Chef de Cuisine

Davita Inc.; Atlanta (GA); On-site; USD 60,000 - 85,000; Full time

Job summary

A leading company is seeking a Chef de Cuisine to oversee food production for their restaurant and bar. This role involves managing kitchen staff, ensuring food quality and safety. Candidates should have extensive culinary experience, strong leadership abilities, and a culinary degree or ACF certification.

Qualifications

• Five to six years of experience in quality food production in an upscale hotel or restaurant.
• Three plus years of supervisory experience in quantity food production.
• ACF certification or equivalent culinary degree preferred.

Responsibilities

• Coordinate food production team and oversee menu preparation.
• Ensure food quality and compliance with sanitation standards.
• Train and schedule kitchen staff.

Skills

Culinary skills

Food production techniques

Management skills

Organizational skills

Communication skills

Leadership skills

Education

College degree

Job description

Situated in the epicenter of Midtown, Loews Atlanta Hotel is walking distance to some of the best attractions in the city. Welcome to Atlanta's Most Vibrant Neighborhood. With spectacular views, beautiful rooms and an ideal location - this property is a modern-age Southern charmer.

The Chef de Cuisine position coordinates/oversees the activities of all food production team members in the preparation of menu items for the three-meal restaurant, lobby bar, and room service. Ensures that all food products are of the highest quality and are ready to serve in a timely manner. Responsible for all Kitchen food ordering, production, holding and storage. Additional responsibilities include selection, training, scheduling of all Kitchen team members.

Essential Functions and Responsibilities

• Achieve culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; identify and resolving problems; determine system improvements; implement change. Assist in off premise and media relation events
• Develop new menu concepts. Develop, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility
• Oversee and participate in methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. Regularly inspect the quality and quantity of food items for all meal periods.
• Ensures culinary execution is consistent with branding elements of the foodservice outlet; check and approve all menu items and other food items prepared and ensure all items are prepared in an attractive and appetizing manner
• Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same

Supportive Functions and Responsibilities

• Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards
• Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy
• Maintains cleanliness and excellent condition of equipment and work area
• Executes emergency procedures in accordance with hotel standards and complies with required safety regulations and procedures
• Complies with hotel standards, policies and rules. Remains current with hotel information and changes. Complies with hotel uniform and grooming standards.

Qualifications

Required:

• Excellent culinary skills and knowledge of food productions techniques
• Thorough knowledge and understanding of Food Service Sanitation Standards
• Thorough knowledge and understanding of kitchen equipment use and operation
• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
• Outstanding management, organizational, communication and leadership skills
• Ability to speak, read and write English
• Ability to work flexible schedule to include weekends and holidays

Preferred:

• Knowledge of current market trends and techniques

Education:

• College degree preferred

Experience:

• Five to Six years experience in quality food production, in an upscale hotel or freestanding restaurant
• Three plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant

Licenses and Certificates:

• ACF certification as "Chef de Cuisine" or culinary degree from recognized culinary institute and equivalent experience