Kissing Camels Chef de Cuisine

To supervise and coordinate the preparation of Catering and Banquet food according to standards set by the Executive Chef. Responsible for execution of all banquet and catering functions. Is the culinary MOD when executive chef or Executive Sous Chef are not present. Is the main liaison between restaurant manager & heart of house (kitchen). Leads all cooks to performance standards. Is responsible for all preparation and production of menu items. Responsible for general cleanliness and maintenance of the kitchen.

 

 

• Assists in periodic food inventories
• Communicates and oversees food and supplies ordering
• Supervises and coordinates production of food according to menu specifications and culinary training.
• Assists the chefs and the cooks in the preparation of certain cuisine
• Inspects the quality of food products used in the cuisine and informs the chef when the quality is unacceptable.
• Ensures all cuisine served to guests follows established guidelines for portions, quantities, quality, appearance, and palatability
• Checks the physical cleanliness of operations, ensuring all staff practice clean-as-you-go techniques.
• Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports all deficiencies to the chef and engineering
• May perform chef or sous chef duties in the absence of the chefs.
• Deliver "I Am Proud" service standards and department-specific signature touch points.
• Establish cross-departmental communication channels among teammates that are consistent and complete.
• Actively prepare and manage culinary team schedules, ensuring proper coverage
• Effectively contribute to the creative menu development, engineering, and conceptualization process
• Successfully create recipes for all menu dishes with complete costing and pricing recommendations that achieve the division's food cost goals.
• Foster a collaborative work environment with all stakeholders
• Participate in the recruitment, hiring, training, development, and mentorship of culinary team members
• Champion a culture of excellence

 

 

• →Problem-solving identifiable information is clear, but further investigation is often required in order to define a solution
• →Delegation is important
• →Insure smooth service
• →Adhere to all food codes and HACCP
• →Greet every guest, member, and team member with "I Am Proud" standards and set a positive tone for every interaction.
• →Provide extraordinary service that is "Enriching by Nature."
• →Embrace, embody, demonstrate, and encourage wellness and the STRATA virtues through interactions, performance, and commitments.
• →Uphold the Garden of the Gods Resort and Club's brand, culture, vision, mission, and values.
• →Be empowered to make things go right if they go wrong.
• →Give the guest/member a fond farewell.
• →Address feedback by utilizing the LEARN Model.
• →Demonstrate a professional appearance and be attentive to what matters most.
• →Comply with company policies and procedures.
• →Observe and adhere to safety guidelines.

 

 

• Perform other duties as assigned.
• Interface positively with other departments, offering assistance when needed.
• Displays care in use of equipment and maintains an organized and professional work environment.

 

 

1. Minimum Knowledge & Skills: Requires advanced knowledge of specialized, technical or a through knowledge of the practices and techniques of a professional field. May require knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines

 

1. Formal Education and Job-Related Experience: This position requires a formal education of high school diploma or higher. Culinary degree or ACF certification preferred.

 

1. License, Registration, and/or Certification Required: Serve safe mangers certification.

 

 

1. Communications:
• Daily – Verbal and written
• Weekly – Verbal written and electronic
• Occasionally – Participate in one-on-one coaching sessions.

 

1. Teamwork and Collaboration: This position requires continuous teamwork as well as internal and cross-departmental communication.

 

 

 

 

 

 

 

Valid Driver's License

X

 

CPR Certification

 

X

Food Protection Manager Certification

X

 

Food Handler Certification

 

X

Alcohol Server/Seller Certification

 

X

 

Working Outside

X

 

Working Inside

X

 

Working Alone

X

 

Working Closely with Others

X

 

Excessive Cold / Heat

 

X

Excessive Humidity / Dampness

 

X

Noise / Vibrations

 

X

Working Above Ground

X

 

Working Below Ground

 

X

Working with Chemicals / Detergents / Cleaners

 

X

Working Around Fumes / Smoke / Gas

 

X

Walking on Uneven Surfaces

X

 

Operating Motorized Equipment or Vehicles

X

 

Working Around/Near Machinery/Motorized Equipment

X

 

Climbing on Scaffolds or Ladders

 

X

Continuous use with a Computer and Keyboard

 

 

 

Sitting

 

X

 

Standing

 

 

 

Walking

 

 

 

Bending Over

 

X

 

Crawling

 

X

 

Reaching

 

X

 

Crouching

 

X

 

Kneeling

 

X

 

Balancing

 

X

 

Pushing / Pulling

 

X

 

Lifting / Carrying:

10 lbs. or less

 

X

 

11 to 25 lbs.

 

X

 

26 to 50 lbs.

 

X

 

51 to 70 lbs.

X

 

 

Manual Dexterity

 

 

X

Fine Motor Skills

 

 

X

Gross Motor Skills

 

 

X

Eye / Hand Coordination

 

 

X

Near Vision

 

 

 

Far Vision

 

 

 

Color Recognition

 

 

X

Hearing

 

 

 

 

Environmental factors may include indoor setting with overhead lighting and comfortable ventilation. May occasionally be called upon to work in all areas of the property, both inside and outside, possibly in inclement weather.