Chef de Cuisine - The Hunt Room, The Historic Cavalier Hotel

To provide a first-class culinary experience for the guests and associates of Becca. Ensures effective operation of the kitchen while cultivating a culinary culture in which the respect of ingredients, people and the technique are paramount.Responsible for sourcing quality ingredients and developing relationships with local purveyors and farmers and for ensuring all culinary training documentation is current and posted.Hire, train, supervise, motivate, mentor, schedule and discipline all Becca kitchen department associates.Oversee the Becca kitchen and supervise the preparation and presentation of foods by cooks, pastry and garde manger personnel, ensuring that all the food items are prepared as determined by the set forth specifications.Create and drive dynamic seasonal menus and specials through PHR operating plan and established guardrails.Works directly with FOH management to assure teamwork and one goal philosophy.Holds daily stand up with culinary associates.Works directly with purchasing team to ensure proper levels, quality and price.Responsible for seafood and produce orders directly.Ensure proper sanitation procedures are followed and the Becca kitchen is always clean, neat and orderly.Assists Executive Sous Chef on seasonal culinary oversight of Cavalier Beach Club.Ensure production levels are set and maintained through PHR operating plan.Establish and maintain standard recipes and ensure the compliance with them.Perform job functions with attention to detail, speed and accuracy.Prioritize, organize, delegate work and followthrough.Be a clear thinker, remain calm and resolve problems using good judgment.Ensure that level of quality, portion control, and plate presentation is adhered to consistently.Consistently check line plating and quality, spot check stations to ensure SOP's are being followed.Create weekly associate schedules,to be approved by the Executive Chef.Respond properly in any hotel emergency or safety situation.Perform other tasks or projects as assigned by hotel management and staff.Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.Assure that all proteins are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized.Participates in training staff on menu items including ingredients, preparation methods and unique tastes.Operates and maintains all department equipment and reports malfunctions.Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.Effectively investigates reports and follows-up on associate accidents.Sets a positive example for guest and associate relations.