The Hotel at Auburn University
  • Auburn, AL, USA
  • Salary
  • Full Time

Competitive Pay Rates, Health Insurance, Life Insurance, Supplemental Insurance, PTO, 401(K) w/ Match, Tuition Reimbursements, Complimentary Meals, Hotel Discounts


ARICCIA CHEF DE CUISINE

JOB DESCRIPTION

Department: Culinary

Position: Outlet

Status: Non-Exempt

Place of Work: Ariccia and all support areas

Job Overview Create and over see the execution of the restaurant menu for a Italian restaurant. Use regional and seasonal products, as well as classic Italian ingredients to create the ultimate dining experience. Work with Executive Chef and Purchasing in the purchase and research of specialty items. Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Monitor all mise en place to ensure it is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided to exact specification. Maintain and contribute to a positive work environment Control food and labor cost. Additionally, assist with the Auburn University HRMT Partnership both in the classroom and in The Hotel as well as promotion of the restaurant and hotel both in print and electronic media to include all social media platforms. This will include guest lecturing, teaching, grading, advising, and duties associated with professor of record responsibilities. Teach Food Production Class and Practicum Class from Auburn University. TV advertisement, radio ads, newspaper reports, facebook, and other social media.

Reports to: Director of Culinary Operations, Ariccia Executive Chef

Key Relationships: Internal Kitchen staff, Stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering and Engineering.

External: Hotel Guests and visitors. Auburn University Professors and students.

Standard

Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully.

Qualifications:

Essential:

  1. High school diploma or equivalent vocational training certificate.
  2. 5 years experience in culinary field
  3. Ability to communicate in English with guest, co-workers and management to their understanding.
  4. Ability to compute basic mathematical calculations.
  5. Ability to work all stations on line
  6. Food handling certificate
  7. Knowledge of food cost controls
  8. Previous management experience
  9. Experience in Italian cuisine

Desirable 1. Culinary college degree

2.Food handling certificate/ServeSafe Certified

  1. Sanitation Certificate.
  2. Ability to communicate in multiple languages
  3. Local/state qualifications required

Skills;

  1. Ability to perform job functions with attention to detail, speed and accuracy.
  2. Ability to prioritize, organize, delegate work and follow through with assigned tasks
  3. Ability to be a clear thinker, remain calm and resolve problems using good judgment.
  4. Ability to work well under pressure of meeting production schedules and timelines of food displays.
  5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
  6. Ability to direct, manage and motivate a team.
  7. Contribute to the growth and success of the team.
  8. Ability to direct performance of kitchen staff and follow up with corrections where needed
  9. Ability to motivate kitchen staff and maintain a cohesive team
  10. Ability to use all senses to ensure quality standards are met

Essential Job

Function:

  1. Ability to maintain a clean, neat and organized work environment
  2. Ability to follow recipes, to increase or decrease recipe as needed.
  3. Good knife skills
  4. Can season food properly
  5. Can properly follow all processes that are in place
  6. Can communicate with all internal customers efficiently. {stewarding, service staff}
  7. Can fill out all requisitions properly
  8. Can follow all rules and regulations in employee handbook properly
  9. Properly rotate product in walk in cooler.
  10. Clean and maintain equipment properly
  11. Maintain and strictly abide by state sanitation/health regulations and hotel requirements
  12. Can organize and set up workstation fast and efficiently.
  13. Rotate, label and date all food on station
  14. Complete daily, weekly, monthly Kitchen inventories.
  15. Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress.
  16. Is responsible for the set up and execution of the breakfast buffet and set up
  17. Coordinates scheduling with restaurant chef
  18. Ensure all guest special requests are met

Note:

A review o

ARICCIA CHEF DE CUISINE

JOB DESCRIPTION

Department: Culinary

Position: Outlet

Status: Non-Exempt

Date August 3, 2021

Place of Work: Ariccia and all support areas

Job Overview Create and over see the execution of the restaurant menu for a Italian restaurant. Use regional and seasonal products, as well as classic Italian ingredients to create the ultimate dining experience. Work with Executive Chef and Purchasing in the purchase and research of specialty items. Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Monitor all mise en place to ensure it is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided to exact specification. Maintain and contribute to a positive work environment Control food and labor cost. Additionally, assist with the Auburn University HRMT Partnership both in the classroom and in The Hotel as well as promotion of the restaurant and hotel both in print and electronic media to include all social media platforms. This will include guest lecturing, teaching, grading, advising, and duties associated with professor of record responsibilities. Teach Food Production Class and Practicum Class from Auburn University. TV advertisement, radio ads, newspaper reports, facebook, and other social media.

Reports to: Director of Culinary Operations, Ariccia Executive Chef

Key Relationships: Internal Kitchen staff, Stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering and Engineering.

External: Hotel Guests and visitors. Auburn University Professors and students.

Standard

Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully.

Qualifications:

Essential:

  1. High school diploma or equivalent vocational training certificate.
  2. 5 years experience in culinary field
  3. Ability to communicate in English with guest, co-workers and management to their understanding.
  4. Ability to compute basic mathematical calculations.
  5. Ability to work all stations on line
  6. Food handling certificate
  7. Knowledge of food cost controls
  8. Previous management experience
  9. Experience in Italian cuisine

Desirable 1. Culinary college degree

2.Food handling certificate/ServeSafe Certified

  1. Sanitation Certificate.
  2. Ability to communicate in multiple languages
  3. Local/state qualifications required

Skills;

  1. Ability to perform job functions with attention to detail, speed and accuracy.
  2. Ability to prioritize, organize, delegate work and follow through with assigned tasks
  3. Ability to be a clear thinker, remain calm and resolve problems using good judgment.
  4. Ability to work well under pressure of meeting production schedules and timelines of food displays.
  5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
  6. Ability to direct, manage and motivate a team.
  7. Contribute to the growth and success of the team.
  8. Ability to direct performance of kitchen staff and follow up with corrections where needed
  9. Ability to motivate kitchen staff and maintain a cohesive team
  10. Ability to use all senses to ensure quality standards are met

Essential Job

Function:

  1. Ability to maintain a clean, neat and organized work environment
  2. Ability to follow recipes, to increase or decrease recipe as needed.
  3. Good knife skills
  4. Can season food properly
  5. Can properly follow all processes that are in place
  6. Can communicate with all internal customers efficiently. {stewarding, service staff}
  7. Can fill out all requisitions properly
  8. Can follow all rules and regulations in employee handbook properly
  9. Properly rotate product in walk in cooler.
  10. Clean and maintain equipment properly
  11. Maintain and strictly abide by state sanitation/health regulations and hotel requirements
  12. Can organize and set up workstation fast and efficiently.
  13. Rotate, label and date all food on station
  14. Complete daily, weekly, monthly Kitchen inventories.
  15. Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress.
  16. Is responsible for the set up and execution of the breakfast buffet and set up
  17. Coordinates scheduling with restaurant chef
  18. Ensure all guest special requests are met

Note:

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

f this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

The Hotel at Auburn University
  • Apply Now

  • * Fields Are Required

    What is your full name?

    How can we contact you?

  • Sign Up For Job Alerts!

  • Share This Page
.
logo Accomodations Dining Meetings Events Speical Offers About