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Chef de Cuisine - Saltine, Hilton Norfolk The Main
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $64,300.00 - $88,100.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
training programs
career advancement
Job Description
Becca is a distinguished upscale restaurant dedicated to delivering a premier culinary experience that celebrates the respect for ingredients, people, and culinary techniques. Known for its commitment to sourcing quality local ingredients, Becca fosters strong relationships with local purveyors and farmers to ensure the freshest produce and seafood are used in its menu. The establishment prides itself on creating innovative seasonal menus that reflect both modern trends and traditional culinary excellence. With a focus on culinary culture, Becca operates with an emphasis on precision, consistency, and high standards in all aspects of kitchen operations to delight both guests and associates.Show More
Job Requirements
- Minimum of 10 years upscale restaurant related experience
- Minimum of 5 years supervisory related job experience
- State of Virginia food safety certification
- Experience training and cross training employees
- Culinary related education is preferred but not required
- Ability to prioritize organize delegate work and follow through
- Attention to detail speed and accuracy
- Strong problem solving and judgment skills
- Ability to instill safety and sanitation habits in employees
- Experience communicating training and managing multi-lingual staffs
Job Qualifications
- Minimum of 10 years upscale restaurant related experience
- Minimum of 5 years supervisory related job experience
- Culinary related education preferred but not required
- State of Virginia food safety certification required
- Experience training and cross training employees
- Attention to detail speed and accuracy
- Ability to prioritize organize delegate work and follow through
- Strong problem solving and judgment skills
- Ability to instill safety and sanitation habits in employees
- Experience teaching and mentoring associates on consistency in preparation and presentation
- Demonstrated personal ownership and follow through
- Hands on management approach
- Ability to inspire train and develop people for promotion
- Experience communicating training and managing multi-lingual staffs
- Ability to instill guest service and can do attitude in employees
- Conflict resolution and de escalation coaching skills
- Calm and organized approach in all situations
- Ability to manage wages productivity and expenses in accordance with business demand
- Knowledge of Forbes and AAA 4 to 5 star requirements
- Maintain cleanliness and health standards consistently
- Recognize superior quality products presentations and flavor
- Ensure compliance with purchasing receiving and storage standards
- Understand and follow all local state and federal regulations including OSHA and Health Department
- Support food and beverage portion and waste control procedures
- Follow proper handling and HACCP procedures of all food products
Job Duties
- Hire train supervise motivate mentor schedule and discipline all Becca kitchen department associates
- Oversee the Becca kitchen and supervise the preparation and presentation of foods by cooks pastry and garde manger personnel ensuring that all the food items are prepared as determined by the set forth specifications
- Create and drive dynamic seasonal menus and specials through PHR operating plan and established guardrails
- Work directly with FOH management to assure teamwork and one goal philosophy
- Hold daily stand up with culinary associates
- Work directly with purchasing team to ensure proper levels quality and price
- Responsible for seafood and produce orders directly
- Ensure proper sanitation procedures are followed and the Becca kitchen is always clean neat and orderly
- Assist Executive Sous Chef on seasonal culinary oversight of Cavalier Beach Club
- Ensure production levels are set and maintained through PHR operating plan
- Establish and maintain standard recipes and ensure the compliance with them
- Perform job functions with attention to detail speed and accuracy
- Prioritize organize delegate work and followthrough
- Be a clear thinker remain calm and resolve problems using good judgment
- Ensure that level of quality portion control and plate presentation is adhered to consistently
- Consistently check line plating and quality spot check stations to ensure SOPs are being followed
- Create weekly associate schedules to be approved by the Executive Chef
- Respond properly in any hotel emergency or safety situation
- Perform other tasks or projects as assigned by hotel management and staff
- Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality
- Assure that all proteins are broken down properly by weight and that the waste in trimming prime cuts is minimized and that meat and seafood scraps are properly utilized
- Participate in training staff on menu items including ingredients preparation methods and unique tastes
- Operate and maintain all department equipment and report malfunctions
- Review staffing levels to ensure that guest service operational needs and financial objectives are met
- Train associates in safety procedures and supervise their ability to follow loss prevention policies to prevent accidents and control costs
- Effectively investigate reports and followup on associate accidents
- Set a positive example for guest and associate relations
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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