Responsible for a BOH Directors (self, Sous Chef, or Executive Chef & Pastry Chef or Assistant Pastry Chef) attendance at daily line up meetings; on time, well informed, ready to speak, educate and inspire, with specials in hand and ready to answer questions.

Inspects all kitchen equipment on an ongoing basis & reports problems via e mail/HOTSOS tickets to engineering & the Resort Executive Chef/Sous Chef. Schedule monthly front & back of the house joint meetings to discuss opportunities & events.

Inform Executive Chef or Executive Sous Chef of any excess items that can be used in daily special or elsewhere. Inform Executive Chef/Executive Sous Chef of any shortages before the items run out Inventory supplies and prepare requisitions for supplies and food items for production in the work areaPerform duties in other areas of kitchen as assigned or required.

A National Geographic Unique Lodge of the World, LMR is listed on the National Registry of the Historic Places, a member of the Dude Rancher's Association, and once voted the #1 Nordic Ski Resort in North America by Cross Country Skier Magazine, LMR offers authentic luxury accommodations, genuine Montana cuisine, exceptional service, and a stunning array of outdoor recreational pursuits.

In some instances the Chef De Cuisine will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Chef De Cuisine will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

Coordinates specialty restaurant food production and plating with the Executive Chef, Sous Chef and Restaurant Manager. ~Tony Davis, PresidentThe Grand Hotel Golf Resort & Spa is looking to hire a Chef de Cuisine to assist our Culinary Leadership team in overseeing operations.

The Chef de Cuisine is responsible for supporting the Executive Chef in developing and executing the winery's dining program, including special events, downtown, the chef garden and other culinary based programs.

Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.

The Chef de Cuisine will take council from the Executive Chef to create, implement menu and concepts but the position is designed so that individuals will work in a manner that is consistent as that of an independent owner/operator.

The Banquet Chef De Cuisine supervises all phases of food production and service directly related to catering functions, restaurants, and group sales to ensure high quality standards and guest satisfaction.

Our executive chef and his culinary team created an exquisite menu, offering dishes from many cultures as well as vegetarian, vegan and gluten-free options. About You: Minimum of 2 years of experience as a Chef de Cuisine in a Golf Club / Resort / Hotel / Restaurant.

Two years' experience as a Banquet Chef, Chef de Cuisine, or Kitchen Supervisor, or successful completion of a nationally ranked culinary or vocational school, or the equivalent combination of education and experience.

The Chef de Cuisine/Executive Chef provides continued culinary training and development for back of the house employees and ensures food and plate presentation are to standard.

Facilitate and conduct trainings with Executive Sous Chef as needed with BOH teams at facility and on-site. Job SummaryThe Chef de Cuisine reports directly to the Executive Chef and works closely with the Creative Director to develop new recipes and culinary offerings that meet sales needs, evolve the brand as an ambassador, and support company goals.

As a Cook at La Cantera Resort & Spa, you will assist the Chef de Cuisine or Executive Chef in heavy production, fabrication, and preparation of food products for our restaurants.