Chef de Cuisine

Position Description:

The Chef de Cuisine is responsible for overseeing the daily operation and planning for culinary outlets. This position ensures the quality, consistency, and appetizing presentation of all food items while maintaining a safe and sanitary work environment for all employees. Other duties include menu planning, preparation of budgets, payroll, and food cost control.

Essential Job Functions

• Lead by example and promote the Club’s Core Values, Characteristics, Employee Constitution, Purpose and Mantra.
• Focus on maintaining and improving the member and employee experience.
• Establish strong working relationship with Culinary Director and ensure open lines of communication with all Seabrook Island Club employees and members.
• Establish regular and consistent communication practices with department employees to ensure expectations are clear and employees are up-to-date with general club activities and policies, while receiving employee feedback accordingly to maintain and improve a positive employment experience.
• Oversee the hiring, management and training of all department employees. Provide guidance and regular feedback as well as conduct annual performance evaluations. Update payroll and human resources of all status changes.
• Regularly monitor department activity and financial performance, making adjustments if necessary, using data trends and pyramid decision-making.
• Stay apprised of industry trends and outside influences as they pertain to department operations.
• Ensure employees have the tools, training and time necessary to achieve the Club’s goals.
• Ensure work areas are organized, clean and safe, meeting any sanitation requirements by outside agencies.
• Identify, report and directly address, if able, any safety-related issues on club property.
• Train culinary personnel in proper food production and sanitation practices. Prepare and utilize recipes complete with pictures of each menu item to ensure quality and consistency.
• Set standards of recipes and cross utilization of all food items to reduce waste and help control proper food cost.
• Control food cost by establishing purchasing specifications, storeroom requisition systems, product storage rotation, standardizing recipes, and waste control procedures.
• Train kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establish maintenance schedules in conjunction with manufacturers guidelines for all equipment. Provide safety training in lifting, carrying, hazardous material and chemical controls.
• Train staff in proper sanitation practices and establishes daily, weekly and monthly cleaning schedules.
• Participate in open dialog with members visiting the restaurants.
• Purchase and maintain all small wares for kitchen and service operations.
• Communicate with food service and beverage managers on a daily basis regarding daily specials and any service problems to create synergy between front of the house and back of the house operations.
• Analyze and design menus that balance innovative culinary practices, practicality, cost, training and member preferences.