Chef de Cuisine - Tropicale Restaurant - Caribe Royale Orlando Hotel

Scope of Position

The Chef de Cuisine oversees all phases of food production and service directly related to the Tropicale Restaurant to ensure high quality standards and guest satisfaction. The Chef de Cuisine is directly responsible for quality and quantity control of all food production and staffing of entire team whilst taking into consideration food and payroll costs. This is to be achieved through the delegation of work to all associates and working with other teams within the kitchens.

Position Requirements

• Professional demeanor appropriate for a four-diamond environment.
• Maintain a high level of grooming standard and appearance, while adhering to Hotel Standards.
• Six to seven years’ experience in quality food production, in a resort hotel or freestanding restaurant.
• Three plus years in a Sous Chef role with experience in quality and quantity of food production.
• Excellent culinary skills and knowledge of food production techniques.
• Effectively listen to, understand, and clarify any concerns and/or issues raised by coworkers and guests.
• Must motivate and inspire team through leadership, while anticipating, preventing, identifying, and solving problems as necessary.

Responsibilities

• Coordinates daily tasks with the team assigned.
• Oversee and assist, as needed with the daily preparation of food and duties assigned by Leaders to meet the Hotel Standards of quality.
• Ability to estimate the daily production needs while ensuring quality of raw and cooked food products to uphold responsibility of food safety requirements.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows procedures for the proper handling of all food products at the right temperature.
• Ensure effective communication with Associates and Leaders by maintaining a secure and friendly working environment.
• Knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for cleanliness, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiration dates and proper storage of food items in their respective section.
• Consults daily with Leaders on the daily requirements, functions and about any last-minute events.
• Maintain and assist with ongoing training and development of colleagues as instituted by the Leaders.
• Monitor ongoing Associate performance and inform Leaders of all concerns or challenges.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.
• Knowledge of all Cook 1, 2 Cook 3, and Lead Cook performance objectives, as well as technical skills.
• Must stay current and up to date with trends.
• Approach all interactions with guests and employees in a friendly, service-oriented manner.
• Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
• Follow Occupational Health & Safety Administration (OSHA) Regulations including thorough knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitation, food borne illness, toxins, and chemical poisoning.
• Has basic knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing, and slicing.
• Must supply their own basic tools of the trade, i.e., Chef’s knife, paring knife, peeler, etc.
• Refined skill set in the knowledge and preparation of garnishes.
• Ensure equipment and kitchen cleanliness.
• Keep production of food at an adequate level to prevent excess leftovers and waste.
• Maintain regular attendance in compliance with the Hotel’s Standards, as required by scheduling, which will vary according to the needs of the Hotel.
• Supervise and schedule associates, holding pre-shift meetings.
• Ensure that all associates have all food items prepared to proper specifications in a timely manner.
• Maintain an effective training program for all associates to ensure time is being used productively.
• Motivate associates and inspire.
• Develop new menus and stay up to date with current culinary trends.
• Develop, standardize, cost and collaborate recipes into the Hotel’s standard format binders.
• Any other reasonable duties as required by Executive Sous Chef and/or Executive Chef.

Education

• American Culinary Federation (ACF) certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience.

Skills and Abilities

• Ability to communicate in the English language (second language is a plus).
• Knowledge of proper chemical handling, cleaning techniques and use of equipment and machinery.
• Willing to work flexible schedules including holidays and weekends.
• Ability to multi-task and think clearly in high stress and intense situations.
• Ability to operate a motor vehicle.

Physical Requirements

• Physical agility and ability to move quickly in confined spaces.
• Requires standing, walking, reaching and bending throughout shift.
• Ability to push and/or pull 100 lbs.
• Ability to lift up to 50 lbs.
• Stand or walk for extended periods of time.
• Work in areas of high heat and humidity.