Chef de Cuisine OEM-Aimbridge Hospitality

Job Description

Job Title: Chef de Cuisine OEM

Company: Aimbridge Hospitality

Location: Ypsilanti, MI

Pay:

AI Pay Analysis: To provide a precise analysis, I would need the specific hourly rate for the “Chef de Cuisine OEM” role in Ypsilanti, MI. However, I can tell you that the average hourly wage for a chef in that area typically ranges from $15 to $25, depending on their experience, the type of cuisine, and the establishment. A Chef de Cuisine, being a senior role, often commands higher wages, potentially reaching $30 or more in upscale operations. To determine if the rate is competitive, it would be essential to compare it with these averages, as well as consider local cost of living and the reputation of the establishment. If you provide the actual hourly rate, I could give a more tailored analysis.

Job description:

The Chef de Cuisine will enhance and refine the culinary experience at the resort restaurant by driving quality, innovation, execution, and consistency. This role will serve as the business leader for culinary operations, ensuring profitability alongside maintaining high standards of quality. The Chef de Cuisine is expected to be visible to both members and guests, embodying the personality of the resort restaurant and representing the culinary team in public relations and advertising efforts. Management-level associates are expected to dedicate as much time as necessary each day to fulfill their job responsibilities; for non-exempt associates, overtime calculations will apply accordingly. Exempt managers are required to consistently supervise the work of at least three full-time associates or their equivalents. Primary duties must include administrative, executive, or professional tasks for more than 50 percent of the time, and roles must involve discretion and independent judgment in similar proportions.

Qualifications:

• A High School diploma or equivalent is required.
• A minimum of three to five years of experience as a Sous Chef, or one to three years as a Chef de Cuisine in comparable establishments that uphold quality and excellence.
• Possession of, or the ability to obtain, a certified food manager certification from an approved source within 30 days of employment.
• Proficiency in reading, writing, and understanding the primary language(s) used in the workplace.
• Strong communication skills, both verbal and written.
• Basic mathematics skills and a moderate level of computer proficiency.
• Ability to apply critical thinking to analyze issues, forecast data, and make sound decisions.
• Capability to host meetings and menu tastings while effectively communicating across all leadership levels.
• Strong logical reasoning to follow oral, written, or diagrammatic instructions.
• Physical capability to handle kitchen items, lift up to 50 pounds, and perform cutting skills on work surfaces approximately 3 to 4 feet high. Competence in using various kitchen machinery, including slicers, grinders, mixers, and other culinary equipment.
• Ability to self-demonstrate culinary techniques, such as cutting, cooking principles, plate presentation, and adherence to safety and sanitation practices.
• Skills to create, build, and dismantle food displays.
• Must be able to navigate limited space efficiently and reach other departments of the hotel promptly.

Core Responsibilities:

• Establish meaningful relationships with discerning members and guests of the resort by understanding menu preferences and dietary needs and becoming recognized by name to foster personalized interactions.
• Develop menus for all meal periods emphasizing consistency and simplicity, utilizing only the finest available ingredients. Current menu offerings span Breakfast, Lunch, Dinner, Happy Hour, Bar, and Sunday Brunch.
• Ensure the highest standards of sanitation and safety for culinary offerings and environments. Act as Food Manager on duty, coordinating with local officials to implement best practices in kitchen and service areas. Ensure compliance during inspections, addressing any minor violations swiftly.
• Oversee all business aspects of culinary operations, focusing on revenue maximization, expense control (including payroll, purchasing, food costs, and supplies), and overall profitability while preserving quality. Maintain culinary-related expenses within budget and forecast parameters.
• Analyze available reports to actively manage performance, taking corrective actions to align actual results with budget and forecast goals for food, labor, and other costs.
• Monitor sales reports to reconcile daily and monthly sales with inventory.
• Generate and present reports as requested, analyzing various aspects of the Chef de Cuisine’s responsibilities.
• Manage departmental schedules by creating costed weekly schedules for culinary staff in alignment with budgeted and forecast parameters.
• Understand and embrace the resort restaurant’s identity to encourage repeat dining while innovatively appealing to both resort guests and local residents year-round, sustaining revenue and profitability.
• Collaborate closely with the Director of Food & Beverage and the Resort Executive Chef to deliver memorable dining experiences, prioritizing quality, consistency, and overall satisfaction.
• Partner with the F&B Manager to provide unique dining experiences through innovative presentations and appropriate dish service.
• Be accessible to members and local guests to represent the resort restaurant in the absence of the F&B Manager.
• Actively engage in sales and marketing initiatives to increase cover counts across all segments, enhancing interaction with the public, resort guests, and members while contributing creativity for new packages, promotions, and specific programming related to the resort restaurant.
• Maintain a robust knowledge of current industry trends concerning plate presentations, ingredient innovation, and menu execution.
• Ensure consistent execution of Lodge room F&B services, including turndown amenities, afternoon snacks, and VIP arrival requests.
• Select, train, and mentor kitchen staff in the proper preparation of menu items, equipment usage, and safety protocols.
• Educate the service team during pre-shifts on menu knowledge to accurately describe all offerings and familiarize them with ingredients.
• Manage all ordering, inspecting, and utilizing only the freshest produce and proteins from local vendors to promote sustainability in menu offerings.
• Create, maintain, and update menu specifications, recipe cards, and prep sheets, ensuring adherence to standards.
• Oversee the proper receiving, storage (including temperature settings), and rotation of food products to comply with health department regulations, including coverage labeling, dating, and placement in appropriate containers.
• Maintain food and labor costs within budget while ensuring the highest quality and consistent results.
• Conduct daily line checks to ensure all kitchen equipment is clean and functioning properly, promptly reporting any necessary repairs to the Resort Executive Chef.
• Achieve above-average scores on health department inspections, focusing on cleanliness in all aspects of the kitchen, proper food storage, adherence to state regulations, and reporting any issues to the Resort Executive Chef and Director of Food & Beverage as they arise.

Job Posting Date: Fri, 15 Nov 2024 05:13:03 GMT

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