The Chef de cuisine is responsible for the day-to-day operations of the West End Social kitchen. This position reports directly to the Executive Chef.

Essential Job Functions include:

• Selecting, training, and supervising kitchen staff in the proper preparation of menu items, equipment, and safety measures.
• Evaluating performance, providing guidance, and discipline as necessary to promote quality products.
• Visually inspecting, selecting, and using only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of all menu items.
• Reading and employing math skills for following recipes.
• Preparing requisitions for supplies and food items for production in workstation.
• Assisting in procedures and product handling within the department.
• Observing production flow and making adjustments to adhere to control procedures for cost and quality.
• Monitoring to ensure proper receiving, storage (including temperature setting), and rotation of food products to comply with health department regulations.
• Writing, maintaining, and updating all menu specifications, recipes, and pictures, production forecasts, and ensuring they are being followed.
• Checking that all equipment in the kitchen is clean and in proper working condition and writing work tickets for any repair needs.
• Ensuring line checks are completed for each day part.
• Scheduling culinary staff to maintain proper coverage while keeping payroll costs in line.

In addition to the essential functions, this position may require performing a combination of supportive functions, determined by the manager based on the hotel’s requirements:

• Performing other necessary and assigned duties, such as special orders, buffet presentation, V.I.P. parties, and writing specialty menus for promotions.
• Ensuring menus for specials and/or brunch are completed weekly.
• Conducting pre-shift meetings with both heart of the house and front of the house staff.
• Supervising daily cleaning and inventory of walk-in, storage, and refrigerators.
• Communicating and assisting the Executive Chef in creating innovative products.

Education/Experience:

High school or equivalent education required. Minimum of two years of culinary school. Minimum of two years’ experience as a Sous Chef in a similar size operation. Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

Requirements:

• Ability to read and write to facilitate communication.
• Good communication skills, both verbal and written.
• Basic computational ability and computer skills.
• Thorough knowledge of food products, standard recipes, and proper preparation.
• Ability to analyze, forecast data, and make judgments for payroll and production control.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to conduct meetings and maintain communication lines between line staff and Executive Chef.

Physical Demands:

Most work tasks are performed indoors. Temperature is generally moderate and controlled by hotel environmental systems; however, one must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Must be able to stand for up to 8 hours per day. Walking and sitting are required for the rest of the working day. Length of time of these tasks may vary from day to day.

Additional physical demands include:

• Ability to physically handle knives, pots, mirrors, or other display items and grasp, lift, and carry weights up to 50 pounds.
• Ability to perform cutting skills on work surfaces topped with cutting boards, 3 to 4 feet in height.
• Proper usage and handling of various kitchen machinery.
• Ability to perform culinary techniques, including cutting, cooking principles, plate presentation, safety, and sanitation practices.
• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
• Ability to exert well-paced ability in limited space.
• Manual dexterity to use and operate all necessary equipment.

Work Environment:

Must be able to work effectively in a stressful environment, communicate with others, effectively work with customers, and accept constructive criticism from supervisors. Must be able to change activity frequently and cope with interruptions.

Salamander Collection is an equal opportunity employer. All aspects of employment, including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

• Medical, Dental, Vision Insurance.
• Short-term and Long-term Disability after 90 days of employment.
• Employer-provided Basic Life Insurance and Basic AD&D after 90 days of employment.
• 401K eligibility after 90 days for full-time employees, and after working 1000 hours for part-time employees.
• 401K Match of $0.50 on the $1.00 of an employee’s contribution up to 6%; with a 5-year vesting period.

• Minimum of two years of culinary school.
• Minimum of two years’ experience as a Sous Chef in a similar size operation.
• Good communication skills, both verbal and written.
• Basic computational and computer skills.
• Thorough knowledge of food products, standard recipes, and proper preparation.
• Ability to analyze, forecast data, and make judgments for payroll and production control.
• Ability to supervise large staff and accomplish goals on a timely basis.