Position: Chef de Cuisine—Main Kitchen
Department: Food and Beverage
Reports to: Executive Chef
Function: Responsible for the coordination and control of all culinary activities within Zehnder’s Main Kitchen to ensure an uninterrupted flow of “center of the plate” and other foods in accordance with Zehnder’s established standards/procedures and produced following Zehnder’s recipes and other sources approved by Zehnder’s Executive Chef.
Work Performed:
1. Organizing of all the grill staff into a professional team, coordinating the efforts of each individual toward the common culinary goal “Every Guest Leaves Satisfied”.
2. The planning and assigning of duties in conjunction with the Kitchen Operations Manager in all areas of the kitchen to maximize the talents of each individual and to encourage those with greater levels of expertise to apprentice the lesser skilled.
3. Organization of specialty parties, buffets, Fortress, and other functions under the umbrella of Zehnder’s not considered “drop-in” business by working directly with the Executive Chef and Kitchen Operations Manager.
4. Development of regular calendar of employee meals by providing attractive, nutritious, and economical meals that are in compliance with the standards established by Zehnder’s.
5. Coordination and adherence to the daily requisition and order sheets. Adherence to the food and labor cost budget established within F&B; maintaining and monitoring them on a daily/weekly/monthly basis with the Executive Chef and Kitchen Operations Manager.
6. Daily communication, both written and verbal with the Executive Chef, Kitchen Operations Manager, kitchen supervisors and staff in an effort to remain current and up to date on all activities occurring within the F&B area.
7. Instructing and encouraging staff in the proper methods of food and equipment handling to ensure safety for employees and guests.
8. Maintaining sanitation that is in compliance with Zehnder’s standards, the Michigan Department of Health, and the Saginaw County Health Department.
9. Taste, observe, critique, and correct those cooks and chefs under direct supervision on a daily and hourly basis.
10. Under the direction of the Executive Chef, function as a mediator and networking facilitator between the various areas of F&B, insuring uniformity of policies, procedures, and culinary preparation.
11. Representation of the culinary team at inter-departmental meetings and functions.
12. Any other duties deemed necessary by F&B Management.
Physical Requirements: Must be able to stand and walk for extended periods of time. Must be able to lift weight in excess of 50 pounds. Must be able to work in an environment where temperature regularly exceeds 90F.
Educational Requirements: 2 years Culinary Associates Degree and minimum CSC certification by the ACF. Five year “hands-on” experience within the hospitality industry in high volume operations.
Age Requirements: Minimum 21 years of age. Handling of alcohol and cash necessary.
