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Position Description

Chef De Cuisine-Volario's & Cafe Giocondo's
Location United States
Job Code 374
# of Openings 1
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Principal Purpose of Job:

The Chef De Cuisine of Volario's Restaurant and Cafe Giocondo's coordinates activities of pastry cooks, prep cooks, line cooks, lead line cooks and other back-of house staff.

Essential Duties and Responsibilities:

  • The Chef De Cuisine is responsible for observing staff engaged in preparing, portioning and garnishing of all savory and pastry foods to ensure that proper methods of cooking and presentation.
  • Overseas all  kitchen production sheets, meetings, food prep production, scheduling, safety, sanitation, HCCAP plans, inventory and ordering of all BOH products
  • Maintains all hiring, training and SOP for the kitchen
  • Works in conjunction with the Executive Chef and Executive Sous Chef to provide training and direction to all kitchen workers.
  • Supports Executive Chef and Executive Sous Chef in all outlets if needed
  • Works with Executive Chef on seasonal menu changes and all custom menus to include all menu descriptions, order guides and staff training. 
  • Controls food waste and maintains food inventory.
  • Assumes responsibility for all kitchens in the absence of the Executive Chef and Executive Sous Chef
  • Knowledge of proper storage and handling of food. Knowledge of health codes.
  • Proper dating and labeling of food.
  • Establishing and maintaining par levels and prep list.
  • Work all food stations in kitchen; fill in on an as-needed basis
  • Ensure proper handling of the kitchen equipment.
  • Work with Events Manager to get order filled and prepared to (BEO) Banquet Event Order.
  • Manage labor costs and food costs effectively; eliminate unnecessary spending and waste
  • Accurately process payroll on a bi-weekly basis
  • Oversees and collaborates with the Executive Sous Chef on all safety and sanitation initiatives
  • Serve as a leader, lead by example and mentor employees on a daily basis
  • Perform periodic performance evaluations
  • Must be able to multi-task and plan effectively.
  • Should possess excellent communication and organizational skills. Follow established policies and procedures.
  • Support and contribute to the mission and overall success of the resort by accomplishing performance objectives focused on preparation of food.
  • Ensure Ranch Mission is executed.

Other Duties:

Knowledge of Events and Ranch Wide areas of the property

Personal Attributes:

Hard worker, good listen skills, ability to adapt quickly to hard situations,  & calm under pressure

Physical Demands:

Lifting up to 75 pounds, general cleaning, set up, walking a lot etc.

Education/Experience:

High School diploma required; Associates or Bachelors Degree in a culinary field preferred, 3 years’ experience in a Banquet chef role in a full-service resort, Experience in banquet production for multiple events to include large banquets up to 500 people experience working with budgets, ordering, inventory, H.R and managing P&L reports.

Special Skills/Equipment:

Uniform/Nametag at all times; knife skills; knowledge of and proper cookery techniques

Wage Range:

Salary exempt

 

The statements contained in this job description reflect general details as necessary to describe the principal functions of this job, the level of knowledge and skill typically required and the scope of responsibility.  It should not be considered an all-inclusive listing of work requirements.  Individuals may perform other duties as assigned, including work in other functional areas to cover absences of relief, to equalize peak work periods or otherwise balance the workload.