Chef De Cuisine

Chef de Cuisine JOB DESCRIPTION Reports to: Executive Chef Supervises: Sous Chefs, Banquet Chef, Lead cooks; all Line Prep Cooks; Dishwashers Position Summary: Assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the Club with a primary focus over the clubhouse. Supervise food production staff, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. This is a full time, salaried position; however, hours will vary based on seasonality and or scheduled events. Position Characteristics: A successful CDC must be intimately familiar with all the activities of the kitchen. He/she will prepare and cook food, and know all styles of cooking done in that kitchen. The CDC is responsible for overseeing the kitchen staff, which will involve scheduling or dealing with personnel conflict. The CDC will help with menu planning, maintaining safety/sanitation standards, and inventory and supply management. Must have a flexible schedule and the ability to work weekends and most holidays, reliable transportation, positive attitude, culinary expertise, and a genuine desire to exceed expectations of all members and guests. Essential Job Functions:*including but not limited to* • Prepare food and directly supervise kitchen staff responsible for the daily preparation of soups, sauces and specials to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes • Oversee a staff of line prep cooks; help mentor, coach and train the culinary team • Assist the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production; assumes complete charge of the kitchen in the absence of the Executive Chef • Monitors spending to ensure it remains within budget and takes corrective action where necessary to help assure that financial goals are met • Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability • Make recommendations for maintenance, repair and upkeep of the kitchen and its equipment • Prepare reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef • Assist in the development of training and the provision of professional development opportunities for all kitchen staff • Consult with dining service staff during daily line-ups; assists in food procurement, delivery, storage and issuing of food items • Assist in maintaining security of kitchen equipment, food, and supply inventories • Expedite food orders during peak service hours • Supervise, train and evaluate kitchen personnel • Ensure our team closes down the kitchen properly and to the standards set by leadership. Things should be cleaned, organized, and restocked to ensure our success the next day. • Help maintain appropriate inventory levels in main walk in coolers and freezer • Assist in ensuring proper stewarding systems in place and execution of those systems to ensure a consistent level of cleanliness is kept in all BOH areas. • Ensure proper ordering practices are being maintained and take action to reduce issues with food waste due to over ordering, in collaboration with the Executive Chef • Utilize all means internally to reduce food waste due to spoilage. • Assist Executive Chef with R&D of new menu items as needed for upcoming menu changes and specials Additional Responsibilities and Job Requirements: • Personally work in any station as needed • Help plan energy conservation procedures in the kitchen • Assist in coordinating buffet presentations • Ensure line checks and product quality checks are being done by the appropriate team members and assist in them when needed. • Report all member/guest complaints to the Executive Chef and assist in resolving complaints • Review employees’ timecards to ensure compliance with posted schedules on a daily basis • Submit ideas for future goals, operational improvements, and personnel management to Executive Chef • Attend meetings/trainings as required • Maintain a positive, professional manner at all times • Show initiative and enthusiasm while assisting and directing staff (MATCH:Membershipcomes first;Attitudeis always positive;Teamwork;Challenge- go above and beyond;Honesty– always do the right thing) • Ability to both take and give direction • Other duties as assigned Preferred Education and/or Experience: Must have a minimum of 3 years kitchen management experience. Must have a City of Austin Certified Food Managers Certificate. Priority for previous fine dining and private Country Club experience. Should be an experienced, motivated culinary professional with years of kitchen experience and a formal culinary school education. Must be a dedicated, creative, and determined Chef de Cuisine with the patience to deal with staff and members effectively. Must have excellent communication skills, a teamwork mentality, and excellent food knowledge in banquet and a la carte service. Appearance and Grooming: All employees are required to follow the guidelines set forth by the associate handbook regarding proper workplace appearance. Employees must adhere to their department’s specific uniform requirements. Language Skills: Ability to speak clearly and concisely to maintain proper, effective communication with members and staff; excellent verbal skills are required for overseeing the Club’s line prep cooks and working with the Executive Chef. Reasoning Abilities: Be able to problem-solve; be flexible. Establish and uphold effective working relationships with others. Work quickly and accurately, both independently and as a part of a team. Exercise good judgment, perform detailed tasks; understand, follow, and give verbal and written instruction. Physical Demands: This position routinely requires sitting, standing, walking, kneeling/squatting, bending/stooping, pushing/pulling, holding, twisting, reaching, climbing stairs/ladders, and the ability to lift at least fifty pounds. Work Environment: The noise level in the workplace is usually moderate, characteristic of fine dining restaurants or country clubs. The work environment is comparable to other food service industries and restaurant environments, but may include atypical or extraordinary conditions. Limitations and Disclaimer:The above job description is meant to describe the general nature and level of work expected to be performed for this role at Westwood Country Club. It is not intended to be an exhaustive list of all responsibilities, duties and skills required for this position. All job requirements are subject to possible modifications and will be reasonably accommodated for individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of other employees. This job description does not state or imply that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow other job-related instruction and perform other job-related duties when requested by their supervisor, a compliance rule for federal and state positions. Listed requirements are representative of the necessary skills and abilities to perform this job successfully. Employee must possess these essential abilities to perform the assigned position proficiently. Continued employment remains on an “at-will” basis.