Demi Chef

About This Role

The Demi Chef assists the Sous Chef with staff supervision, quality control, profitability, and revenue goals for A La Carte and banquet operations, demonstrating strong leadership skills and contributing to guest satisfaction and kitchen organization. This position requires leadership skills and supervision of staff in absence of Sous Chef.

Responsibilities

• Assist Sous Chef with staff supervision, quality control, profitability and revenue goals in a la carte and banquet/event operations
• Supervise staff members in the absence of the Sous Chef
• Coordinate with management on the development of daily specials
• Provide direction for line staff, including scheduling and performance management
• Work with culinary externs and apprentices
• Maintain a clean and well-organized work area
• Ensure all equipment is properly cleaned, maintained, and in safe working order
• Clean and organize all stations, coolers, and walk-ins for the next shift
• Train coworkers on all department standards
• Follow standard operating procedures and daily forecasts

Requirements

• High school diploma
• 3+ years of related culinary experience in a full-service restaurant
• Demonstrated leadership experience and/or prior supervisory or management experience
• Ability to lead co-workers in the absence of management
• Proven commitment to delivery of world-class service and products
• Basic math skills and ability to develop, read, and execute recipes
• Ability to follow prep and order sheets
• Extensive knowledge of food product identification, fabrication, and cooking methods
• Ability to present a professional image at all times

Qualifications

• High school diploma. A two-year culinary degree, additional training, and/or industry certifications are strongly preferred.
• At least three (3) years of related culinary experience in a full-service restaurant, preferably in a fine dining/upscale setting with progressive leadership responsibilities in a multi-unit, luxury hotel/resort food and beverage operation with exposure to both a la carte and banquet dining services.

Nice to Have

• Two-year culinary degree
• Additional culinary training and/or industry certifications
• Experience in a fine dining/upscale setting
• Progressive leadership responsibilities in multi-unit, luxury hotel/resort food and beverage operations
• Exposure to both a la carte and banquet dining service styles
• Experience with inventory and cost control techniques

Skills

* Required skills