• Chef de Cuisine

    Posted: 09/29/2021

    Full Job Description

    Gurney's Newport offers 257 guestrooms and more event space than any other property in Newport. Gurney’s Newport Resort & Marina is a popular destination for all sorts of stylish business and social gatherings, as well as truly memorable weddings. Our expansive grounds offer 360-degree water views, providing an ideal setting for our fine restaurant overlooking Newport Harbor, lounge with wraparound deck, full-service spa, and outdoor saltwater pool.

    The Chef d 'Cuisine is responsible for organizing and overseeing the kitchen and its areas and maintain compliance to LDV/Gurney’s policies and procedures. Also, to maintain cost management structures around food costs and preparation.

    Essential Functions

    • Maintain and develop recipes set forth by Corporate Chef
    • Hire, train, coach and develop kitchen staff
    • Conduct evaluations and reviews of kitchen staff
    • Supervise kitchen staff and issue progressive discipline when necessary
    • Assist in supervising of stewarding/dishwasher staff
    • Create and organize all recipes in a professional manner
    • Monitor food quality and presentation in all restaurants
    • Effectively organize tasting for menu changes
    • Write clear cooking procedures and a photo log of each dish
    • Ensure consistency of recipe in the restaurants
    • Work closely with the purchasing department to ensuring that the kitchen has proper food inventory levels
    • Manage Food Cost and Labor Cost in keeping with approved budgets
    • Controlling and lowering Food Cost and Labor Cost
    • Liaison of LDV towards Clients, Guest and Employees
    • Participate in the daily invoice tracking/revenue report
    • Participate in the daily time edits and the weekly payroll for the culinary department
    • Maintain monthly meetings with staff
    • Create policy and procedures for all cooks to maintain
    • Create monthly report for Director of Operations and Gurneys F&B Director to recap each month
    • Execute Special Event Menus
    • Participate in charity events for LDV Hospitality and Gurneys, as needed
    • Maintaining the LDV/Gurneys standards for Service & Quality
    • Actively participate in weekly F&B Meeting
    • Update managers on occurrences in Training and Policies
    • Ensure that impeccable standards of cleanliness are maintained throughout the operation
    • Uses LDV standards of engagement for all service techniques
    • Provide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smiling
    • Practice highest regards for safety within all areas and with all materials
    • Follow and adhere to all standards set forth by the Board of Health
    • Performs other related activities as assigned

    Qualifications and Education Requirements

    • High School education required; college degree preferred
    • Department of Health Managers Certificate, applicable per Location
    • Three to five years’ previous experience preferred
    • Strong organizational and verbal communication skills; strong customer service background
    • Ability to have a friendly disposition for guest relations
    • Appropriately groomed for direct engagement with clientele
    • Will be exposed to various environmental conditions such as cold due to refrigeration or heat due to hot surfaces or espresso machines
    • Exposure to some chemicals
    • Ability to lift up to 30 pounds
    • Ability to sit, stand and bend would be required

    Job Type: Full-time

    Benefits:

    • Dental insurance
    • Food provided
    • Health insurance
    • Vision insurance

    Physical Setting:

    • Fine dining restaurant

    Schedule:

    • 8 hour shift
    • Monday to Friday
    • Weekend availability

    Education:

    • High school or equivalent (Preferred)

    Experience:

    • Chef: 3 years (Preferred)

    Work Location:

    • One location

    Work Remotely:

    • No
    Interested parties may apply here

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