Chef De Cuisine

Job Description
Join our team as Chef de Cuisineand become one of the authors of our story. As part of the Auberge family, the Chef de Cuisine reports directly to the Executive Chef and is responsible for all aspects of the restaurant kitchen, encompassing operational duties and financial responsibilities, providing leadership and management of kitchen staff, and growing and developing the product and profitability of the food items.
Key responsibilities include:
Menu design and direct food preparation, production and control for all food for breakfast, lunch, dinner, room service, pool service, spa service, banquets, weddings, amenities, etc.
Exhibit culinary talents by personally performing day-to-day tasks while leading the staff and managing all food related functions
Ensure exceptional quality of all ingredients, preparation, and plating of food items
Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit
Coordinate the selection, training, coaching, development, motivation, and evaluation of employees to ensure exceptional service for our guests
Ensure that sanitation standards as set forth by local, state &
federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment.
Monitor and maintain the use of safe food handling procedures as well as a safe working environment by using correct food-handling skills and food safety guidelines.
Coach and teach the team by working side by side with them as needed to teach different techniques, prepare new items, etc.
Always lead by example
Work as an active member of the management team. Creating professional relationships and active involvement with all hotel operations, including but not limited to;
daily, and weekly management meetings, and support to all team members, including Manager on Duty Shifts.