Martis Camp

The Chef de cuisine facilitates food production and provides leadership and management for the culinary staff to ensure that the standards as set forth by the Executive Chef are adhered to; maintains control systems assuring quality and portion consistency and fosters an awareness of the importance of food preparation.. Provide supervision of the Culinary Department by adhering to the standards and direction of the Executive Sous Chef. Communicate with Executive sous chef to ensure successful coordination of product ordering, variances, spoilage, and excess inventories.. Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive sous chef.. Minimum of 2 years' experience as a culinary supervisor

chef de cuisine

POSITION SUMMARY: The Chef de Cuisine facilitates the organization of kitchen operations and provides leadership and management for the culinary department by establishing efficient systems and processes to ensure that the standards as set forth are adhered to; maintains control systems assuring quality and portion consistency and fosters an awareness of the importance of food preparation. The Chef de cuisine facilitates food production and provides leadership and management for the culinary staff to ensure that the standards as set forth by the Executive Chef are adhered to; maintains control systems assuring quality and portion consistency and fosters an awareness of the importance of food preparation. ESSENTIAL JOB RESPONSIBILITIES: <ul><li>Provide supervision of the Culinary Department by adhering to the standards and direction of the Executive Sous Chef</li><li>Daily ordering of product and control of inventory for the assigned outlet.</li><li>Leadership by example and hands on execution</li><li>Oversee culinary production in outlet which they are assigned and maintain menu and product knowledge for all outlets on property.</li><li>Ensure established culture and core standards are met.</li><li>Communicate with Executive sous chef to ensure successful coordination of product ordering, variances, spoilage, and excess inventories.</li><li>Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive sous chef.</li><li>Assist in planning and developing menus for the property considering factors such as product availability, food and service cost, marketing conditions and business volume. </li><li>Ensure sanitation standards as set forth by Martis Camp, local, state, and federal regulations comply as well as the cleanliness and organization of the kitchen. </li><li>Supervise and carry out control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality. </li><li>Communicate with employees and managers to ensure operational needs are met and fostering a trusting environment where everyone's opinion is shared and valued. </li><li>Lead with inspiration. </li></ul> KNOWLEDGE AND SKILLS QUALIFICATION<ul><li>Must be 18 years of age</li><li>Bilingual preferred (English/Spanish)</li><li>Must be able to work a flexible schedule including nights, weekends, and holidays.</li><li>The ability to multitask in a fast-paced environment.</li><li>Advanced knife skills</li><li>Ability to interact and develop positive relationships within the organization.</li><li>Maintain high ethical and moral standards. </li><li>Ability to supervise a large culinary team, have a strong understanding of various techniques, and be able to contribute to and has experience in high volume food sales.</li><li>All employees are subject to drug testing and consumption of alcohol is not allowed on club grounds. Employment is "at will"</li></ul> EDUCATION, EXPERIENCE, CERTIFICATIONS, AND LICENSES:<ul><li>Minimum of 2 years' experience as a culinary supervisor</li><li>State of California approved current Food Handlers Card </li><li>High school education or equivalent (Culinary School graduate preferred)</li></ul>PHYSICAL REQUIREMENTS: <ul><li> Ability to lift 50lbs.</li><li>Ability to stand/walk up to 8 hours per shift </li><li>Must be able to frequently sit, stand, bend, push, pull, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, crawl, work with sharp knives and other objects, and walk.</li><li>While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, toxic or caustic chemicals, extreme cold, and extreme heat</li></ul> Wage Range: $70,000-$80,000 annually

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