Chef De Cuisine

Clear Destination Inc.; New Hampshire; On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Relocation assistance for salaried

Long-term housing options

Gym access

6 paid holidays

Weekly pay

Complimentary meals

Job summary

Clear Destination Inc. is seeking a Chef de Cuisine to oversee the culinary operation across the resort and assist the Executive Chef with the overall food service within budget constraints.

The role requires strong leadership, extensive kitchen experience in a first-class resort or restaurant, and the ability to manage diverse kitchen teams while delivering a five-star dining experience.

Qualifications

• Strong leadership and kitchen management experience.
• Knowledge of food safety, sanitation, and HACCP procedures.
• Ability to communicate effectively with staff and guests.
• Flexibility to work nights, weekends, and holidays.

Responsibilities

• Supervise kitchen operations and ensure proper preparation and presentation of foods.
• Oversee staffing in kitchen areas and coordinate with supervisors.
• Maintain adequate supply of food items and manage inventory.
• Ensure sanitation standards and equipment functionality.
• Oversee mise en place and timely service across outlets.
• Monitor portioning and classroom standards for cost control.
• Train and develop kitchen staff and ensure consistency in quality.
• Collaborate with Executive Chef on menu development and cost control.

Skills

Leadership

Food safety

Communication

Education

Associate degree in culinary arts or equivalent apprenticeship

Job description

Perks:

• Relocation Assistance for salaried Managers relocating 50+ miles away
• Long- Term Housing Options Available
• Gym Access
• 6 Paid Holidays
• Weekly pay
• Complimentary meals

Benefits

• Comprehensive healthcare coverage with options for medical, dental, and vision plans.
• Paid time off for relaxation and rejuvenation.
• Financial security through a 401(K) matching plan and pre-tax Health Savings Accounts (HSA) and Flexible Spending Accounts (FSA).
• A great voluntary benefits program that includes critical illness, hospital indemnity, and accident coverage, life and AD&D insurance, legal services, and identity theft protection, access to whole life insurance, telemedicine, and pet insurance.
• Support services including an Employee Assistance Program (EAP)

Resort Discounts

• Complimentary Bretton Woods season pass (terms & conditions apply, associate may also be eligible for spouse/dependent passes, or one courtesy pass based on status)
• 25% off Food & Beverage (excluding alcohol)
• 25% off Retail
• 25% off Spa Services
• Discounts on Ski & Golf Rentals, Canopy Tours, and other activities

Overview:

The Chef de Cuisine will be responsible for the Culinary Operation and assisting the Executive Chef with the overall food service throughout the resort and providing the optimal culinary experience possible while operating with predetermined budgetary limitations.

Responsibilities:

• Supervise the kitchen and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared as determined by the Executive Chef.
• Assist in the supervision and staffing for all kitchen areas, preparation areas, employee cafeteria and supervising all employees throughout these areas.
• Assist in maintaining an adequate supply of all food items such as meat, groceries, perishables, etc. used at the property.
• Assure that purchases are made using the specifications set by the Executive Chef or Central Purchasing and make appropriate recommendations to the Executive Chef when specification changes are warranted.
• Inspect all storage areas to insure that the sanitation standards are maintained and that all equipment is functioning properly.
• Assure that sufficient quantities of prepared items are available to meet projected demands and are stored in a manner, which prolongs their usefulness, as well as maintain quality and safe food handling practices.
• Assure that only the quantities of items scheduled for use are requisitioned from the storeroom.
• Assure that all prime cuts of meat are broken down properly by weight, that the waste in trimming prime cuts is minimized, and that meat scraps are properly utilized and the fat is retained for rendering.
• Assure that an adequate mise en place is prepared on a daily basis, based on forecasted covers for restaurants.
• Assure that only the amounts needed of convenience salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis.
• Provide variety in menu preparation; within budgetary limitations.
• Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.
• Assure that food presentation is at a five star level, the expectation is “awe inspiring”.
• Responsible for maintaining adequate training programs for kitchen personnel.
• Inventory excess production for use on menu or conversion into extenders.
• Ensure the best and fastest performance of the kitchen so as not to impede service in food outlets.
• Ensure that the kitchen is prepared to start service on a timely basis.
• Ensure that orders received from servers are clearly understood so that "returns" due to faulty preparation are minimized.
• Ensure that plates issued to servers are garnished properly and have good eye appeal.
• Ensure that plates and utensils used are clean.
• Responsible for the sanitation of all food preparation and storage areas and equipment.
• Inspect all equipment for proper maintenance and report deficiencies to Engineering.
• Ensure that an adequate supply of equipment is available.
• Ensure that the food served in the employees' cafeteria is palatable, in abundant supply and varied; and that facility is maintained in a clean and orderly manner.
• Ensure that requests and specifications in the function sheets are provided on a timely basis.
• Hors d'oeuvres are served in an attractive manner and garnished and decorated properly
• Constantly coordinate with room supervisors so that production is scheduled as reservations dictate.
• Perform other related duties as requested by the Executive Chef.
• Make profit improvement recommendations to the Executive Chef.
• Practice safety standards and report any unsafe conditions to the Executive Chef.
• Responsible for care of equipment.
• Remain alert, courteous and helpful to the guests at all times.
• Respond to any reasonable task as assigned by supervisor or manager.
• Assist in other departments as needed
• Attend monthly departmental meetings

Qualifications

• Associate degree in culinary arts or equivalent apprenticeship.
• Minimum five (5) years’ experience in a first class hotel/resort or restaurant.
• Ability to communicate effectively.
• Must be available to work flexible hours to include nights, weekends, and holidays.