Job Summary:
The Chef De Cuisine MarketPlace is responsible for monitoring and ensuring food standards and kitchen operating procedures are consistent and well maintained. The primary responsibilities for this position are overseeing the culinary team members and assisting the Assistant Executive Chef to assure standards are being met at all times. The Chef De Cuisine MarketPlace also coordinates and participates in the activities of hiring, training, and managing personnel in the kitchen.

Essential Duties And Responsibilities:

• Observes workers engaged in preparing, portioning and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed.
• Gives instructions to team members in new methods, techniques and procedures in food preparation.
• Assures proper labeling and storage of foods and supplies.
• Participates and coordinate preparation of food and supply orders.
• Inspects equipment and facilities to assure proper use, maintenance and sanitation.
• Maintains maximum standards of sanitation and safety.
• Performs other job related duties as assigned.

EDUCATION AND/OR EXPERIENCE:

High School Diploma or GED preferred. Culinary Institution Certification and five (5) years’ experience in preparation of fine food or equivalent combination of education & experience. Three (3) years supervisory experience.

LANGUAGE SKILLS:

Must have the ability to read and interpret documents in English, such as order tickets, recipes, safety rules, operating and maintenance instructions and procedure manuals. Must be able to communicate effectively with coworkers and guests.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Must be familiar with food volume and weight measurements and conversions.

SUPERVISORY RESPONSIBILITIES:

• Requires strong leadership and motivational skills. Will interact with various levels of staff, management, government officials, and the public.
• Maintains staff by recruiting, selecting, orienting, and training team members; maintaining a safe, secure, and legal work environment; developing personal growth opportunities.
• Accomplishes staff results by communicating job expectations; grooming standards, planning, monitoring, and appraising job results; coaching, counseling, and disciplining team members; developing, coordinating, and enforcing systems, policies, procedures, and productivity standards.
  Qualifications:
  Skill in professional cooking, knife handling skills, and preparing a variety of foods. Knowledge of maintenance and care of culinary facilities, equipment, supplies and materials. Understanding and knowledge of safety, sanitation and food handling procedures. Ability to develop and maintain a pleasant and effective working relationship with staff and guests. Ability to direct others efficiently and appropriately.

Essential Duties And Responsibilities:

• Observes workers engaged in preparing, portioning and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed.
• Gives instructions to team members in new methods, techniques and procedures in food preparation.
• Assures proper labeling and storage of foods and supplies.
• Participates and coordinate preparation of food and supply orders.
• Inspects equipment and facilities to assure proper use, maintenance and sanitation.
• Maintains maximum standards of sanitation and safety.
• Performs other job related duties as assigned