Innofthemountaingods
S4025 FOOD TRUCK CHEF DE CUISINE
Innofthemountaingods, Mescalero, New Mexico, United States, 88340
Reports To:
Executive Chef and Food and Beverage Director
Summary of Position
Chef De Cuisine is responsible for the overall kitchen operation and insures all kitchen policies and procedures are followed.
Key Responsibilities and Performance/Behaviors
Ability
Can explain and demonstrate Hospitality Behaviors and Performance Standards.
Understands where to get the information needed to complete tasks to standard.
Can explain and demonstrate technical skills used to complete tasks to standard.
Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard.
Understands how to take ownership of problems and solve them when solutions may not be available.
Can explain how to request help from others when needed to complete task or goal.
Has complete knowledge and can tell others of IMGR&C products and services.
Performance
Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP’s and task lists.
Responds to obstacles; finds new ways to reach desired end results.
In absence of guidance, acts and takes charge to respond to guest or internal customer needs.
Responds to change by quickly applying talent and skills in a positive way to succeed.
Supports achievement of Quality Goal; “Do it right the first time.”
Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair.
Makes suggestions to improve performance.
Behavior
Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, and Customer Recovery Skills).
Approaches all activities with enthusiasm and encourages enthusiasm from others.
Chooses a positive approach in all situations.
Respects individuality of others; continues to communicate in order to work together.
Speaks positively about guests, other team members and our business in all situations on and off property.
Treats other with respect in all situations.
Service
Serves others.
Identifies and can communicate needs of guests and others.
Takes quick action to serve others in a way that meets/exceeds their needs.
Identifies ways to improve individual or team’s service to others.
Provides service outside job responsibilities if needed to help resort succeed.
Takes ownership of guest problem(s) until it is solved.
Professionalism
Meets IMGR&C Appearance standards.
Professionally supports IMGR&C reputation and image in all situations, on and off property.
Meets IMG&C policy for attendance.
Informs supervisor of future absence as far in advance as possible.
Communication
Provides information others need to succeed, in time for them to use it.
Shares with next shift the information needed for them to succeed.
Listens to others without interruption; acts on their feedback when possible.
Asks questions to better understand expectations of others.
Reports all guest complaints and compliments to Supervisor or Manager.
Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards.
Team Work
Puts Success of team ahead of personal success.
Helps other team members succeed without being asked.
Takes action to resolve conflict between individuals.
Helps other departments achieve success.
Reports ideas to increase team success and guest satisfaction to Supervisor or Manager.
Does whatever is necessary to help department and resort success.
Contributes ideas that support progress and success at shift, team and departmental meetings.
Essential Duties and Responsibilities include the following and are subject to change at management’s discretion:
Responsible for overall outlet kitchen operations.
Review daily and weekly reports to plan and prepare accordingly.
Create specials as a test ground for new menu items.
Price all new menu items to fit organization’s food cost.
Utilize purchasing system and/or approved vendors for food items and kitchen ware purchases.
Responsible for the overall food quality and sanitation of outlet kitchen.
Responsible for outlet kitchen are safety.
Ensure Kitchen and stewarding equipment and machinery operates properly.
Handle customer/food issues according to IMGR&C standards.
Prepare kitchen staff schedules and approve time-keeping pay records.
Communicate with kitchen & steward staff on a regular basis via monthly and pre-shift meetings.
Create and implement new standards as needed to improve ongoing operations.
Preform coaching & counseling and hold team members accountable for standards.
Develop, monitor, & report on budgets.
Set goals for department to achieve success as well as team members.
Involve team members in the goals & success of operations.
Maintain a high visibility by “walking around” conducting inspections daily.
Utilize guest comments to set goals to reduce and correct negative comments and increase the overall success of the procedures along with applicable laws.
Preform other duties as assigned.
In conjunction with Executive Chef, Executive Sous Chef, and/or F&B Director Supervisory Responsibilities
Responsible for interviewing, hiring, training, planning, assigning and directing work, menu development and engineering performance reviews, rewarding and disciplining team members, addressing issues and resolving conflicts, in conjunction with Executive Chef, Executive Sous Chef, and/or F&B Director.
Education and/or Experience Requirements Bachelor’s Degree (B.A.) from four-year College or university; or seven years related experience at a supervisory level. Equivalent combination of education and experience may be substituted. Computer experience in Excel, and word processing. Menu Planning, forecasting and budgeting, and be able to multitask. Mescalero Apache Tribal preference/ Indian preference applies; bicultural experience preferred.
Physical Demands The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position.
While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. Lifting items weighing 50 pounds or more is required.
The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.
The noise level in the work environment at times may be usually loud. The team member will be exposed to a second‑hand smoke‑filled environment. The team member will be exposed to hot, humid and cold environments due to kitchen equipment and the freezers and coolers.
Qualifications Skills Behaviors Motivations Education Experience Licenses & Certifications Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.
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Executive Chef and Food and Beverage Director
Summary of Position
Chef De Cuisine is responsible for the overall kitchen operation and insures all kitchen policies and procedures are followed.
Key Responsibilities and Performance/Behaviors
Ability
Can explain and demonstrate Hospitality Behaviors and Performance Standards.
Understands where to get the information needed to complete tasks to standard.
Can explain and demonstrate technical skills used to complete tasks to standard.
Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard.
Understands how to take ownership of problems and solve them when solutions may not be available.
Can explain how to request help from others when needed to complete task or goal.
Has complete knowledge and can tell others of IMGR&C products and services.
Performance
Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP’s and task lists.
Responds to obstacles; finds new ways to reach desired end results.
In absence of guidance, acts and takes charge to respond to guest or internal customer needs.
Responds to change by quickly applying talent and skills in a positive way to succeed.
Supports achievement of Quality Goal; “Do it right the first time.”
Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair.
Makes suggestions to improve performance.
Behavior
Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, and Customer Recovery Skills).
Approaches all activities with enthusiasm and encourages enthusiasm from others.
Chooses a positive approach in all situations.
Respects individuality of others; continues to communicate in order to work together.
Speaks positively about guests, other team members and our business in all situations on and off property.
Treats other with respect in all situations.
Service
Serves others.
Identifies and can communicate needs of guests and others.
Takes quick action to serve others in a way that meets/exceeds their needs.
Identifies ways to improve individual or team’s service to others.
Provides service outside job responsibilities if needed to help resort succeed.
Takes ownership of guest problem(s) until it is solved.
Professionalism
Meets IMGR&C Appearance standards.
Professionally supports IMGR&C reputation and image in all situations, on and off property.
Meets IMG&C policy for attendance.
Informs supervisor of future absence as far in advance as possible.
Communication
Provides information others need to succeed, in time for them to use it.
Shares with next shift the information needed for them to succeed.
Listens to others without interruption; acts on their feedback when possible.
Asks questions to better understand expectations of others.
Reports all guest complaints and compliments to Supervisor or Manager.
Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards.
Team Work
Puts Success of team ahead of personal success.
Helps other team members succeed without being asked.
Takes action to resolve conflict between individuals.
Helps other departments achieve success.
Reports ideas to increase team success and guest satisfaction to Supervisor or Manager.
Does whatever is necessary to help department and resort success.
Contributes ideas that support progress and success at shift, team and departmental meetings.
Essential Duties and Responsibilities include the following and are subject to change at management’s discretion:
Responsible for overall outlet kitchen operations.
Review daily and weekly reports to plan and prepare accordingly.
Create specials as a test ground for new menu items.
Price all new menu items to fit organization’s food cost.
Utilize purchasing system and/or approved vendors for food items and kitchen ware purchases.
Responsible for the overall food quality and sanitation of outlet kitchen.
Responsible for outlet kitchen are safety.
Ensure Kitchen and stewarding equipment and machinery operates properly.
Handle customer/food issues according to IMGR&C standards.
Prepare kitchen staff schedules and approve time-keeping pay records.
Communicate with kitchen & steward staff on a regular basis via monthly and pre-shift meetings.
Create and implement new standards as needed to improve ongoing operations.
Preform coaching & counseling and hold team members accountable for standards.
Develop, monitor, & report on budgets.
Set goals for department to achieve success as well as team members.
Involve team members in the goals & success of operations.
Maintain a high visibility by “walking around” conducting inspections daily.
Utilize guest comments to set goals to reduce and correct negative comments and increase the overall success of the procedures along with applicable laws.
Preform other duties as assigned.
In conjunction with Executive Chef, Executive Sous Chef, and/or F&B Director Supervisory Responsibilities
Responsible for interviewing, hiring, training, planning, assigning and directing work, menu development and engineering performance reviews, rewarding and disciplining team members, addressing issues and resolving conflicts, in conjunction with Executive Chef, Executive Sous Chef, and/or F&B Director.
Education and/or Experience Requirements Bachelor’s Degree (B.A.) from four-year College or university; or seven years related experience at a supervisory level. Equivalent combination of education and experience may be substituted. Computer experience in Excel, and word processing. Menu Planning, forecasting and budgeting, and be able to multitask. Mescalero Apache Tribal preference/ Indian preference applies; bicultural experience preferred.
Physical Demands The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position.
While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. Lifting items weighing 50 pounds or more is required.
The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.
The noise level in the work environment at times may be usually loud. The team member will be exposed to a second‑hand smoke‑filled environment. The team member will be exposed to hot, humid and cold environments due to kitchen equipment and the freezers and coolers.
Qualifications Skills Behaviors Motivations Education Experience Licenses & Certifications Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr