Description
Exhibition Kitchen Chef de Cuisine
Department Description：
Our in-house Culinary Team consists of food & beverage specialists who leverage their well-developed hospitality skills and expertise in combining food, beverage, and exemplary service to create unique and memorable experiences for guests of all types. We leave egos at the door, strive for constant personal and professional development, and maintain a healthy work/life balance. We nurture a "start-up culture" that keeps us focused on delivery quality, speed, execution, and unrivaled “Customer Wow!”
Role Description:
The Chef de Cuisine is responsible for day-to-day operations of the Exhibition Kitchen in their respective location. Together with the greater Culinary Team, they will help create and deliver exciting culinary experiences for our customers, employees, and partners. Culinary events include, but are not limited to: dining engagements at our 18 to 24 seat dining table, receptions, and engaging employees with hors d’oeuvres-sized snacks along with exciting food focused events. The Chef de Cuisine will foster a culture of trust and equality that helps to maintain a clean, organized work environment that adheres to all safety and food handling requirements. The Chef de Cuisine reports to their respective Regional Chef.
Your Impact (Success):
Success in this role will be measured by your ability to: deliver world-class service to guests and employees; organize and curate a wide range of food and beverage events; consistently lead with high emotional intelligence and self-awareness; partner internally with other culinary team members, Events Teams, Facility Teams, internal business units, and partner organizations. Clear and effective reporting on current, upcoming, and past projects; tracking program-related costs, contributing to an energetic, engaging, and upbeat work environment, and maintaining a healthy work/life balance.
Your Impact (Responsibilities)：
Leads the Culinary kitchen team in their location
Menu planning
Oversees culinary focused in person and virtual event execution
Leads team collaboration for menu creation
Creates culinary related events for our employees
Provides guidance to junior kitchen staff members, including, but not limited to; line cooking, food preparation, food safety, and dish plating
Coordinates with all teams responsible for the operations and maintenance of the Floor (facilities, events, security, etc.)
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Sets standards for all back-of-house kitchen and barista operations
Supervises all food preparation and presentation to ensure quality and restaurant standards
Maintains kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Coordinates with kitchen team on supply orders, budget, and kitchen efficiency and staffing
Assists in creating memorable food experiences
Work alongside FOH Manager to coordinate the intake and curate events
Work alongside barista manager to ensure produce is ordered, prepared and stored adhering to food and safety standards
Minimum Qualifications (Required):
Extensive knowledge of food and beverage, including a variety of styles of food service ranging from fine dining to casual as well as informal settings
Minimum 7 years of restaurant service experience with at least 3 years of people management experience
Extensive experience managing a refined dining event
Ability to work with a flexible schedule (typically 9-5 workdays, plus several evenings monthly and a rare weekend)
Excellent guest engagement skills, with the ability to anticipate guest needs over time
A highly tuned attention to detail, regarding the physical spaces, guest interactions, table markings, glassware and overall event readiness
Understanding of Salesforce standards and what creates a high-quality experience
Ability to work with extreme discretion and confidentiality
Demonstrated experience working within allocated budgets
Strong leadership qualities with the ability to motivate and coach a dynamic team
Comprehensive purchasing experience and local vendor relations
Extensive knowledge of food safety and food handling requirements
Extensive food and restaurant industry knowledge
Strong organizational skills
Must be able to work on one's feet for up to 8 hours per shift if necessary
Must be able to lift 25 kilograms and carry it at least 8 meters unassisted
A commitment to and continual refinement of skills within the world of culinary crafts (food, beverage, service)
Ability to change direction and refocus efforts quickly for success
Current with all required local foodservice certifications
Advantageous Qualifications (Not Required)：
Professional work experience in a corporate environment
Experience working at a growing global enterprise technology company or similar (i.e. Business Consulting, IT Consulting/Services, Cloud-based technology companies, etc.)
Previous international work experience
Ability to adapt to one’s environment to ensure a successful event and overcome obstacles
