Chef De Cuisine - Mayfair Grill, Fountain Lounge & Sip Sip

Description

For seekers of the timeless and worldly, the provocatively spirited, the cultured, and the hidden gem traveler, Mayfair House Hotel & Garden, A MICHELIN Key Hotel, offers an iconic experience set against a sexy & seductive backdrop, designed to evoke a cultured escape through guest programing and effortless service. Mayfair House Hotel & Garden is a place where everything is refreshingly current yet timeless. It is rooted in its artist narrative and anchored by its signature eccentric design. Join this industry changing and forward-thinking team as the Chef De Cuisine to create high tough, unpretentious, personable, accommodating, effortless and discreet service, ultimate with the highest level of diligence in in making the Mayfair House service come to life.

The Chef De Cuisine is accountable for the overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Executive Chef and / or Director of Food and Beverage. Follow direction of Executive Chef, and / or Managing Chef, and / or Director of Food and Beverage in maintaining the highest standards of food quality, taste and production. Responsible for various assigned work stations within the kitchen, which include, but are not limited to, working with equipment such as, knives, steamers, sauté station, frying, ovens, braiser, steam kettle, char broiler, griddle, rotisserie, smokers, woks, slicers, food processors, etc.

ESSENTIAL JOB FUNCTIONS:

• Interview, recommend hire, and wage for open positions.
• Update all menu engineering tools each month.
• Update all costs in inventory sheets each month.
• Ensure proper inventory of kitchen and month end counts are accurate.
• Recommend increase or decrease in staffing levels depending on business.
• Create all necessary menus in a costed format as requested by the Chef and / or Director of Food and Beverage.
• Create and keep current all menu training documents.
• Hold team accountable for all line checks, prep lists, and orders.
• Assist in the management of the stewarding team as needed.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Sets a positive example for guest relations.
• Ensures associates understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
• Maintains purchasing, receiving and food storage standards.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Ensure production of food in a timely manner.
• Prepare food so that quality, taste and appearance of food is in accordance with hotel standards.
• Control proper usage and rotation of food.
• Ensure food quality and appearance on buffet, and plated food, is in accordance with hotel standards.
• Alert Executive Chef or direct supervisor to any food quality issues that could have an adverse effect on culinary operations or our members and guests.
• Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis.
• Maintain a neat, clean, and sanitary workstation.
• Ensure outlined prep is completed in a timely manner for the next shift.
• Assist other departments as requested.
• Carry out duties and responsibilities of job as deemed necessary by Director of Food and Beverage, Executive Chef, Managing Chef or Sous Chef on duty, be willing to see and adjust to changes which may occur in work environment and/or workload.
• Make sound judgment calls and decisions based upon principles set forth by the culinary management team.
• Operate within established guidelines, policies, standards and constraints set forth by Crescent Hotels & Resorts.
• Perform other job duties as assigned
• Adhere to all property and department standards including safety guidelines.
• Attend all property and departmental trainings and meetings as instructed.
• Wash, slice, peel and/or cut various foods to prepare for cooking or serving.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.
• Ensure work procedures, quality standards and menu specifications are adhered to.
• In an open kitchen, member and guest interaction are a must. Engage the member/guest each time they are within 10 feet of your area. Explain product, ask questions and build positive relationships with the our member/guests.
• Coordinate and communicate on orders with dining room team. Complete opening, closing and other side duties as assigned by the supervisors.
• Be in constant communication with lead cook and sous chefs.
• Pass all tests given including the training in order to retain the knowledge needed to be an effective team member.
• Maintain a well-groomed, neat and clean appearance, in accordance with our Property and Local Health Code Standards
• Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.
• Perform all duties as assigned by Culinary and Property Leadership.
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Inform all management of any excess food items that can be used in daily specials of elsewhere.
• Maintain food logs for all food products.
• Communicate any assistance needed during busy periods to the Chef to insure optimum service to customers.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen team daily.
• Ensures hotel policies are administered fairly and consistently.
• Assists Chef with all kitchen operations.
• Recognizes superior quality products, presentations and flavor.
• Empowers associates to provide excellent customer service.
• Strives to improve service performance through direct feedback from Medallia and Member Reviews.
• Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations.
• Follows proper handling and right temperature of all food products.
• Communicates performance expectations in accordance with job descriptions for each position.
• Participates in the associate performance appraisal process, providing feedback as needed.
• Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
• Brings issues to the attention of the department manager and Human Resources as necessary.
• Recognizes success performance and produces desired results.
• This person in this position will have to have excellent communication skills; basic level of computer knowledge; proficient with Microsoft Word, Excel; experience with POS preferred.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance.
• Trains associates in safety procedures.
• Operates and maintains all department equipment and reports malfunctions.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.
• Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental).
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

QUALIFICATIONS:

• Minimum 3 years culinary leadership experience required.
• Knowledge of food and beverage industry, current market trends, federal, state and local laws pertaining to the hospitality industry, i.e. OSHA, Arizona Liquor Commission, Department of Health and Sanitation regulations, etc.
• Ability to effectively deal with both internal and external quests.
• Ability to move throughout the Restaurant areas and continuously perform essential job functions.
• Ability to read, listen, and communicate effectively in English, both verbally and in writing.

In addition to a great work environment, our talented team enjoys:

• Competitive compensation
• Professional development and growth
• Paid time off for personal, vacation, and holiday
• Employee Assistance Program (EAP)
• Room discounts at all Crescent Hotels & Resorts hotel locations
• Parking at a discounted rate
• Daily Employee Meals
• And much more!

REQUIRED SKILLS AND ABILITIES:

Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Thorough knowledge of food and beverage products, proper preparation and presentation of foods and beverage items. Ability to prepare signage for catering functions. Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 20 lbs. on an occasional basis. Ability to create special themes and menus. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)