Chef de Cuisine for The Wilde in The New and

**RESPONSIBILITIES**:

- Trains all associates in the kitchen on how to perform their job duties to standard, including plate presentation, display work and all other areas that associates need to learn and grow in their position.
- Writes schedules, evaluates, and directs all kitchen associates.
- Keeps open verbal and written communication between the management and associates.
- Writes and presents disciplinary action as needed.
- Provides associates with the tools and equipment they need to do their jobs.
- Takes immediate action on problems that are encountered in the kitchen.
- Participates in monthly department meetings, weekly staff meetings, weekly kitchen meetings and monthly kitchen inventory.
- Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner.
- Assists in the establishment of goals, standards, and objectives, which will further the prestige and reputation of the hotel as well as result in a more profitable operation.
- Supervises the entire kitchen team in the absence of the Executive Chef and Executive Sous Chef, including all utility and sanitation associates.
- Prepares recipe cards and picture presentation of all menu items.
- Maintains all use records, roast meat charts, recipe cards, etc., at all times.
- Ensures payroll hours are submitted to the Accounting Department on a timely basis.
- Consistently is aware of all areas, including front line, banquet production and plating.
- Assures that sufficient supplies of necessary service equipment are available and always maintained.
- Ensures proper staffing of the entire kitchen for adequate coverage while being mindful of not overstaffing.
- Physically tastes each steamed item; soup, sauce, salad dressing, vegetables, etc., to assure maximum quality and consistency. This must be done for all meal periods.
- Ensures that adequate preparation is done for all meal periods, avoiding waste through preparation with the focus being in the Wilde Kitchen
- Ensures that approved recipes are always followed without deviation.
- Ensures that standards pertaining to storage, rotation, production, portions, quality and appearance are always followed.
- Communicates any problem areas with recommended alternatives to the Executive Chef, Executive Sous Chef and the Food and Beverage Director for discussion and possible solution.
- Communicates daily with the Executive Chef and Executive Sous Chef to assure smooth continuous operation of Possible Banquet Functions when/if required
- Ensures sanitation standards are maintained in all areas, i.e., walk-ins, freezers, kitchen proper, and equipment. With the Main Focus being in the Wilde Kitchen.
- Ensures that prescribed cleaning schedules are followed and always maintained, with the Main Focus being in the Wilde Kitchen.
- Adheres to the corporate procurement programs via Purchasing Concepts.
- Assists in the responsibility for the review and accomplishment of cost goals in food cost, kitchen labor and related expenses. This includes following all budget procedures with the Main Focus being in the Wilde Kitchen.
- Promotes a positive employee relation’s climate by following and adhering to Human Resource policies and procedures; timely reviews, recruitment as needed, disciplinary action and terminations.
- Reduces labor costs when is effective by reducing scheduled hours and overtime without affecting customer satisfaction.
- Makes decisions on all problems, which may arise in the Kitchen in a calm manner by keeping associates focused on the job at hand.
- Provides for a safe work environment by following all safety and security procedures and rules.
- Memorize food recipes and food preparation instructions.
- Handle and operate potentially hazardous kitchen equipment safely and properly according to SOP’s

**QUALIFICATIONS**
- Passion and drive to work and excel in the culinary field.
- Formal culinary training or associate degree in Culinary Arts.
- Minimum 3-5 years cooking experience, preferably in a fine dining environment with a minimum 1 years of experience in a culinary leadership role.
- Experience in schedule creation to ensure adequate staffing levels are maintained.
- Ability to impact knowledge into junior kitchen staff if such need arises.
- Ability to lead, manage, coach and provide corrective action.
- Ability to direct and plan consistent food preparation and execution.
- Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
- Safe Food Handling Certification
- Ability to bend, stand and stoop for long periods of time in a hot environment.

**Benefits**:
We offer competitive wages. Full-time associates are eligible to participate in a comprehensive benefit package, which includes medical/dental/vision plans, life insurance, LTD, tuition assistance, discounted room rates at Concord managed hotels, plus training & development and career advancement opportun