Chef de Cuisine

Barnsley Resort is a luxury destination located in the beautiful foothills of the Blue Ridge Mountains in Georgia, offering a unique and enchanting work environment for those seeking a fulfilling career in hospitality. As a job applicant, joining the team at Barnsley Resort means being part of a renowned property known for its stunning scenery, unparalleled amenities, and exceptional service. The resort offers a range of employment opportunities, from guest services to culinary, spa, and outdoor recreation, providing a diverse and rewarding career path. Barnsley Resort is committed to creating a welcoming and inclusive work culture that values teamwork, creativity, and outstanding guest experiences. Employees can expect to work in a serene and idyllic setting, where they can showcase their skills, grow their career, and be part of a team that delivers extraordinary experiences to guests. Joining the team at Barnsley Resort presents a unique opportunity to be part of a world-class resort that offers an unparalleled experience for both guests and team members alike.

The Chef de Cuisine works closely with Executive Chef, supervising and coordinating activities of food preparation, kitchen, pantry, and storeroom personnel. Purchase and requisition ingredients, kitchen supplies and equipment. Participates in planning menus, preparing and portioning and controlling costs. Supervises Stewarding to ensure cleanliness of kitchen and equipment. Supervises Cooks to ensure quality and observe preparation and appearance standards. Supervises workers engaged in inventory, storage, and distribution of food and supplies.

Assist in obtaining financial goals.

Assist in the directing and correcting the presentation and portioning of food according to Davidson standards.

Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees in accordance with Davidson policies and procedures.

Communicate daily with the Executive Chef for an update regarding planning, staffing, and internal procedures.

Communicate directly with banquet manager or captain for guest count, special request and timing of food functions to attain highest guest satisfaction.

Complete all assigned paperwork accurately and timely.

Complete daily food requisition and oversee specials, utilizing overstock.

Keep in contact with all outlets to ensure quality and consistency.

Maintain work areas clean and organized.

Order food quantities and other expense items and oversee production for banquet food operations with purchasing, banquet management and Executive Chef.

Participate in banquet functions from planning to preparation to dish up of function.

Report unsafe conditions immediately.

Assist in directing staff in sanitation and sanitary food handling.

Assist in scheduling staff according to business levels.

Conduct daily walk-through of all walk-in refrigerators, storage rooms, and food lines to ensure rotation, usage, cleanliness and proper sanitation.

Perform in the capacity of any position supervised.

Prepare and train staff in use of working menus, recipe cards and photo standards.

Maintain and monitor overtime, labor and food costs.

Complete other duties as assigned by supervisor to include cross training.

Assist in conducting performance appraisals.

Attend all required meetings.

· Read, write and speak and understand English.

· Ability to understand financial goals and accomplish them.

· Minimum 2 years Banquet Chef experience preferred.

· Minimum 5 years cooking experience.

· Food/Beverage Service Worker Permit, where applicable.

· Ability to communicate effectively with the public and other employees.

· Meet minimum age requirement of jurisdiction.

· Minimum 2 years kitchen management experience.

· College degree or certification in culinary field/hospitality field preferred.

· No employee will pose a direct threat to the health/safety of self or others