Chef de Cuisine - Toro Latin Restaurant

A special occasion calls for great food!  As a Chef de Cuisine at Fairmont Scottsdale Princess you will lead a team of culinary professionals in creating spectacular dishes that will create memorable dining experiences for our guests. Your experience in managing various aspects of a kitchen will be reflective in positive guest satisfaction and colleague engagement results.Establish the day's priorities and assign production and prep task to staff to executeTake physical inventory of specified food items for daily inventoryEnsure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demandEnsure that recipe cards, production schedules, plating guides, photographs are current and postedEnsure that all staff prepares menu items following recipes and yield guides, according to department standardsMaintain complete knowledge of and comply with all departmental policies, procedures, and standardsMaintain complete knowledge of correct maintenance and use of equipmentAnticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of dayMaintain positive guest relations at all timesBe familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accuratelyResolve guest complaints, ensuring guest satisfactionMonitor and maintain cleanliness, sanitation and organization of assigned work areasReview daily specials and offer feedback to Chef de CuisineCommunicate additions or changes to the assignments as they arise throughout the shiftRequisition the days supplies and ensure that they are received and stored correctlyEnsure that staff report to work as scheduled, documenting any late or absent employees.Coordinate breaks for staffInspect grooming and attire of staff; rectify any deficienciesCheck and ensure that all opening duties are completed to standardCheck kitchen printers on the line, ensuring they are in working order and there is enough paper available for the shiftMonitor performance of staff and ensure all procedures are completed to the department standardsWork online during service and assist wherever neededBe aware of any shortages and make arrangements before the item runs outEnsure that F&B Service Staff are informed of out of stock (86'd) items and amount of available menu specials throughout the meal periodInspect the cleanliness of the line, floor, all kitchen stationsEnsure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirementsMaintain proper storage procedures as specified by Health Department and Hotel requirementsInstruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safetyComplete HotSOS orders for maintenance repairs and submit to EngineeringReview sales and food cost daily with Sous ChefMinimize waste and maintain controls to attain forecasted food and labor costsEnsure that excess items are utilized efficientlyMonitor and ensure that all closing duties are completed to standard before staff sign outFoster and promote a cooperative working climate, maximizing productivity and employee moraleProvide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standardsConduct scheduled performance appraisalsPrepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs, adjusting schedules throughout the week to meet business demandsOther related duties as necessary