Litchfield's Chef de Cuisine- The Wigwam

We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Chef de Cuisine. This individual must have experience working in a high-volume professional kitchen and have a passion for the culinary arts. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, respond in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Chef de Cuisine will lead the planning and execution of the daily production, preparation, and presentation of all food for the restaurant in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.

Responsibilities

Serve as the “Face” of the restaurant in the hotel and community; Create, cost, and implement (seasonal) menus and special menus; Attract, retain, and mentor the best culinary talent; Complete the daily ordering using the current par levels for the restaurant; Collaborate with the Restaurant Manager to exceed guest expectations; Train the restaurant culinary and operations team on the menu and daily specials; Conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed; Conduct daily meetings with the team to ensure their preparation, communicating all pertinent information; Attend weekly F&B meetings, leadership meetings, and monthly safety meeting representing the culinary team; Be the example that the culinary team follows; Manage costs related to the restaurant, analyze and control costs to achieve a profitable operation; Have thorough knowledge of food allergens and handle any guest with food allergies with a high sense of urgency; Work with the culinary team to ensure prep sheets are updated and being properly used daily; Guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service

Requirements

Passion for culinary arts; Experience working in a high-volume professional kitchen; Creative and motivated; Passionate hands-on leader in the kitchen; Proven track record of work with creative menus which reflect seasonal availability; Respond in a professional and courteous manner to guests and team; Enjoys being a teacher of the culinary arts supporting their team; Passion for developing a culinary team; Flexible schedule to include weekends and holidays; Experience as a cook in a high volume professional kitchen with leadership capacity; Full knowledge of the state’s health codes and EcoSure food safety and health report; Strong organizational skills; Ability to work independently; At least 21 years of age; Desire to exceed expectations; Energetic personality

Nice to have

Active Food handler’s certification