Vue 1913 Chef De Cuisine

				Overview:

To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets.

Responsibilities:

* Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
* Operates and maintains all department equipment and reports malfunctions.
* Purchases appropriate supplies and manages inventories according to budget.
* Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
* Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
* Effectively investigates reports and follows-up on associate accidents.
* Sets a positive example for guest relations.
* Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.
* Empowers associates to provide excellent customer service. Ensures associates understand expectations and parameters.
* Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
* Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
* Helps associates receive on-going training to understand guest expectations.
* Assists as needed in the interviewing and hiring of associate team members with the appropriate skills.
* Supports a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job. Ensures associates are cross-trained to support successful daily operations.
* Uses all available on the job training tools for associates; supervises on-going training initiatives and conducts training when appropriate.
* Communicates performance expectations in accordance with job descriptions for each position.
* Participates in the associate performance appraisal process, providing feedback as needed.
* Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
*  

Qualifications:

* Must have working knowledge of restaurant financials and relevant computer applications
* The ideal candidate with have extensive administrative/organizational experience balanced with a strong culinary background.  
* Full-time. Days and hours vary, weekend and holiday work required.  Salary depends on experience. 
* Associate's Degree (AAS) in Culinary Arts required. 
* Minimum 5 years' management experience as a Sous Chef or Chef De Cuisine in a high volume fine dining restaurant.
			

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Omni Hotels Management Corporation

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