Chef de Cuisine

Overview:

Mount Washington Hotel

As grand as the history behind it, the Omni Mount Washington Hotel, located in Bretton Woods, New Hampshire, is gracious in ambiance and generous in amenities. A favorite New England retreat of presidents, poets and celebrities, the hotel delights every sense with enchanting music, refined dining and luxurious décor.

We embody a culture of respect, gratitude and empowerment each day. If you are a friendly, motivated person, with a passion to serve others, the Omni Mount Washington Resort may be your perfect match.

Job Description:

The Chef de Cuisine will be responsible for the Culinary Banquet Operation and assisting the Executive Chef with the overall food service throughout the resort, and providing the optimal culinary experience possible while operating within predetermined budgetary limitation

Responsibilities:

• Supervise the Banquet kitchen and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared as determined by the Executive Chef.
• Assist in the supervision and staffing for all kitchen areas, preparation areas, employee cafeteria and supervising all employees throughout these areas.
• Responsible for all areas of the kitchen operation in the absence of the Executive Chef.
• Assist in maintaining an adequate supply of all food items such as meat, groceries, perishables, etc. used at the property.
• Assure that purchases are made using the specifications set by the Executive Chef or Central Purchasing and make appropriate recommendations to the Executive Chef when specification changes are warranted.
• Inspect all storage areas to insure that the sanitation standards are maintained and that all equipment is functioning properly.
• Assure that sufficient quantities of prepared items are available to meet projected demands and are stored in a manner, which prolongs their usefulness, as well as maintain quality and safe food handling practices.
• Assure that only the quantities of items scheduled for use are requisitioned from the storeroom.
• Assure that all prime cuts of meat are broken down properly by weight, that the waste in trimming prime cuts is minimized, and that meat scraps are properly utilized and the fat is retained for rendering.
• Assure that an adequate mise en place is prepared on a daily basis, based on forecasted covers for all restaurants and banquets.
• Assure that only the amounts needed of convenience salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis.
• Provide variety in menu preparation; within budgetary limitations.
• Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.
• Assure that food presentation is at a five star level, the expectation is “awe inspiring”.
• Responsible for maintaining adequate training programs for kitchen personnel.
• Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared.
• Inventory excess production for use on menu or conversion into extenders.
• Ensure the best and fastest performance of the kitchen so as not to impede service in food outlets.
• Ensure that the kitchen is prepared to start service on a timely basis.
• Ensure that orders received from servers are clearly understood so that "returns" due to faulty preparation are minimized.
• Ensure that plates issued to servers are garnished properly and have good eye appeal.
• Ensure that plates and utensils used are clean.
• Responsible for the sanitation of all food preparation and storage areas and equipment.
• Inspect all equipment for proper maintenance and report deficiencies to Engineering.
• Ensure that an adequate supply of equipment is available.
• Ensure that the food served in the employees' cafeteria is palatable, in abundant supply and varied; and that facility is maintained in a clean and orderly manner.
• Ensure that requests and specifications in the function sheets are provided on a timely basis.
• Hors d'oeuvres are served in an attractive manner and garnished and decorated properly.
• Ensure that excess productions is recovered from the Banquet Room and properly stored.
• Ensure that upon banquet completion, serving area and all related equipment is cleaned and maintained.
• Constantly coordinate with room supervisors so that production is scheduled as reservations dictate.
• Perform other related duties as requested by the Executive Chef.
• Make profit improvement recommendations to the Executive Chef.
• Practice safety standards and report any unsafe conditions to the Executive Chef.
• Responsible for care of equipment.
• Remain alert, courteous and helpful to the guests at all times.
• Respond to any reasonable task as assigned by supervisor or manager.
• Assist in other departments as needed.
• Attend monthly departmental meetings.

Qualifications:

• Associate degree in culinary arts or equivalent apprenticeship.
• Minimum five (5) years’ experience in a first class hotel/resort or restaurant.
• Ability to communicate effectively.
• Must be available to work flexible hours to include nights, weekends, and holidays.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement.

• Terms and conditions apply to Sign On Bonus.

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