Sushi Chef 70k/annual

Job Summary:

The Chef de Cuisine will direct enhance and refine the culinary experience through driving quality innovation execution and consistency in the resort restaurant.
The Chef de Cuisine will function as the business leader of the culinary operations to ensure profitability along with consistency and quality.
As the Chef de Cuisine it is important to be visible to members and guests and become the personality of the resort restaurant by representing the culinary team for Public Relation and advertising efforts.
Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly.

Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents.
Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time.

QUALIFICATIONS:

• High School or equivalent education required.
• Minimum of three to five years experience as Sous Chef or one to three years of experience as a Chef de Cuisine with similar restaurants in terms of delivering quality and expectations of excellence.
• Must have or be able to attain a certified food manager certification from an approved source within 30 days of employment.
• Must be able to speak read write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills both verbal and written.
• Must possess basic mathematics skills and moderate computer-based abilities.
• Ability to apply critical thinking to analyzing concerns forecasting data and making sound decisions
• Ability to host meetings menu tastings and communicate between all levels of leadership.
• Apply logic-based understanding to carry out instructions furnished in written oral or diagram form.
• Must be able to speak read write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Ability to physically handle knives pots or other display items as well as grasp lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
  Ability to perform cutting skills on work surfaces topped with cutting boards 3 to 4 feet in height.
  Proper usage and handling of various kitchen machinery to include slicers buffalo chopper grinders mixers and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques i.e.
  cutting cooking principles plate presentation safety and sanitation practices.
• Ability to create build handle and dismantle food displays.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.

JOB RESPONSIBILITIES:

• Develop meaningful relationships with the discerning members of resort restaurant and property through understanding menu preferences dietary needs and becoming familiar with the member base through name recognition to create personalized interactions.
• Develop menus for all meal periods that will allow for consistency simplicity while using only the finest ingredients available.
  The current scope of menus includes:
  Breakfast Lunch Dinner Happy Hour Bar and Sunday Brunch.
• Consistently direct the complete sanitation and safety efforts for culinary offerings and environment.
  Act as Food Manager on duty to coordinate with local officials in order to provide best practices of kitchen and service areas.
  Must ensure passing inspections with no critical violations while correcting minor violations if they arise
• Mange all business aspects of culinary operation to include revenue maximization expense control (payroll purchasing food cost supplies expense etc.) and overall profitability without negative effects on quality.
  All culinary related expenses maintained within budgeted and forecast parameters.
• Utilize all reports available to actively manage and take corrective action to ensure actual results are within budget and forecast parameters for food labor and other costs
• Monitor sales reports to reconcile sales with inventory on a daily and monthly basis
• Will create and submit reports as requested with professional presentation to analyze any aspect of chef de cuisines area of responsibility.
• Chef de Cuisine will actively monitor schedules by creating costed weekly departmental schedules for culinary department:
  hourly salary & contract labor that are in line with budgeted and forecasted parameters.
• Understand and embrace the identity of the resort restaurant to encourage repeat dining but also be imaginative enough to appeal to resort guests and local residents throughout the year to sustain revenue and profitability.
• Work closely with the Director of Food & Beverage and Resort Executive Chef to execute memorable dining experiences through promoting quality consistency and overall satisfaction of the resort restaurant through providing a relevant dining experience.
• Partner with the F&B Manager of the outlet to deliver unique dining experiences through innovative presentations and appropriate service of each dish.
• Be visible for the members resort guests and local guests as requested to become another face of the resort restaurant in the absence of the F&B Manager.
• Actively participate in sales & marketing efforts to drive cover counts from all segments increase engagement from the public resort guests and members while also being a voice of creativity for new packages promotions and any specific programming related to the resort restaurant.
  Be proactive in driving cover counts for golf groups with menu flexibility.
• Maintain excellent knowledge of current industry trends for plate presentations ingredients innovation and menu execution.
• Deliver consistent daily execution for all Lodge room F&B to include:
  turndown amenities afternoon snacks and any VIP arrival requests.
• Select train provide ongoing mentorship and guidance for all kitchen staff in the proper preparation of menu items use of equipment and safety measures.
• Coach service team during pre-shifts on food knowledge to accurately describe all menu items and have a fluent knowledge of what ingredients are used.
• Responsible for all ordering inspection and use of only the freshest fruits vegetables proteins and other food products from local vendors to promote sustainability in menu offerings.
• Create maintain and upate all menu specifications recipe cards and pictures prep sheets and ensure standards are being followed.
• Monitor product to ensure proper receiving storage (including temperature setting) and rotation of food product to comply with health department regulations including coverage labeling dating and placing items in proper containers for kitchen and service.
• Maintain the food and labor cos.