Chef de Cuisine (FTYR)

Job SummaryThe Restaurant Chef is responsible food production food quality/consistency and upholding/ maintaining kitchen cleanliness. The Restaurant Chef ensures that all food production workers are performing their duties as assigned by the Executive conjunction with the Sous Chef the Restaurant Chef is responsible for employee development ordering scheduling attending meetings Duties and ResponsibilitiesResponsible for assisting Executive Chef in the selection training supervision and success of all Thistle kitchen staff of creating a motivational atmosphere and a cohesive food and beverage involved in the daily operation of being a hands on Chef through modeling proper culinary techniques and working alongside the to all resort performance standards to ensure that all guests have an outstanding dining event order sheets for ordering production and personnel scheduling. Coordinate staffing levels and food preparation daily to ensure the timing and flow of food service meets the demand while maintaining budget internal cost and labor controls. Maintain appropriate staffing levels in relation to expected business. Work in conjunction with the outlet Sous Chef in scheduling. Assist with creating seasonal menus based on current trends and guest preferences. Take an active role in the Farm to Table dinner series. Supervise kitchen mise en place of all par levels for food items kitchen supplies and other necessary products needed to operate the Thistle Kitchen. This includes producing prep forecasts based on house counts business forecast previous experiences date etc. Post the prep lists for all kitchen staff to clean and organized storage areas for all food items and for proper the compliance of state health regulations in the safe handling storage and service of all food all china glassware silver and kitchen equipment is properly sanitized racked and/or the clean as you go techniques that ensure all kitchens dish rooms storage and other central areas are both clean and with all Resort policies procedures and standards of other duties and tasks as SpecificationsCompetencies:ServSafe Excel Word Access Outlook business writing skills (grammar vocabulary clarity and brevity).Clear and concise verbal communication -directed and able to maximize use of time and a professional demeanor through appearance and by maintaining a positive attitude toward all staff members and office employee and company confidentiality at all and meets professional conduct and adherence to company Core : Two year Associates degree or a Bachelors degree from a four year college have a minimum of 8 (eight) years kitchen experience with a minimum of 2 (two) years management experience. Physical & Other Requirements:While performing the duties of this Job the employee is regularly required to stand; use hands to finger handle or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk and climb or balance. The employee is occasionally required to stoop kneel crouch or crawl. The employee must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision distance vision color vision peripheral vision depth perception and ability to adjust weekends and holidays are a regular part of the have excellent attendance and conduct record for -smoking candidates preferred.