Chef De Cuisine

JOB PURPOSE: Overall responsibility for the efficient and effective running of the kitchen and food production outlet ensuring operating costs are minimized. The execution of Barchetta located in the Omni Fort Lauderdale and company policies/procedures ensuring that all services provided achieve the established standards within the agreed budgetary controls. To advise the General Manager on all matters relating to the kitchen conjunction with the Food & Beverage Director Executive Steward ensure a high standard of cleanliness and hygienic practice throughout the JOB FUNCTIONS:To assist the General Manager in budgeting i.e. food cost/payroll/etc. When agreed control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial excellence in premium steak preparation dry-aging programs seafood cookery and traditional Italian culinary with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the conjunction with the General Manager adhere to all Barchettas Standard Recipes and design the daily features in conjunction with the Barchettas standards including design creating suitable dishes and passing standards recipes to the General Manager for guest satisfaction with the smooth and effective running of the day-to-day maintain control of the standards for purchasing and receiving closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality paying particular attention to yield/holding qualities/market price/wastage usage of control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under create recipes and production compile new banquet menus when inspect all food service sections during service time to ensure that the correct standards are for control of equipment and scheduling maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs thereby maximizing sales opportunities in food outletsMaintain an up-to-date knowledge of competitors food production/ in the promotion of in house sales activities such as culinary festivals chef specialties and culinary plan/organize/control the efficient and effective utilization of all food production staff especially in scheduling and controlling interview/recruit suitable staff for the operation in conjunction with personnel and the food and beverage oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and perform all duties applicable to a department manager within the conduct/attend all required department :Minimum 3-5 years of progressive culinary leadership experience in upscale fine dining restaurant operation; Italian steakhouse experience least 2 years as Chef de Cuisine or Executive Sous knowledge of Italian regional cuisine and classic culinary experience with premium steaks seafood handmade pasta sauces and high temperature grill have proven culinary skills and must be able to lead develop and motivate to teach employees importance of and how to interact with internal/external guests and courteously solve internal be creative and up to speed on new concepts and food have basic mathematical skills and be able to create and understand financial that all health standards are consistently all safety and security policies and procedures are written and verbal communication to multi-task and work in fast paced to train a staff to produce high volumes of work while maintaining quality per Omni be proficient with managing payroll and schedules education and/or culinary degree Safe certified food manager. Must be able to utilize culinary tools (knives commercial equipment etc.) and taste/smell. Must be able to work a flexible schedule to include weekends and & POSITION ANALYSIS:Must be able to lift and carry up to 50 lbs. Must be able to push and pull carts and items weighing up to 100 lbs. Must be able to walk/stand for extended periods of time with frequent bending twisting and going up and down stairs. Most be able to perform all duties in outdoor repetitive motion of arms and hands.