Chef de Cuisine

What you'll be doing: Coordinate, plan, participate, and supervise the production, preparation and presentation of food within the convention center. Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. Supervise and participate in the production, preparation and presentation of all foods for unit as assigned by the company executive chef to ensure that a consistent quality product is produced which conforms to all established standards. Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate and perform special projects and other responsibilities as assigned.

What your background should be: 3 to 5 years experience as a sous chef/chef de cuisine or related culinary position is required. Multi-unit experience required. High-volume experience preferrably from convention center, stadium, or arena highly preferred. Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills. Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.

Who is the client company: The company is a provider of food service, facilities and clothing.; If you are interested in this position, send your resume to apply@kochdavis.com