Chef de Cuisine

MISSION STATEMENT:

Our mission is to create experiences by embracing and empowering a diverse collective of team members, collaborators, and guests, who chose to call The Standard home.


Position Department:

Food and Beverage

 

Reports To:

Direct: Executive Chef

 

Supervises:

All Kitchen Management Team Members

 

Key Relationships:

Internal:

Executive Chef SHL, F&B Managers, Sous & Pastry Chefs, HR, Payroll, Accounting, Reservation, Events, Sales, Catering, Reservations, Engineering

 

External:

Corporate & Ownership, Hotel Guests, Visitors, Vendors, Special Events Guests, Entertainers, Reviewers, Critics, Press (through approved channels and resources)

 

Work Area:

F&B Office, all Kitchens, and Restaurants


Qualifications and Requirements:

Brand Ambassador:
Throughout the hotel we actively seek to employ a unique, diverse and thoughtful group of people that are committed to delivering our unconventional brand of hospitality while also growing with us.

·         They are committed to and fully comprehend the idea of being of service;

·         They do not just delight guests, but excite them–by creating unique, unexpected & memorable experiences;

·         They are ambitious, vibrant and social/friendly individuals;

·         They genuinely embrace diversity in all forms, interested to have people from all race and gender to be their friend;

·         They encourage genuine relationships with guests that enable them to not only preempt needs but foresee desires;

·         They have personality and depth;

·         They have a desire and unyielding appetite for learning & knowledge—being in-the-know with what is happening in the city and around the world;

·         They are creative in areas like music, cinema, art, performance, fashion, design, tech and business;

·         They are engaging, socially adept and solution-based individuals able to navigate the scene with confidence and ease;

·         They are able to entertain guests in a compassionate, respectful and meaningful manner;

·         They are authentically themselves;

·         They want to play a role in constructing a kinder and better world.


Duties and Responsibilities:

o    Work with Exec Chef to Drive strategic sourcing initiatives to increase food quality and consistency and decrease cost.

o    Tightly manage recipes, ingredients, and processes to control for allergies.

o    Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed

 

o    Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and Board of Health standards

§  Provides oversight to the development of training tools for program implementation. Should include key materials to include manuals, planning diagrams, plating specifications and associated flow diagrams. Also responsible for creating culinary workshops and presentations.

 

 

o    Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department

o    Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned

o    Follows facility, department, and Company safety policies and procedures

 

Desirable:

·         Multi-lingual

·         Previous experience working in restaurant management

·         Knowledge of AVERO, Micros, Birchstreet for costing and inventory, Kronos

·         This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.  This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements.  Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.  Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

·         Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays.  The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department.

·         The employee will actively follow The Standard policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.

 

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