Chef de Cuisine

Overview

Lead daily culinary operations, ensuring quality, cost control, and team development.

Key Responsibilities

• food safety
• sanitation
• production sheets
• menu development
• reporting
• inventory control

Tasks

-Coordinate and monitor all phases of food safety, sanitation, and loss prevention in all kitchen areas. -Collaborate with the Stewarding team to uphold cleanliness, efficiency, and sustainability standards in all back-of-house areas. -Maintain accurate production sheets and prep lists daily. -Assist in me nu tastings, activations, and seasonal updates, providing culinary input and innovation aligned with hotel direction. -Participate in M.O.D. coverage as required. -Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. -Communicate daily forecasts, covers , and event counts to the culinary team to ensure readiness and proper mise en place. -Ensure full compliance with hotel SOPs, brand standards, and safety policies. -Regularly assess portion sizes, f lavor profiles, plating, and presentation for excellence. -Maintain a warm and friendly demeanor at all times. -Monitor quality and consistency of all food products and presentations across outlets and banquet operations. -Maintain high standards of personal appearance and grooming, which include wearing nametags. -Review and approve weekly payroll for kitchen staff, ensuring compliance with labor tar gets. -Work collaboratively with the Chef & Beverage Director, outlet managers, and other F&B leaders to ensure smooth coordination of all culinary operations. -Act as the operational culinary lead when the Chef & Beverage Director is off property, maintaining continuity of service and standards. -Verify all food purchases for accuracy, quality, and adherence to approved vendor pricing. -Inspect all kitchen stations at the end of each shift to ensure proper food storage, labeling, and sanitation. -Prepare and submit all required kitchen reports in a timely and accurate mann er. -Attend Weekly BEO Meetings -Train, motivate, and mentor line staff to foster consistency and professional growth. -Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. -Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. -Keep the Chef & Beverage Director fully informed of all operat ional challenges, staffing needs, or quality concerns requiring attention. -Ensure preparation and accuracy of all reports, including wage progress, payroll, revenue, staff schedules, and quarterly action plans. -Attend F&B leadership and culinary meetin gs as required . -Implement and maintain all culinary promotions and menu concepts in collaboration with the Chef & Beverag e Director. -Ensure strict adherence to all NYC Health Department sanitation laws and hotel hygiene standards. -Execute menus and recipes developed in partnership with the Chef & Beverage Director, ensuring consistent quality and cost adherence. -Attend all hotel required meetings and trainings. -Supervise daily kitchen activities including prep, production, sanitation, receiving, and inventory control. -Ensure compliance with all purchasing and requisition procedures. -Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.

Requirements

• 5+ years
• culinary degree
• f&b knowledge
• health regs
• problem solving
• communication

What You Bring

-Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. -Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. -Must be able to maintain confidentiality of information. -Must be able to multitask and prioritize departmental functions to meet deadlines. -At least 5 years of related progressive experience; or a culinary graduate with at least 3 years of progressive experience in a hotel or a related field. -Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. -Quality and consistency scores from internal audits and guest feedback -Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. -Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. -Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

People Also Searched For

Benefits

-Overse e daily kitchen operations, including hot line, prep , and banquet production.

About Highgate

-Specializes in identifying and unlocking value across the hospitality and real estate sectors. -Has a strong presence in major markets worldwide, with a diverse portfolio spanning luxury, boutique, and extended-stay properties. -Expertise includes hotel operations, development, asset management, and investment strategies. -Approach focuses on strategic acquisitions, partnerships, and repositioning of underperforming assets. -Notable projects include the management of high-end hotels in prime locations, ranging from urban centers to resort destinations. -Known for innovative strategies and the ability to transform and enhance real estate properties. -Continuously leverages market insights and technology to stay at the forefront of the hospitality and real estate industries.

Sector Specialisms