Jun 19, 2024

Chef de Cuisine - 25th North (SLS)

  • Baha Mar
  • Nassau, The Bahamas
Hospitality

Job / Advertisement Description

Job Requirements:
  • 5+ years of experience in a supervisory role in a restaurant kitchen; Executive Chef or Chef de Cuisine preferred
  • Strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals
  • Excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail
  • Current experience in the hospitality industry in a kitchen
  • Culinary degree preferred

Description of Responsibilities

SLS at Baha Mar's Chef de Cuisine will be responsible for training and managing the kitchen personnel while supervising and coordinating all related culinary activities. Responsibilities will include, but are not limited to:
  • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems
  • Role models company quality standards and service
  • Constantly growing and coaching lower management and line level staff
  • Provides clear direction and achievable goals for their entire team
  • Fully supportive of and cognizant of all Corporate Programs
  • Supervises and carries out the correct procedure of preparations, presentation and portion control for all raw and cooked foods in accordance with the highest standards
  • Supervises all kitchen areas to ensure a consistent high quality product is produced
  • Assists the Regional/Corporate Chef with menu planning
  • Accountable for overall success of the culinary operations
  • Optimizes profitability levels through consistent monitoring of venue inventory, food cost controls and strategic promotional initiatives
  • Ensures all staff in the department adheres to sbe policy as out lined in the employee handbook
  • Responsible for maintaining staffing levels through pro-active recruiting
  • Supervises new team member training of all junior level staff ensuring they understand the high standards expected them
  • Uses ongoing training and support to develop and maintain a motivated kitchen team, documenting sessions & assessing staff progress with regular appraisal & one to one discussion
  • Ensures that performance management and colleague training/development occurs in a timely and consistent manner.
  • Perform other duties as assigned