About the role
The Chef De Cuisine at POMPOM Restaurant runs the kitchen operations at the kitchen in coordination the Restaurant Manager and FOH Team by overseeing the day-to-day business performance and supports the Executive Sous Chef and peers in the hotel daily Operations. This position requires strong managerial, communication and leadership skills.
ESSENTIAL DUTIES AND RESPONSIBILITIES: • Work in the kitchen leading by example and cooking with the team. • Apply principles of culinary science and Apply principles of food chemistry. • Apply sensory analysis to food and beverage preparation and presentation. • Innovate with new culinary ingredients and trends. • Integrate business continuity management into organization’s operations. • Overseeing food and beverage hygiene policies, cost and quality controls, high volume production operations, quick service, fine dining, inventory control, and site/outlet and equipment maintenance. • Master cook and chill methods. • Plan and develop menus for PomPom Restaurant and support Hotel Dining Operations. • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Sous Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. • Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. • Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. • Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as need • Brings issues to the attention of the department manager and People and Culture as necessary. • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
SPECIFIC EXPERIENCE WE'RE SEEKING: • Solid experience and expertise in Peruvian-Nikkei Cuisine with south American background. • Prior experience in restaurant with similar style of cuisine like: COYA, La mar, Amazonico, Manko or Chotto Matte. • Candidates must have been in a similar role for 3-5 yrs. in luxury Restaurants, Hotels & Resort, with pre-opening experience. • 2 or 4-year degree in Culinary Arts or Hospitality Management is preferred. • Food Handler Certification. • Able to coordinate and manage a team while handling multiple priorities under tight timelines in a rapidly changing environment. • Able to learn, retain, and present product, menu, and allergy information to guests and staff. • Knowledge or ability to quickly learn financial and business metrics and their effect on the restaurant operation. • Advanced and adaptable knowledge of culinary arts, oenology, pastry, banquet, in-room dining, as well as management skills is preferred. • Knowledge of Microsoft Windows operating system, Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business and accounting software may be required. • Food and Beverage culinary management experience with demonstrated leadership. • Extensive knowledge of food handling and sanitation standards. • Understanding of purchasing and maintenance of kitchen equipment. • Basic Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling, DSR. • Ability to acquire and maintain relationships e.g., associates, customers, vendors. • Ability to effectively manage labor productivity. • Strongly demonstrated creativity in all areas relating to food. • This position requires a flexible schedule, must be able to work evenings, weekends, and holidays.
Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.
Salary range: $80,000.00 USD - $90,000.00 USD annually, plus annual bonus.
Text as published by Kimpton Seafire Resort & Spa | Hotel Indigo Grand Cayman. We don't edit postings; apply and ask questions on the employer's site.