Job Details

Principal responsiblities & position purpose:

The Chef de Cuisine supports the Executive Chef and Banquet Chef in supervising daily kitchen operations. This role is responsible for training, leading, and organizing kitchen staff while ensuring high standards of food quality,cost control, and service are maintained. Assist Executive and Banquet Chef with menu and recipe development.

• Oversee daily kitchen operations and ensure smooth, efficient service.
• Train, supervise, motivate, and organize all kitchen staff.
• Coordinate employee schedules, approve leave, and promote a positive work environment.
• Assist in staffing the kitchen in alignment with budgeted labor targets.
• Participate in employee performance evaluations and disciplinary actions
• Develop innovative menus, daily specials, and recipes in collaboration with the Executive and Banquet Chefs.
• Ensure all menu items are prepared to quality standards and ready for service.
• Expedite the kitchen during service ensuring compliance with Shady Canyon Golf Club standards.
• Assist with food and beverage inventory management.
• Monitor and control food costs to meet financial goals.
• Support the Executive Chef in budgeting, forecasting, and cost planning.
• Assume the responsibilities of the Executive Sous Chef in their absence.
• Respond properly in any club emergency or safety situation.
• Perform other tasks or projects as assigned by club management and staff.
• Employee may perform other related duties to meet the ongoing needs of the company as requested by the supervisor.

• Reading, writing and oral proficiency in the English language.
• High school graduate.
• 5 to 8 years' experience in hotels or other similar facilities.
• Must have full knowledge of cooking and presentation of food for all departments in the kitche
• Must have full knowledge of sanitation requirements in handling food
• Strong leadership, training, communication and organizational skills.