Description
The team:
Our in-house Culinary Team consists of food & beverage specialists who leverage their well-developed hospitality skills and expertise in combining food, beverage, and exemplary service to create unique and memorable experiences for guests of all types. We leave egos at the door, strive for constant personal and professional development, and maintain a healthy work/life balance. We nurture a "start-up culture" that keeps us focused on delivery quality, speed, execution, and unrivaled “Customer Wow!”
About the role:
The Chef de Cuisine is responsible for day-to-day operations of the Exhibition Kitchen in their respective location. Together in full partnership with the Culinary Experience Manager and the greater Culinary Team, they will help create and deliver exciting culinary experiences for our customers, employees, and partners. Culinary events include, but are not limited to: dining engagements at our 18 to 24 seat dining table, receptions, and engaging employees with hors d’oeuvres sized snacks along with exciting food focused events. The Chef de Cuisine will foster a culture of trust and equality that helps to maintain a clean, organized work environment that adheres to all safety and food handling requirements. The Chef de Cuisine reports to their respective Regional Chef.
Success in this role will be measured by your ability to: deliver world-class service to guests and employees; organize and curate a wide range of food and beverage events; consistently lead with high emotional intelligence and self-awareness; partner internally with other culinary team members, Events Teams, Facility Teams, internal business units, and partner organizations. Clear and effective reporting on current, upcoming, and past projects; tracking program-related costs, contributing to an energetic, engaging, and upbeat work environment, and maintaining a healthy work/life balance.
Day to day:
Leads the Culinary kitchen team in their location
Menu planning
Oversees culinary focused in person and virtual event execution
Leads team collaboration for menu creation
Creates culinary related events for our employees
Provides guidance to junior kitchen staff members, including, but not limited to; line cooking, food preparation, food safety, and dish plating
Coordinates with all teams responsible for the operations and maintenance of the Floor (facilities, events, security, etc.)
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Sets standards for all back-of-house kitchen and barista operations
Supervises all food preparation and presentation to ensure quality and restaurant standards
Maintains kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Coordinates with kitchen team on supply orders, budget, and kitchen efficiency and staffing
Assists in creating memorable food experiences
Works in full partnership with the Culinary Experience Manager
Participates with FOH to coordinate the intake and curation of events
Work alongside Barista Manager to ensure produce is ordered, prepared and stored adhering to food and safety standards
Work with contracting company in their support of your contractors
What we look for:
A culture add to our dynamic, innovative team
Extensive knowledge of food and beverage, including a variety of styles of food service ranging from fine dining to casual as well as informal settings
Ability to work with a flexible schedule (typically 9-5 workdays, plus a few evenings monthly and a rare weekend)
Ability to work with extreme discretion and confidentiality
Engaging, clear communicators
A mentality of getting it done and putting in the work
Ability to think on your feet and find solutions in-flight
#LI