The Chef de Cuisine is responsible for overseeing food preparation on all shifts for Banquet, Stadium, Nosh, Steakhouse, and/or any other food outlet on property to ensure quality food and guest satisfaction. They coordinate with front-of-the-house staff to ensure effective coordination of service in order to achieve Belterra鈥檚 food service goals.
The Chef de Cuisine:
- Hires, trains, motivates, evaluates, and supervises staff in order to ensure that employees receive adequate guidance and resources to accomplish established objectives.
- Understands department objectives, standards, guidelines, and budget to achieve effective supervision of department.
- Establishes and maintains training and development procedures to ensure superior customer service standards are achieved.
- Monitors food purchasing, staffing, food preparation, and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget.
- Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
- Assists in developing menu changes to ensure variety and food quality.
- Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements.
- Assists Sous Chef in other kitchen areas on a relief basis as necessary.
- Consistently leads department/shift P5 employee meetings with the purpose of informing each employee of all pertinent information and property information on a daily basis.