Chef de Cuisine - Hilton Tucson El Conquistador

The Chef de Cuisine is responsible for assisting the F&B Director in coordinating, supervising and overseen all

aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality

products and service levels.

The Chef de Cuisine is also expected to assist in the training for all staff, meet corporate quality standards,

establish and enforce food specifications portion control, recipes and sanitation. Must maintain food and

labor costs while maximizing guest satisfaction.

Qualifications:

 

Education: Four-year College or Culinary school degree is preferred, and/or equivalent work

Experience.

 

License/Certification:  Culinary School or Certification preferred.

                                       Alcohol awareness certification and/or food service permit as required by local

                                       or state government agency.

                                       Food Service certification as required by local authorities and franchise

                                       agreements.

 

Experience: Previous Department managerial experience preferred.

                      Working financial knowledge and computer skills required

                      5 years experience in large banquet/restaurant food production.

 

Physical Requirements:

 

Ø  Long hours sometimes required, including nights and weekend.

Ø  Heavy work-Exerting up to 75 pounds of force occasionally, and/or 50 pounds frequently or

      constantly to lift, carry, push, pull or otherwise move objects.

Ø  Ability to stand for an entire shift.

Ø  Ability to withstand variation in temperatures, both hot and cold.

 

 

Cognitive Requirements:

 

Ø  Must be able to convey information and ideas clearly, both oral and written.

Ø  Must work well in stressful, high-pressure situation.

Ø  Must be able to evaluate and select among alternative courses of action quickly and accurately.

Ø  Must be effective in handling problems in the workplace, including anticipating, preventing,

      Identifying and solving problems as necessary.

Ø  Must be effective at listening to, understanding and clarifying concerns and issues raised by team

      members and guests.

Ø  Must have the ability to assimilate complex information, data, etc. from disparate sources and

      consider, adjust or modify to meet the constraints of the particular need.

Ø   Must be able to prioritize departmental functions to meet due dates and deadlines.

Ø  Must be able to work with and understand financial information, data and basic arithmetic

      Function.

 

Responsibilities that may include any and all of the following:

 

Ø  Approach all encounters with guests and team members in a friendly, service-oriented manner.

Ø  Regular attendance is required in compliance with Desert Hospitality Management standards, as

      required by scheduling, which will vary according to the needs of the hotel.

Ø  Maintain high standards of personal appearance and grooming, which includes a clean, pressed

      uniform and correct nametag when working.

Ø  Comply at all times with Desert Hospitality Management standards and regulations to encourage

      Safe and efficient hotel operations.

Ø  Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other

      team members.

Ø  Plan all meals and menus for the restaurant and catered events, with attention to variety and cost

      control.

Ø  Supervise food preparation to include methods, portion control and garnishing; ensure attractive

      presentation of all foods.

Ø  Assist Executive Chef, Food and Beverage Director, Sales, and Banquet staffs with banquets, social

      parties and special events.

Ø  Assist in the monitoring of expenses to keep within budgeted guidelines and assist the Executive

      Chef in developing an annual operating budget.

Ø  Schedule employees at proper staffing levels; watch labor cost daily to ensure efficiency in

      scheduling.

Ø   Requisition food and equipment, giving specifications, quantities and quality descriptions.

Ø  Participate in monthly inventory verification and maintain adequate supplies.

Ø  Follow company policies and procedures and effectively communicate them to subordinates.

Ø  Aggressively recruit and staff department using company hiring standards (i.e behavioral

      questioning, reference checks, evaluations and team interviews).

Ø  Conduct training classes regarding safety, security, department procedures and service guidelines.

Ø  Fulfill Manager on Duty shifts, as necessary.

Ø  Ensure kitchen is clean and sanitary and in compliance with all federal, state and local laws,

      including OSHA, HazCOMM, EEOC, Wage Hour and Health laws.

Ø  Coordinate and monitor all phases of Loss Prevention in kitchen areas.

Ø  Ensure appropriate key control for all kitchen and storage areas.

Ø  Prepare and submit required reports in a timely manner

Ø  Oversee all aspects of the daily operation of the kitchen and food production areas.

Ø  Prepare and/or oversee all production boards, for all prep areas.

Ø  Ensure compliance with requisition and storage procedures, using the FIFO method.

Ø  Active participation in property safety committee.

Ø  Understand, implement, and monitor Brand promotions in all food related areas.

Ø  Know and enforce all local health department sanitation laws.

Ø  Work with the F&B to create an implement menus and corresponding recipe cards.

Ø  Oversee team member cafeteria operations.

Ø  Compute daily/monthly food cost.

Ø  Understand daily forecasts and customer counts/occupancy.

Ø  Assess food portion size, visual appeal, taste and temperature of all items served.

 

Responsibilities cont’d:

 

Ø  Review and approve weekly payroll.

Ø  Check food purchase for proper ordering, quality and price structure. Maintain item costs for ease

      of inventory.

Ø  Oversee daily activities such as preparation for all food items, receiving daily inventories, and food   

       cost report.

Ø  Perform other duties as requested by management.

Ø  Attend and/or conduct meetings/trainings as required by management.

 

Relationships:

 

Internal:  Sales: Pricing of sales promotions, handling of special accounts

              Maintenance and repair of kitchen equipment

              Food and Beverage Staff: Training, Purchasing and Operations

 

External:  Vendors: Ordering equipment and food

               Professional Associations: To stay current on trends and procedures

               Health Department: Kitchen Inspections

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Last updated on Sep 25, 2024