(Archived) Chef de Cuisine

The Virginian is excited to announce the exceptional career of opportunity of Chef de Cuisine. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service. &nbsp Key Responsibilities of the Chef de Cuisine:

• Manages all major Food and Beverage Kitchen operating expenses, sets margins, and manages against projections.
• Creates theme menus, ideas for decorations, banquets, and special events. Directs ordering amounts, inventory levels, the timing of orders, receiving, invoice settling, and equipment maintenance.
• Inspects, selects, and uses only the freshest fruits,&nbsp vegetables, meats, fish,&nbsp fowl, and other food products to maintain the highest standard in preparing all menu items.
• Maintains the quality of food products and ensures consistency in food delivery and standards. Measures effectiveness of the Food and Beverage&nbsp Kitchen department through the facility's Food and Beverage profit and service performance.
• Creates recipes and support materials, such as recipe cards, descriptions, and pictures.
• Ensures that a quality sanitation program is followed throughout the&nbsp Kitchen operation.&nbsp&nbsp
• Ensures proper monitoring of storage (including temperature setting&nbsp and rotation of food products to comply with&nbsp Health&nbsp Department regulations.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates&nbsp addressing complaints and resolving problems.
• Manages department members that may include, but is not limited to: Chefs, Cooks, Stewards.
• Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.&nbsp&nbsp
• Monitors business volume forecast and plans accordingly in the workforce, productivity,&nbsp costs, and other expenses.
• Responsible for implementing and maintaining excellent service to achieve guest satisfaction.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.

• Associate's degree&nbsp (AA&nbsp or equivalent from two-year college or technical school&nbsp or two to three years experience and training&nbsp or equivalent combination of education and experience.&nbsp&nbsp
• Food&nbsp Safety&nbsp and Applicable&nbsp Sanitation&nbsp Training

Physical Requirements

• Frequently stands, walks, uses hands, talks, or hears. Regularly reaches with hands and arms, tastes or smells. Occasionally sits, climbs, balances, stoops, kneels, crawls, or crouches. Frequently lifts up to 25 pounds, occasionally lifts up to 100 pounds. Occasionally works in wet or humid conditions (non-weather. Regularly works in extreme cold and heat (non-weather. Occasionally works near moving mechanical parts, toxic or caustic chemicals, and in outdoor weather conditions. The noise level is moderate.