve Customer Service Quality and Processes
oWorks to improve customer service
oSeeks to ensure that processes are aligned with customer needs as role allows in effort to improve customer service
oIdentifies implements and/or influences ways to improve processes that directly or indirectly impact customer
oAnticipates and prevents problems
oAnticipates guests needs and proactively develops strategies products and services to meet those needs
oUses creative innovative measures to exceed guest expectation
oAdds value by identifying ways to improve efficiency and effectiveness and to save expenses through process improvement

Drive for Results
oDemonstrates a sense of urgency to accomplish goals
oDelivers on commitments
oDrives for results in a way consistent with core values
oPlans and executes work effectively and efficiently
oSets high standards which are reflected in all aspects of his or her own professional behavior and expects consistent high performance from others.
oGets results the right way
oDevelops action plans to achieve goals

Demonstrate Personal Leadership
oConsistently behaves in accordance with company values and ethical principles
oShows consistency between words and actions
oDemonstrates openness to feedback and willingness to grow and learn
oIs confident and maintains composure even in stressful situations
oConstructively confronts others openly and directly about performance
oSets the tone in a positive and progressive manner

Demonstrate Technical Skills
oMaintains and updates own technical knowledge and skills as determined important to the team
oShares skills and knowledge with others as needed to perform for and add value to the team or organization.
oContinually strives for improvement through situational experience and solicitation of feedback
oCan handle advanced and unusual tasks

Normal Working Hours:
Shifts as required (evenings and/or days)

Past Work Experience Requirements:
Minimum 5 years experience in food production in a highvolume operation such as The Greenbrier or similar location
Experience in a broad range of different dining operations and independent restaurants

Educational Requirements:
High School Diploma or G.E.D. or
AOS or AS Degree in Culinary Arts plus 3 years experience in food production in a highvolume operation such as The Greenbrier or similar location
Computer Literate (basic understanding of excel and word programs)

Technical Requirements:
West Virginia Food Handlers Permit
Ability to work quickly and efficiently in a fast paced environment
Excellent Work Ethic
Good Time Management and Organizational Skills
Must be able to lead a highly motivated team
Must be able to read and follow menus and recipes
Have an eye for product control and quality of food
To train team to know what a good product is and how to be consistent
Proficient in all aspects of the pastry culinary arts and have a thorough knowledge of recipe and method for all restaurants and banquets
Must be innovative and creative

Required Supervision:
Very little supervision provided
Ability to complete tasks unsupervised
Ability to take initiative and ownership to provide the best service for our guests

Other Requirements:
Positive attitude
Responsibility for food and labor costs in area and the drive to control these costs
Ability to develop relation with coworkers
Ability to demonstrate tasks to coworkers
Ability to teach those under you by passing on your knowledge to coworkers and showing them how to be organized and work efficiently
Team Player
Take direction and feedback well
Self starter
Production/Quality oriented
Good time management skills

*Requirements are subject to change