Chef de Cuisine
KINSLEY RESTAURANT KINSLEY RESTAURANT Kingston, NY Kingston, NY Full-time Full-time $70,000 - $80,000 a year $70,000 - $80,000 a year The Chef de Cuisine is responsible for managing the daily operation of the restaurant kitchen, events and any food happenings at Hotel Kinsley.
Essential functions Responsibility includes overseeing production and staff management including hot line, cold line, pastry, dish, expo, and software administrator.
Managing the sous chefs and event chefs guiding their oversight of the kitchen staff with primary focus on selection, training, and supervising of daily work assignments.
Act as a coach and mentor; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback and administer corrective action when needed.
Monitor and train all staff in proper sanitation procedures.
Ensure that all employees are in assigned uniforms and serve safe food.
Oversee daily production from each kitchen department to ensure proper presentation and preparation to event guidelines.
Conduct regular department walk-throughs and random food tastings.
Establish proper portion sizes and controls to ensure proper amounts are being prepared for events.
Oversee the creation of standard operating photos, recipes and descriptions for all cooks.
Willing to work at any station and expedite when necessary.
Oversee the culinary aspects of tastings, making appearances as necessary.
Taste products that are produced to ensure quality and consistency.
Assist the Executive Chef in presenting new menu items and relevant culinary information to the sales team, culinary staff and other company properties on an on-going basis.
Participate in weekly F&B meetings.
Continually monitor cleaning and maintenance of all kitchen equipment according to DOH cleaning and sanitation guidelines.
Implement the policies and practices as outlined by the DOH.
Make recommendations for equipment purchases and monitor equipment repairs, ensuring equipment is fixed in a safe and timely manner.
Assist with placing food and cleaning supplies orders with vendors as needed, using order guides and purchase orders (when required) to organize all orders.
Report to work in proper uniform as outlined in the Back of the House Dress Code Policy.
Ability to read, write and speak English proficiently.
Bilingual skills preferred.
Required education and experience Culinary Arts degree or advanced culinary arts certification is preferred.
6 years of successful experience within the hospitality industry, preferably with catering experience.
Completion of City of X Department of Public Health Certified Food Service Manager certification preferred, or ability to complete the certification within 90 days after date of hire.
Essential
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Impeccable service standards and attention to detail.
Job Type:
Full-time Pay:
$70,000.
00 - $80,000.
00 per year
Benefits:
401(k) Dental insurance Health insurance Paid time off Vision insurance Experience level:
4 years 6 years Shift:
10 hour shift Day shift Evening shift Morning shift Weekly day range:
Every weekend Monday to Friday Rotating weekends Weekends as needed Work setting:
Casual dining restaurant Upscale casual restaurant Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
Essential functions Responsibility includes overseeing production and staff management including hot line, cold line, pastry, dish, expo, and software administrator.
Managing the sous chefs and event chefs guiding their oversight of the kitchen staff with primary focus on selection, training, and supervising of daily work assignments.
Act as a coach and mentor; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback and administer corrective action when needed.
Monitor and train all staff in proper sanitation procedures.
Ensure that all employees are in assigned uniforms and serve safe food.
Oversee daily production from each kitchen department to ensure proper presentation and preparation to event guidelines.
Conduct regular department walk-throughs and random food tastings.
Establish proper portion sizes and controls to ensure proper amounts are being prepared for events.
Oversee the creation of standard operating photos, recipes and descriptions for all cooks.
Willing to work at any station and expedite when necessary.
Oversee the culinary aspects of tastings, making appearances as necessary.
Taste products that are produced to ensure quality and consistency.
Assist the Executive Chef in presenting new menu items and relevant culinary information to the sales team, culinary staff and other company properties on an on-going basis.
Participate in weekly F&B meetings.
Continually monitor cleaning and maintenance of all kitchen equipment according to DOH cleaning and sanitation guidelines.
Implement the policies and practices as outlined by the DOH.
Make recommendations for equipment purchases and monitor equipment repairs, ensuring equipment is fixed in a safe and timely manner.
Assist with placing food and cleaning supplies orders with vendors as needed, using order guides and purchase orders (when required) to organize all orders.
Report to work in proper uniform as outlined in the Back of the House Dress Code Policy.
Ability to read, write and speak English proficiently.
Bilingual skills preferred.
Required education and experience Culinary Arts degree or advanced culinary arts certification is preferred.
6 years of successful experience within the hospitality industry, preferably with catering experience.
Completion of City of X Department of Public Health Certified Food Service Manager certification preferred, or ability to complete the certification within 90 days after date of hire.
Essential
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Impeccable service standards and attention to detail.
Job Type:
Full-time Pay:
$70,000.
00 - $80,000.
00 per year
Benefits:
401(k) Dental insurance Health insurance Paid time off Vision insurance Experience level:
4 years 6 years Shift:
10 hour shift Day shift Evening shift Morning shift Weekly day range:
Every weekend Monday to Friday Rotating weekends Weekends as needed Work setting:
Casual dining restaurant Upscale casual restaurant Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
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