The chef De Cusine with Experience in Seafood, Steak, and Bourbon based cooking. The Chef de Cuisine is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. The Chef de Cuisine provides leadership training and hands-on management of the kitchen staff. The Chef de Cuisine is in charge of executing the food in the main kitchen, drives menu design and kitchen creativity, and is responsible for growing and developing the product and profitability of the foodservice program. The Chef de Cuisine provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a Guest Centric attitude and culture. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests. Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff, and managing all food related functions Ensure exceptional quality of all ingredients, preparation, and plating of food items Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit Conduct daily line checks, food reviews, and recipes of the day; Ensures that clear feedback is provided to the entire kitchen team and food service staff and management Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests Be visible in the Mess Hall and specialty events providing recognition to guests, promoting food positive public relations, handling special requests Ensure that sanitation standards as set forth by local, state, and federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines Assess the need for and report necessary kitchen repairs Monitor and maintain the use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food-handling skills and food safety guidelines Ensure proper staffing levels by assisting in the recruiting, interviewing, and hiring talented kitchen staff members in accordance with the PDAs hiring policies Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations, and terminations Maintain current kitchen schedules, staffing templates, and staff employee files Assure and/or conduct ongoing training and professional development of kitchen staff COVID-19 precautions * Remote interview process