The Chef de Cuisine is responsible for the daily operations of the kitchen and is the first-in-command on a day-to-day basis, managing all other food preparation Associates. This is a key position that drives the motivation and productivity of the culinary team. The Chef de Cuisine reports to the Executive Chef.

ob duties include; although are not limited to:

• Preparing and ordering all items for the restaurant and bar menus
• Consistently tracking kitchen inventory
• Maintaining food quality and ensuring guest satisfaction
• Working closely with the Executive Chef on menu development and recipe standardization
• Assisting in maintaining the overall food and labor cost
• Ensuring all Pendry standards and expectations are met
• Recruiting staff and monitoring their performance
• Executing all production and plating in a timely, efficient manner; meeting and exceeding guest expectations
• Remaining aware of culinary trends and always seeking to improve
• Scheduling kitchen staff and ensuring schedules are posted in a timely manner
• Monitoring equipment maintenance and condition
• Ensuring that the kitchen operates alongside state and federal health and safety codes

QUALIFICATIONS

• Culinary school graduate or related training required
• Minimum three years’ experience as a senior level chef in a comparable hotel environment
• Experience implementing new food concepts and menus
• Ability to handle multiple tasks and work well in an environment with time constraints
• Must have all necessary safety certifications
• Excellent knowledge of Public Health regulations