Executive Restaurant Chef/Chef de Cusine

US-IN-Indianapolis
2 weeks ago(11/29/2017 10:35 AM)
Requisition ID
2017-20534
# of Openings
1
Category (Portal Searching)
Culinary

Overview

Severin Hotel

 

Severin

 

Ideally located in the heart of downtown Indianapolis, the four-diamond Omni Severin Hotel stands as the city’s longest running luxury hotel and a beautifully restored piece of the city’s history. The hotel elegantly combines the grandeur of the early 1900’s with the modern amenities and superior service of today, and offers memorable experiences that are within walking distance to many leisure, business and cultural attractions.

 

Associates at the Omni Severin Hotel enjoy a safe and nurturing environment where anything is possible to make their career with Omni Hotels a reality. The pride in our associates, the engagement of our guests and the spirit of “Hoosier Hospitality” are just a few examples of why we are the employer of choice in the Indianapolis area. If you are a people pleaser, self motivated, and live to serve others, the Omni Severin Hotel is the hotel for you.

Job Description

The Chef de Cusine provides technical and administrative assistance to the Executive Chef and ensures the effective operation of the kitchen and food production outlets.

Responsibilities

  • Advise Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
  • Operates and maintains all department equipment and reports malfunctions.
  • Purchases appropriate supplies and manages inventories according to budget.
  • Effectively investigates, reports, and follows-up on associates accidents.
  • Sets a positive example for guest relations. Interacts with guests to obtain feedback on production quality and services levels; effectively responds to and handles guest problems and complaints.
  • Empowers associates to provide excellent customer service. Ensures associates understand expectations and parameters. 
  • Supports a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job. Ensures associates are cross-trained to support successful daily operations.
  • Manages employees encompassing culinary and stewarding.
  • Carries out all supervisory responsibilities in accordance with the organization's policies and applicable laws.
  • Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications

  • AAS in Culinary Arts or equivalent from an accredited University or Institute.
  • Minimum of 2 years of previous culinary management experience.
  • Must possess strong organizational, management, culinary, communication, and motivational skills.
  • Must be creative and up to speed on new concepts and food trends.
  • Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.
  • Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods.
  • Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint).
  • Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk and hear; and taste and smell.
  • Must be able to work in extreme temperatures.
  • Servesafe Sanitation.

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