Chef de Cuisine - Epic Buffet
SUMMARYSupervises and coordinates activities of Sous Chef, Lead Cook, Cooks, and other workers engaged in preparing and cooking foodstuffs at Charles Town Races by performing the following duties.ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.Must adhere to concessions and beverage policies.Must be able to run multi-outlets simultaneously.Must be well organized and use to high volume atmosphere.Works and trains team members to understand their functions in the back of the house.Works with executive chef to plan strategic guidelines for upcoming high volume events.Adheres to all local and state Health and Sanitation guidelines.Makes sure that all food products are utilized every day to ensure that maximum profit has been made of every item.Continues to work on new menu creations for the outlets with the Executive ChefEnsures that all financial records are kept up dated for correct Daily food and Labor costsScheduling of all back of the house employees in their area of responsibility.Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.Inspects kitchen, utensils, and equipment to ensure sanitary standards are met.Gives instructions to cooking personnel in fine points of cooking.Assigns and coordinates work of employees to promote efficiency of operations.Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.Assumes responsibility for kitchen in absence of Executive Chef.Reports any and all unusual activity to the Executive Chef.SUPERVISORY RESPONSIBILITIESDirectly supervises 10 to 20 employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.To be successful in this position it will require the following skill set:QUALIFICATIONSTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.EDUCATION and/or EXPERIENCEAssociate s degree (A. A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience. Experience in multi-outlet or large restaurant operations. Culinary training.LANGUAGE SKILLSAbility to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.MATHEMATICAL SKILLSAbility to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.REASONING ABILITYAbility to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.CERTIFICATES, LICENSES, REGISTRATIONSMust qualify for licensing with the West Virginia Racing Commission. Must be able to obtain proper Food Handler Certifications. Must be ServSafe Certified in accordance with the WV Health Code Regulations.