Chef de Cuisine
Summary
Oversee daily kitchen operations, lead culinary staff, and execute menu development for a Hyatt restaurant in Turks and Caicos.
The goal of the Chef de Cuisine is to manage a specific restaurant. 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.
Responsibilities include\:
- Act as senior leadership by developing and assuming key management responsibilities
- Assume the role of liaison between all dining room operations and culinary staff
- Supervise the preparation and cooking of various food items
- Develop and implement creative menu items within the restaurant concept
- Plan, coordinate & implement special events and holiday functions
- Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
- May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
- Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
- Monitor food production, ordering, cost, and quality and consistency on a daily basis
- Participate in marketing events directly related to their specific restaurant