Chef de Cuisine - Prado Restaurant
Omni Hotels & Resorts
- Paradise Valley, AZ
- Permanent
- Full-time
- Conduct daily shift briefings to restaurant kitchen and FOH colleagues
- Demonstrate full knowledge of inventory and cost controls, pricing, requisitioning, issuing supplies and equipment for food production, reports, and costs menus
- Actively engaged and interact with guests at tables
- Must lead with a positive, supportive, nurturing and engaging mind set dailyCreate menus and hands on training supporting menu development
- Monitor payroll controls and perform daily, weekly edits
- Promote a Fun/ Professional and Disciplined work environment
- Lead by example using intuitive professional guidance and support to all internal guests
- Support/Coach/Lead & motivate Prado kitchen colleagues
- Actively share ideas, opinions & suggestions in meetings to continuously improve and better our food and beverage experiences
- Create special menus for site inspection and interact with guest
- Review daily food sales to better monitor product usage / rotation defining purchases
- Review and critic monthly department P&L with executive chef
- Ensure all purchases /storeroom requisitions are accurate to reduce food cost
- Ensures that daily work environment, communication is respectful, and promotes cooperation amongst team members
- Encourage and builds mutual trust, respect, and cooperation amongst all team members.
- Ensure all kitchen colleagues are aware of standards & expectations
- Ensure proper weekly & annual vacation scheduling of all kitchen colleagues while maintaining the Resort’s quality standards
- Analyze, Reflect, and provide recommendation on financial performance
- Create seasonal and specialty event menu changes according to timelines agreed upon
- Ensure proper hygiene, adherence to state and corporate health guidelines are respected and delivered daily
- Ensure all grooming and uniform standards are being respected.
- Ensure daily spot check of temperature control sheets are filled as required
- Complete monthly one on one’s, & annual reviews as scheduled
- Maintain cleanliness and proper rotation of product in all refrigeration units and dry storage.
- Minimize purchases/ wastage/ and reduce spoilage to match business volume in low season
- Assess and maintain consistent on the job training sessions for culinary team members
- Liaison daily with Outlet Managers to keep open lines of communication & guest feedback
- Maintain & improve all food preparations & presentations
- Maintain & improve Omni Montelucia standards for timely delivery of food orders
- Strive to achieve and surpass Medallia Scores
- Required to hold a valid Food Handler's Card at all times.
- Carrying or lifting items weighing up to 50 pounds
- Moving about the outlet(s)
- Handling objects, products
- Bending, stooping, kneeling
- Minimum 2 years of Sous Chef experience
- Previous experience in a 4 Diamond luxury resort environment
- Proven track record of cost control including food, equipments, labor and wastage to meet the food quality goals and the hotel’s financial goals.
- Enthusiastic, outgoing personality who is very guest driven
- Demonstrates real passion for menu planning and leadership