Position Summary: As the Chef de Cuisine at the Bistro at Edgewood Tahoe, you have overall responsibility for all facets of the culinary and stewarding department at all lodge food venues. This is a “hands on” job, working with the culinary staff as well as other projects, daily guest interactions, and specials. Responsibilities are broad with developing menus, staff training, monitoring food purchases, labor cost controls and recipes. All Food Service falls under your supervision. You will be expected to evaluate daily financial performance and monitor food and labor monthly budgets for the outlet. Audit and Maintain highest professional food quality, presentations and sanitation standards. Oversee Multiple Departments Bistro Kitchen, In Room Dining, Pool & Beach Concession, Employee Dining, some Large Parties. Chef de Cuisine will assist with building, retaining, cross training, and lead the team of culinary professionals. Edgewood Goals are to satisfy our guests and exceed guest expectations regarding food quality, and consistency. Work with the Executive Chef on selecting, hiring and retaining personnel within the culinary and stewarding department. Train, develop and manage the staff within this department. Ensure Staff training, and development continues daily. Tasting and supervising all areas from a global point and to maximize the highest quality is produce and served. Review daily DOR and make adjustments to ensure profitability is maximized. The most important characteristic of our team is that we love inspiring lasting memories for our guests. In this position you exhibit excellence in your commitment to our guests. Reimagine luxury hospitality with us.
Essential Functions: • Conduct themselves as an experienced team leader with a broad background in the hospitality industry. Well-rounded, hands-on, reliable team player with proven ability to supervise, to help business leaders improve practices and policies, and to find more efficient methods for companies to realize increased revenues and net income in all areas. • Highly capable of working and managing outlets and providing financial guidance. • Oversee a staff of 15-20 line level cooks/master cooks/pantry, 4 stewards/utility porters. (Seasonally this schedule will double) • Oversee Multiple Departments Bistro Kitchen, In Room Dining, Pool & Beach Concession, Employee Dining, some Large Parties. • Possess very strong interpersonal, communication and consensus building skills; willing to work on developing and managing key relationships across the organization. • Able to work in a deadline-oriented environment, ensuring yielding decisions and management communication is occurring in a timely fashion across all geographic areas of operations. • Possess strong leadership and motivational skills, and able to successfully manage a team of intelligent, focused and career-minded individuals. • Assist in the development of the annual departmental budget and work within this budget as set forth. • Oversee the proper ordering, inventory levels, timing of orders, receiving, rotation of products, portion control, etc. • Uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. • Seasonal upscale Special Menu items or Tasting Menu. • Develop a “can do” attitude and mentor “whatever the guest needs/wants”. Embrace special requests. • Maintain the highest quality menu strategy to be used in the restaurant on an ongoing basis. • Provide strategic direction, create a culture of excellence, and oversee all back-of-house operations and staffing in a fiscally responsible manner. • Manage food costs and utilize analytics to identify potential efficiencies. • Ensure superior food quality and presentation consistent with AAA Five Diamond/Forbes Five Star standards and take corrective action to resolve any areas of concern. • Oversee the design, creation, testing and execution of menu items and presentation. • Maintain exceptional menu knowledge and attention to detail and perform periodic reviews of all menus. • Assist Catering Department with developing special menus for functions and meet with clients. • Establish measurable goals and objectives that focus on profit, product and people. • Routinely review schedules and labor costs. Audit as needed and adjust to meet business demands. • Ensure proper usage and rotation of all perishable food items to minimize waste. • Ensure that all outlets maintain cleanliness, sanitation and organization of assigned work areas within department and NNHD guidelines. • Strong knowledge ensuring outlet maintains proper storage procedures as specified by Health department and hotel requirements. • Maintain operational control of purchasing, receiving, product and purveyor lists. • Provide input into the strategic plan consistent with the annual business/marketing plan. • Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction. • Participate in the research, development, evaluation and implementation of new products, services, technology, and processes to ensure a competitive position. • Conduct progress reviews for staff • Coordinate with Engineering for preventive maintenance. • Coordinate with Safety Team and report any issues immediately with follow-up. • Provide staff with proper training and developmental opportunities that aid in career aspirations. • Ensure that all hiring practices, employee disciplinary actions are in accordance and coordinated with HR. • Proficient in providing performance feedback, coordinate disciplinary actions and counsel employees. • Continuously monitor, train, and improve performance and productivity of staff. • Coordinate with other departments to maximize service levels for guests. • Review Guest Feedback and make adjustments that are applicable • Create menus, recipes and support materials (recipe cards, descriptions, pictures) and train appropriate staff on proper execution of these creations. • Table Visits Hourly. • Update Plating Guides and Plate Costs in all Outlets. • Manages food production, including menu development, costing and execution, for all areas of the culinary department • Ensure a quality sanitation program is followed throughout the kitchen and stewarding operations. • Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses. • Other duties as assigned. Responsibilities and activities may change at any time with or without notice.
Qualifications / Special Skills: • High energy, self-starter, organized, flexible. • Substantial success in the culinary field in a similar environment. • Proven management and leadership ability. • Working knowledge of Word, Excel, Microsoft Office and other technology for the completion of specified job duties. • Food Safety and other applicable Sanitation Certifications. • Ability to communicate on the telephone. • Knowledge of cutting-edge culinary techniques and current trends. • Expertise in meat, fish, and poultry fabrication. • Mastery in scratch stocks, soups, sauces, and dressings. • Ability to read, write, type, and use a computer. • Ability to complete tasks with numerous interruptions. • High School Equivalent • Culinary Graduate Preferred • Serve Safe Certified • Available to work varied shifts when needed, including weekends, holidays, and nights.
What Makes a Successful Edgewood Tahoe Team Member (Core Competencies): • Ethics, Integrity and Trust • Action Orientated • Approachability • Communication • Composure • Guest Focus • Position Knowledge • Professionalism/attitude