Chef De Cuisine
|Location:||JW Marriott Savannah Plant Riverside District - Savannah, Georgia|
|# of Openings:||2|
This position is primarily responsible for coordinating activities of and directing training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service with a high level of guest and Grand Performer satisfaction. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas and all support areas.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Core duties and responsibilities include the following. Other duties may be assigned.
Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and regency of menu.
Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
Directs food apportionment policy to control costs.
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
Tests cooked foods by tasting and smelling them.
Devises special dishes and develops recipes.
Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices.
Establishes and enforces nutrition and sanitation standards for restaurant.
Recognizes superior quality products, presentations, and flavor.
Follows proper handling and right temperature of all food products.
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Interacts with guests to obtain feedback on product quality and service levels.
Administers the performance appraisal process and progressive discipline as required.
Responds to and handles guest problems and complaints.
Observes service behaviors of Grand Performers and provides feedback.
Utilizes an “open door” policy and reviews Grand Performer Engagement Survey results.
Participates in the budgeting process for areas of responsibility.
Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
Demonstrates new cooking techniques and equipment to staff.
Determines how food should be presented and create decorative food displays.
Manages Grand Performers who supervises a Team in the Culinary Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
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