Chef de Cuisine at Crowne Plaza Lansing

Lansing, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Jun, 26

Salary

0.0

Posted On

10 Mar, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Quality Assurance, Inventory Management, Cost Control, Staff Management, Coaching, Training, Teamwork, Forecasting, Menu Planning, Costing, Guest Engagement, Recipe Adherence, Menu Design, Security, Equipment Maintenance

Industry

Hospitality

Description

Description Job Overview Direct and oversee all restaurant kitchen operations, including food preparation, quality assurance, equipment maintenance, and inventory management, ensuring established quality standards and revenue goals are achieved while effectively controlling food and supply costs. Visit the Kindred Table Website! Benefits and Discounts provided to company employees: Medical/Dental/Vision Insurance Vacation time Vacation Enhancement Personal Day Paid Holidays Funeral/Bereavement Leave Pet Bereavement Footwear Reimbursement Policy $20,000 Life Insurance Policy Holiday Bonus Sick time Travel Benefits at IHG® Hotels & Resorts Worldwide Friends and Family Rate at the Crowne Plaza Lansing Retirement Plan with company match Benefits eligibility varies based on position, employment status, and length of service. Duties and Responsibilities Manage day-to-day kitchen activities, plan and assign work. Provide mentoring, coaching, and regular feedback to help improve associate performance and manage conflict; perform reviews, disciplinary, or other staffing related actions. Train associates in compliance with service standards, and governmental regulations; ensure staff has the tools, training, and equipment to carry out job duties. Promote teamwork and quality through daily communication and coordination. Work with Food & Beverage Director to establish forecasts, plans, and departmental production goals. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the hotel restaurant. Oversee that appropriate par levels are maintained on food items. Assist Director of Food and Beverage with menu planning, food and beverage coordination, table arrangements, decoration options, etc. Proactively engage with guests and fellow associates; solicit guest feedback to improve food and presentation quality. Ensure that all menu items are prepared and presented according to established recipes and standards. Maintain consistency. Develop menu design and concepts for restaurant. Monitor competitor and industry trends. Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage. Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis. Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures. May also serve as Person in Charge (PIC). Specific job knowledge, skills, and abilities: Frequently communicate with individuals inside and outside the Company to exchange accurate information. Extensive knowledge of the culinary department, its services and facilities. Organization skills and basic math skills used frequently. Occasionally operate a computer and other office equipment, such as a photocopier, telephone, and computer printer. Physical demands: Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 F) and kitchens (+110 F), possibly for 4 hours at a time. Exert well-paced mobility, for up to 8 hours in length in limited space. Ability to position self to fulfill cleaning tasks and job duties. Frequently lift and transport trays of food or food items weighing up to 50 lbs. on a regular and continuing basis; frequently maneuver carts and equipment weighing up to 250 lbs. Requirements A high school or equivalent education is preferred. Minimum of five years of high-volume culinary experience required and a minimum of five years of supervisory experience required. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings are required. Upon employment, all associates are required to fully comply with Crowne Plaza Lansing rules and regulations for the safe and effective operations of the Hotel’s facilities. Associates who violate Hotel rules and regulations will be subjects to disciplinary action, up to and including, separation. This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to review the job or to require that other or different tasks be performed as assigned. All job requirements are subject to possible revision to reflect changes in the position requirements or to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a threat or risk to the health and safety of themselves or other employees. This position description in no way states or implies that these are the only duties which will be required in this position. Employees will be required to follow other job-related duties as requested by their supervisor/manager (within the guidance and compliance with Federal and State laws). Continued employment remains on an “at-will” basis.

Responsibilities

The Chef de Cuisine is responsible for directing and overseeing all restaurant kitchen operations, including food preparation, quality assurance, equipment maintenance, and inventory management to meet quality standards and revenue goals while controlling costs. This role involves managing daily kitchen activities, mentoring staff, ensuring compliance with regulations, and collaborating on menu planning and goal setting with the Food & Beverage Director.