Chef De Cuisine at Accor in Nassau, Nassau, The Bahamas

Company Description

SLS Baha Mar welcomes you to an unforgettable journey where every moment is a testament to the art of hospitality. We are a playground for the mischievous, a haven for those seeking the allure of grandeur, and a place where you can truly feel alive.

We have an exciting job opportunity to join our Culinary team as a Chef De Cuisine at SLS Baha Mar, Nassau, The Bahamas.

JOIN THE ENNISMORE FAMILY TODAY!

Job Description

Under the general guidance of the Executive Sous Chef, responsible for coordinating, supervising and directing all aspects of the restaurant’s food production, while maintaining profitable Food and Beverage operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, consistency and integrity of the products, establish and enforce food specifications, portion control, recipes and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Duties & Functions

• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems
• Role models company quality standards and service
• Constantly growing and coaching lower management and line level staff
• Provides clear direction and achievable goals for their entire team
• Fully supportive of and cognizant of all Corporate Programs
• Supervises and carries out the correct procedure of preparations, presentation and portion control for all raw and cooked foods in accordance with the highest standards
• Supervises all kitchen areas to ensure a consistent high-quality product is produced
• Assists the Regional/Corporate Chef with menu planning
• Accountable for overall success of the culinary operations
• Optimizes profitability levels through consistent monitoring of venue inventory, food cost controls and strategic promotional initiatives
• Ensures all staff in the department adheres to SLS policy as outlined in the employee handbook
• Responsible for maintaining staffing levels through pro-active recruiting
• Supervises new team member training of all junior level staff ensuring they understand the high standards expected by them
• Uses ongoing training and support to develop and maintain a motivated kitchen team, documenting sessions & assessing staff progress with regular appraisal & one to one discussion
• Ensure that performance management and colleague training/development occurs in a timely and consistent manner

ADDITIONAL RESPONSIBILITIES

• Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
• Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.
• Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.
• Develop and implement cost saving and profit enhancement measures within your scope of responsibility.

To be aware of and ensure constant compliance with all necessary operational policies including:

• • Health and Safety
    • Food Hygiene
• • Maintenance
    • Emergency Procedures
    • Liquor Licensing

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Attend mandatory meetings including divisional meetings, staff meetings, etc.
• Participating in community events and ensuring corporate social responsibility goals of SLS are met.
• Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, ADP, Open Table and any departmental specific systems used.
• Keep work area clean and organized.
• Ensure confidential documents are kept in a secure area.
• When disposing of confidential documents that contain any personal identifiable information, they must be shredded or pulverized.
• Complete other duties as assigned by the Ownership or Corporate Offices.
• Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards.
• Ensure that all staff follow and are in compliance with SLS policies and procedures.

OTHER DUTIES

Assimilate into SLS’s culture through understanding, supporting and participating in all SLS elements. Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by SLS from time to time, is essential to the successful performance of this position.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property.

Qualifications

EDUCATION

Culinary Arts or Bachelor’s Degree preferred.

Strong knowledge of food safety and sanitation.

Must be Servsafe certified.

EXPERIENCE

At least 5 or more years of Culinary experience in a supervisory role in a restaurant kitchen, Chef de Cuisine or Senior Sous Chef level, preferably in an upscale or lifestyle brand hotel.

Strong financial, budgetary, and cost control practices.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Considerable skill in math and algebraic equations using percentages.

• Ability to walk, stand, and/or bend continuously to perform essential job functions.

• Exceptionally strong ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.

• Ability to work under pressure and deal with stressful situations during busy periods.

• Ability to access and accurately input information using a moderately complex computer system.

• Proficient in Windows Office: Word, Excel, PowerPoint, Publisher, etc.

• Dynamic, proven leaders demonstrate entrepreneurial spirit, innovative thinking, change leadership and focus on coaching and team motivation.

• Experience managing luxury brands.

• Must be innovative, organized, efficient and able to prioritize multiple projects while working with a team

• Exceptional interpersonal skills required, must be able to always present self professionally

• Must be able to effectively communicate with all levels of an organization

• Strong work ethic and self-starter who is a team player and comes with a can-do attitude

• Ability to implement and maintain quality and service standards to produce a consistent product.

• Improve and promote quality and demonstrate accuracy and thoroughness.

• Problem-solving ability. Must be able to identify and resolve problems in a timely manner and gather and analyze information skillfully

Additional Information

SAFETY REQUIREMENTS

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The restaurant will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

Requires ability to lift large and heavy packages and boxes and to the ability to load and unload small and large boxes as needed. Must have ability to safely lift minimum of 50 lbs. without assistance and to push and pull up to 150 lbs. with appropriate equipment.

GROOMING/UNIFORMS

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

OTHER

Additional language ability preferred.

NOTICE

• The hospitality business functions seven days a week. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

• Upon employment, all employees are required to fully comply with the company rules and regulations for the safe and efficient operation of the facilities. Employees who violate restaurant rules and regulations will be subject to disciplinary action, up to and including termination of employment.

• This document reflects the job content at the time of writing and will be subject to periodic change in the light of changing operational and environmental requirements. Such changes will be discussed with the jobholder and the job description amended accordingly.