Chef De Cuisine
Company: Pinehurst Resort & Country Club
Location: Pinehurst
Posted on: January 27, 2023
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Job Description:
Join a team that's been welcoming guests for more than a
century. At Pinehurst our Culture is critical to delivering a
consistent guest, member and employee experience. Our Purpose is,
"As the Cradle of American Golf, we honor timeless traditions and
inspire legendary stories, one smile, one round, one moment at a
time." Our Values are; Genuine Hospitality, Be Trustworthy, Good
Stewards and Inspired Innovation. If you're seeking a heartfelt
workplace then Pinehurst is the place for you. Every role
contributes to upholding our treasured culture, performs their job
duties consistently and handles other job duties as assigned in our
ever-changing environment.
SUMMARY
The primary purpose of the Chef de Cuisine is to provide leadership
and management to the daily operations of the Carolina Hotel
Culinary Operations. This position will ensure that the highest
levels of food quality and presentation are being prepared on a
consistent basis. This position will assist in the recruitment,
hiring and placement of Culinary Employees. This position will
ensure that Safety and Sanitation is a top priority at all times in
the operation. This position will ensure that all employees are
trained, motivated, and coached properly in their respective areas.
This position will ensure that proper code of conduct and lawful
employee relations are maintained in the operation, and that all
areas are staffed according to business levels, keeping within the
financial goals of our operation.
Job Description Note:
The Chef de Cuisine Job Description has been written as an outline
of the primary Job Responsibilities. There will be many other
responsibilities for which the Chef de Cuisine will be accountable.
The Chef de Cuisine will be informed of these responsibilities as
the scope of our business changes and the demands of the position
develop.
EDUCATION and/or EXPERIENCE
Associate degree required and a minimum of 3 years' experience, or
an equivalent combination of education and experience
ESSENTIAL DUTIES AND RESPONSIBILITIES
-This position involves driving a company vehicle and/or company
insured vehicle. A valid driver's license is required, along with
successful completion of a pre-employment Motor Vehicle Report
(MVR) and annual MVRs, according to company guidelines. Follow
safe, defensive driving practices at all times, obey all traffic
laws, regulations, signals and markings, use a seat belt, and
follow Company policies and procedures, including the Substance
Abuse Policy. Never drive while under the influence of drugs,
alcohol or medications that may impair your ability to operate a
vehicle safely, report any accidents immediately and cooperate
fully with insurance claims investigations.
-Procure and expedite all food production in the Carolina kitchen,
and and ensure that the highest quality of food is being prepared,
served and utilized. The Chef de Cuisine will actively participate
in any and all production as necessitated by the department's
demands.
-Actively seek feedback with our dining room patrons and guests,
and be a model representative of the culinary operation at all
times.
-Plan accordingly all catering food events taking place at the Brew
Pub to include direct communication with ESM, commissary kitchen,
peers and Brew Pub staff- this includes food and equipment set
up.
-The Chef de Cuisine will be visible as often as possible in the
kitchen, to provide support and guidance.
-Monitor workload of all kitchen staff and ensure that each
individual is meeting the demands of their respective areas.
-Ensure that all kitchen operations are working to the maximum
levels of efficiency and that all functions and meal periods are
meeting production demands on a timely basis.
-Be involved in food and beverage weekly resort meetings
-Assist in the recruitment, hiring and placement of culinary
employees. Work with Convention Services and Sales Departments to
ensure integrity of Banquet Repertoire is maintained, and customize
menus when needed for groups who are looking for other option
outside of our published menus.
-Ensure that retail selling prices are accurate, and that all menu
pricing is consistent with the financial objectives of this
department.
-Grow and maintain a strong working relationship with all resort
departments to ensure that all kitchens have pertinent information
and product to meet and exceed the expectations of our members and
guests.
-Ensure that standardized and costed recipes are created, and that
a standardized high quality product is produced on a consistent
basis.
-Be proactive in any and all situations that could arise which may
have adverse effects on the integrity of the Resort Culinary
Operations.
-Make sound judgment calls and decisions based on the guiding
principles of the Resort and the Resort Executive Chef.
-Be an active participant in the leadership of all kitchens'
employees. When necessary counsel employees on their job
performance, any absenteeism or tardiness issues and any other
challenges which may arise.
-Participate in the review process of employees as deemed necessary
by the Resort Executive Chef and evaluate the employees'
performance based on the criteria provided by the Human Resources
Department.
-Work with the Executive Steward to ensure all necessary equipment
is available for each Resort department's demands.
-Monitor the kitchen cleanliness, safety and sanitation practices
of all kitchen employees and ensure the highest levels are
consistently maintained.
SUPERVISORY RESPONSIBILITIES
Be able to manage three to four subordinate supervisors who
supervise a total of 20 employees in the culinary areas. Must be
able to be responsible for the overall direction, coordination, and
evaluation of units as well as carry out supervisory
responsibilities in accordance with the organization's policies and
applicable laws. Responsibilities include interviewing, hiring, and
training employees; planning, assigning, and directing work;
reviewing and evaluating performance; rewarding and disciplining
employees; addressing complaints and resolving problems.
PHYSICAL DEMANDS
The physical demands described here are representative of those
that must be met by an employee to successfully perform the
essential functions of this job. Reasonable accommodations may be
made to enable individuals with disabilities to perform the
essential functions. While performing the duties of this Job, the
employee is regularly required to stand; walk; sit; use hands to
finger, handle, or feel; reach with hands and arms; climb or
balance; stoop, kneel, crouch, or crawl; talk or hear and taste or
smell. The employee must regularly lift and /or move up to 50
pounds. Specific vision abilities required by this job include
close vision, distance vision, color vision, peripheral vision,
depth perception and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are
representative of those an employee encounters while performing the
essential functions of this job. Reasonable accommodations may be
made to enable individuals with disabilities to perform the
essential functions. While performing the duties of this job, the
employee is regularly exposed to wet and/or humid conditions;
moving mechanical parts; high, precarious places; fumes or airborne
particles; toxic or caustic chemicals; outside weather conditions;
extreme cold; extreme heat; risk of electrical shock; explosives;
risk of radiation and vibration. The noise level in the work
environment is usually moderate.
Pinehurst, LLC reserves the right to transfer any Employee from
his/her current job assignment or location to another job
assignment or location as needed, either on a temporary or regular
basis.
Keywords: Pinehurst Resort & Country Club, Fayetteville , Chef De Cuisine, Hospitality & Tourism , Pinehurst, North Carolina
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