Chef de Cuisine
Summary of your new role:
Under the leadership of the Executive Chef and Executive Sous Chef, the Chef de Cuisine is in charge and runs the operation being entrusted with substantive leadership and management responsibilities, including responsibility on a daily basis for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, assuring that food preparation is economical and complying with all Invited quality standards.
The Chef de Cuisine should have a working knowledge of applicable health, sanitation, and licensing ordinances. He/she is also responsible for the profitable operation of the Food Preparation Department.
Reports directly to the Executive Chef and Execuctive Sous Chef, and indirectly to the F&B Director and General Manager
Directly supervises all cooks, dishwashers, and utility employees.
- Supports the Executive Chef in all admin, oversight and cooking responsibilities
- Responsible for day-to-day oversight of cooks and back-of-house staff during meal periods
- Production responsibilities in the kitchen
Day to Day:
· Executing the creation of menus and meal planning/production based on forecasted Member and guest counts.
· Working within budgetary requirements and controlling the expenses relating to food supplies, kitchen equipment and materials.
· Analyzing food and labor production reports or other records, including menu engineering, for use in supervision and control of expenses.
· Procurement of food, supplies and kitchen equipment, including organization of inventories and participating in actual inventory counts.
· Analyzing the workplace and implementing policies and ensuring policies are carried out to provide safe workplace practices for employees, including resolving all safe workplace practices issues.
· Representing the Club in Member interaction including daily table visits, soliciting Member and Guest feedback, working with various committees and promoting the Club within the community and industry.
· Interviewing, selecting and hiring of employees with particular weight being given to the Chef de Cuisine’s suggestions and recommendations.
· Suggestions and recommendations into the training, advancement and promotion of employees, again with particular weight being given to the Chef de Cuisine’s suggestions and recommendations.
· Planning, scheduling and adjusting hours of work and specific responsibilities among employees.
· Handling and resolving employee complaints and issues.
· Implementing company policies and supervising to ensure others properly implement and administer company policies, including disciplining employees, substance abuse, firing, etc.
· Customarily and regularly directing the work of at least four or more other full-time employee partners or their equivalent.
· Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc.
· Assist fellow Employees, Members and guests to ensure delivery of the steps of service without being directed. Be aware of team members and the environment and participate as a member of the team.
· Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible.
· Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed.
· Partner with fellow Employee to provide the three steps of service (warm welcomes, magic moments, and fond farewells) to all guests.
All the other stuff we do:
· Because of the fluctuating demands of the company’s operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
· Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
· Be able to multi-task and work at an efficient pace to keep up with business needs.
· Be able to follow instructions well as directed.
· Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely.
· Attendance at daily line-up and participating as requested.
· Wearing a CLEAN and neat uniform that follows Invited and your property uniform standards daily.
About you:
· Minimum of 3-5 years of experience as a Sous Chef
· High school diploma or equivalent required. College degree preferred
· Health & Sanitation Card per state requirements
· Foodservice management certification as per state requirements
· Must be familiar with use of all kitchen equipment, understand cost/labor controls, be well-versed in traditional and contemporary cuisine
Physical Requirements:
· Sitting, standing, walking, exposure to temperature changes, dust, fumes, or gases, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs. on occasion, folding/unfolding, talking, hearing, and seeing.
Primary tools/equipment used in this position and approximate weight:
· Equipment (30 - 50 lbs.)
· Chaffers (30 - 50 lbs.)
· Boxes (30 - 50 lbs.)
· Carts (10 - 50 lbs.)
· Kitchen knives (1-5 lbs.)
· Pots, pans, and other food storage containers (5 - 50 lbs.)
Attendance Requirements for this position:
Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays.
Job Type: Full-time
Pay: $70,000.00 - $75,000.00 per year
Job Types: Full-time, Part-time
Pay: $70,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Ability to Commute:

• Aurora, CO 80016 (Required)

Work Location: In perso

Please refer the Job description for details