POSITION SUMMARY

Chef de Cuisine is responsible for monitoring and ensuring that company systems and standard operating procedures are met. Responsible for overseeing all aspects of production and event execution. Chef de cuisine is responsible for the financial and administrative responsibilities as they pertain to his/her direct reports. Chef de Cuisine is responsible for working closely with all Chefs and Kitchen Manager to assure standards are being met in all aspects of the operation. This position will work closely with all F&B Operations and Sales staff and will require the ability to interact with all levels of staff including clients.

POSITION DUTIES

Attend operations meetings and banquet event order meetings, communicate the challenges from past events, nuances of upcoming events and other important issues.Participate in weekly and monthly kitchen meetings, with meeting minutes and follow-up action plans.Participate in biannual meetings with culinary team to review new menus, new presentation and new production methodologies.Monitor kitchen menus for portioning, menu design and other details, making changes to menus as needed.Thoroughly understand kitchen administrative flow. Assist Chefs and Purchasing Department in maintenance and upkeep of system.Assist all Chefs in detailed planning and administrative work with special projects.Fulfill all administrative responsibilities of as needed.Plans and participates in the planning of menus for all F&B Food locations and functions.Monitors and utilizes food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and display.Estimates food consumption, purchases and kitchen supplies.Reviews menus, analyze recipes, determine food, labor and overhead costs, and assist with assigning prices to menu items.Directs food apportionment policy to control costs.Supervise, train and direct employees in all aspects and departments of the kitchen.Coordinate kitchen employee’s assignments to ensure economical and timely food production.Observe method of food preparation and cooking, size of portions, and garnishing of foods to ensure food is prepared in prescribed manner.Devise special dishes and develop recipes.Assist Operations department by going to F&B locations and instructing employee’s on proper temperature standards, displaying, presenting and proper portions.Familiarize newly hired Chefs and Cooks with practices of kitchen and oversee training of Cook Apprentices. Enforcing ASM Global Rules and regulations.Establish and enforce nutrition and sanitation standards in all F&B locations.Manage 20-40 employees in the Kitchen.  Responsible for the overall direction, coordination, and evaluation of this unit.  Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws.  Responsibilities include interviewing, hiring and training employees; planning, assigning, and directing work; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems.

WORKING CONDITIONS

While performing the duties of this job, the employee is regularly required to talk or hear.  The employee frequently is required to walk; sit; stand and use hands to finger, handle or feel.  The employee is frequently required to taste and smell.  Specific vision abilities required by this job include close vision.  Position also includes frequent temperature changes (walk-ins, freezers) for short periods.

Must regularly lift and or move up to 100 pounds.

Must be able to withstand loud noise in the environment

QUALIFICATIONSCertification of course completion from an accredited culinary school, college or technical school; three or more years of hands on experience, and one or more years of Kitchen/culinary supervisory experience.Ability to use, maintain, and train others in the use of basic food service and kitchen equipment.Current certification in food handling and safety sanitation (Sani-Serve or similar) or ability to be certified with minimal preparation.Strong communication skills and the ability to read, write and understand English.Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry.  Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.Basic PC application skills such as Excel and Word.Employee is regularly required to stand and walk for extended periods. Ability to read, analyze and interpret common scientific and technical journals, financial reports, and legal documents.  Ability to respond to common inquires or complaints from customers, regulatory agencies, or members of the business community. Ability to effectively present information to top management, public groups, and/or boards of directors.

Salary Range: $85,000-$95,000

ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Promotion from within is encouraged whenever qualified employees of ASM Global are available. Interested employees are urged to contact Human Resources if qualified for any of the above openings.

Employment is contingent upon new employees providing documents verifying U.S. citizenship or, for aliens, documents verifying legal permission to work in the United States. Final candidates will be required to undergo a background check.