Under the direction of the Executive Chef, the Chef de Cuisine coordinates the instruction, training, and activities of the kitchen workers engaged in preparing and cooking quality foods to ensure an efficient and profitable food service.

Responsibilities:

• Supervise assigned kitchen personnel including hiring, conducting reviews, training, developing, reviewing timesheets, and scheduling staff in a consistent and fair manner.
• Maintain high food quality and presentation standards while overseeing all production of food by the restaurant.
• Initiate and process work orders for kitchen appliances; equipment; fixtures and wares; and maintain the proper use and care thereof.
• Correctly and consistently use all departmental forms, control documents, and checklists as well as the systems that support them.
• Initiate and process food purchases, ordering foods from the warehouse, and know how to establish pars according to usage.
• Order all manner of materials, supplies, and resources maintaining inventory controls established by the Executive Chef.
• Organize, rotate, and stock all resources used in restaurant activities.
• Count and tabulate end of month (EOM) food inventories and assist with counting and tabulating periodic inventories of fixed and/or movable assets as needed.
• Maintain employee timekeeping records, labor, and food cost controls.
• Create, write, and implement new menus and recipes in conjunction with the Executive Chef.
• Oversee production of banquets and catered events as needed.
• Ensure strict adherence to sanitation guidelines.
• Perform, maintain, and encourage the “clean as you go” work policy.
• Facilitate kitchen training in safety, sanitation, culinary fundamentals, and employee communication and relations.
• Assist other chefs, food handlers, and employees in their production of foods as necessary.
• Ensure proper food handling and storage practices.
• Train staff to prepare all menu items quickly, efficiently, and consistently.
• Attend all department team meetings, workshops, and training sessions as delegated by manager.
• Strictly adhere to confidentiality agreement.
• Other projects and duties as assigned.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and ability to adjust focus.

This description has been designed to indicate the general nature and level of work performed by employees within this position. The actual duties, responsibilities, and qualifications may vary based on assignment or group.

The CCRH practices Indian Preference in hiring in the following order: 1. Coeur d’Alene Tribal Members, 2. Spouses and/or children of CDA Members, 3. Other enrolled members of Federally Recognized Tribes and 4. All other applicants.

• Employee timekeeping records and labor cost controls.
• Opportunity to create, write, and implement new menus and recipes.
• Participation in workshops and training sessions.
• Facilitation of kitchen training in safety and sanitation.

• High school education or equivalent required.
• Associates degree in culinary arts preferred.
• Five years previous experience in a restaurant/kitchen required.
• Two years previous supervisory experience required.
• Proficient with Microsoft Word, Excel, and Outlook.
• Excellent verbal and written communication skills.
• Strong organizational skills.
• Knowledgeable of kitchen sanitation and food handling procedures.