Chef de Cuisine (USA - 12 months contract)
Apply NowCompany: Rocky Mountaineer
Location: Salt Lake City, UT 84118
Description:
Purpose
Reporting to the Director, Guest Experience, the Chef de Cuisine has a dotted line of accountability to the Executive Chef. The Chef de Cuisine is responsible for all onboard culinary and Food Safety Standards, role modeling the values and culture of the organization as well as supporting their team through training, coaching and performance management programs. This position is responsible for delivering a multi-unit, multi-meal, and inclusive culinary experience serving 50,000 meals during our Spring/Summer/Fall seasonal operation. The Chef de Cuisine has opportunity to participate in guiding and developing future growth projects within the company.
This position is deemed Safety Alert. This position requires the incumbent to periodically access an active railway area where impaired performance could result a significant incident affecting the health and safety of team members, guests, team members, the public, property, or the environment.
Key Areas of Accountability
Team Engagement and People Leadership
Ensure the Culinary Host team is organized and positioned to execute a premier service.
Work alongside contracted caterers and partners to maintain positive and productive relationships.
Engage with all team members to build a positive and supportive team environment.
Collaborate with the Onboard leadership team to action change while eliminating pain points.
Develop and mentor culinary team with coaching, audits, feedback, and reviews, working with the Onboard Management Team collaboratively.
Be pro-active with communication with the Onboard Management and Culinary Host team.
Succession planning for the Culinary Host team with the leadership team.
Work alongside the Onboard Leadership team to train, develop, and mentor all onboard hosts, as needed, to support the culinary program.
Actively engage in holding team members accountable to ensure efficient procedures in the galley.
Support training activities and provide on the job training for new hires to successfully perform their jobs.
Working with the Onboard Management Team, ensure completion of mid-and-end performance reviews and all other performance management functions for the Onboard Culinary team.
Champion and communicate change initiatives within both onboard operations and RM. Empower team members to take ownership and accountability for achieving individual and department goals.
Operations and Culinary Leadership
Ensure all meals are prepared and presented according to specifications.
Manage ordering, waste, and portion control to ensure food cost is on target.
Engage with scheduling team to ensure proper requirements are met.
Engage with all catering partners to ensure adequate and timely food deliveries that meet our quality standards.
Engage with catering and loading teams to ensure loading procedures are being followed and met.
Monitor and track onboard culinary maintenance issues.
Work with Director, Guest Experience and Executive Chef to monitor overhead costs and adjust accordingly while still ensuring adequate support on board.
Monitor guest counts and food delivery systems to ensure that adequate and proper volumes of each product is delivered.
Ensure that the ordering and receiving processes are accurate, including maintaining the correct inventory of food, supplies and products.
Maintain and improve service delivery, conduct Quality Assurance Reviews, monitor team members' input, and guest feedback.
Assist in creating, monitoring and maintenance of the company's Food Safety and Quality Systems, Standard Operating Procedures (SOP), policies and procedures, programs, and controls for future development.
Identify and act on opportunities to create business efficiencies and cost savings.
Leading Safety
Ensure food safety processes and proper food handling procedures are always followed.
Ensure daily scheduled cleaning and sanitization of food preparation areas and equipment is completed. Ensure the maintenance of kitchen equipment, utensil sanitizing, proper refrigeration, heating requirements, hand washing, cross-contamination prevention, spoilage identification, disposal, and documentation.
Ensure defective kitchen equipment is reported according to procedures.
Ensure all team members are always adhering to both company and railway safety protocols.
Participate in the execution of the company's Emergency Response Plans.
Collaboratively work in a team environment
Work closely with onboard leadership team to provide seamless services and address any guest issues.
Champion the company's waste reduction program and composting initiatives.
Metrics for Success
Successfully meet RTR culinary KPI score during contracted period.
Successfully meet RTR staff engagement score during contracted period.
Successfully meet RTR NPS score during contracted period.
Flawless execution of any new program development and roll out.
Positive, productive and proactive relationship with all catering suppliers.
Deliver culinary program within budget during contracted period.
Qualifications
Education/Certifications/Knowledge
Colorado Food handlers Card
Degree or certificate in culinary arts preferred
ACF certification is an asset
Experience
Minimum 5 years people leadership experience
Minimum 10 years' experience with dining room or banquet cooking
Experience in leading groups of up to 10 employees required
Experience in leading a multi-outlet environment
Experience in remote work settings is a valuable asset
Experience in luxury culinary setting is an asset
Experience in mobile culinary setting is an asset
Experience in new build concepts is an asset
Skills
Comfortable engaging and interacting with guests and colleagues.
High drive to build, grow and foster a large team in a positive and supportive manner.
Communicate clearly so that others understand expectations. Always display a commitment to food safety.
Establish and foster an open and collaborative relationship with Onboard Leadership.
Highly adaptable, flexible professional who embraces teamwork, but also enjoys working independently.
Ability and passion to make delicious and visually appealing food every day.
Attributes
Demonstrate a strong and polished leadership presence.
Energetic, motivated, hardworking, and committed to delivering guest service excellence.
Demonstrate a professional, accountable, and responsible work ethic; self-motivated.
Exceptional physical endurance and emotional resiliency with the ability to work long days.
Work Environment
Shift work consisting of scheduled hours with possibility of irregular hours, including nights, weekends, holidays.
Occasionally work in confined spaces and at elevated heights.
Frequent stooping, lifting, kneeling, bending, crouching, and climbing.
Driving company vehicles for travel to RM locations as required.
Ability to lift and carry 40-plus pounds.
Perks and Benefits
All team members regularly working 30 hours per week will be eligible for our group benefits plan, which includes:
Compensation
The base salary offered for this role is $80,000 - $85,000 USD per annum and can vary based on job-related expertise, qualifications, experience and internal equity.
Our company is an equal opportunity employer, driven by our values of creating meaningful moments, being one team, and achieving extraordinary outcomes. Our strong company culture supports our vision of a diverse, open, safe, and respectful workplace. We celebrate diversity and are committed to creating an inclusive environment for all team members. If you require any accommodations during the application process or throughout your employment, please let us know. We will work with you to ensure your needs are met and to create a supportive environment.
Please ensure to opt-in for text messages when you apply in order to receive interview updates
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
Reporting to the Director, Guest Experience, the Chef de Cuisine has a dotted line of accountability to the Executive Chef. The Chef de Cuisine is responsible for all onboard culinary and Food Safety Standards, role modeling the values and culture of the organization as well as supporting their team through training, coaching and performance management programs. This position is responsible for delivering a multi-unit, multi-meal, and inclusive culinary experience serving 50,000 meals during our Spring/Summer/Fall seasonal operation. The Chef de Cuisine has opportunity to participate in guiding and developing future growth projects within the company.
This position is deemed Safety Alert. This position requires the incumbent to periodically access an active railway area where impaired performance could result a significant incident affecting the health and safety of team members, guests, team members, the public, property, or the environment.
Key Areas of Accountability
Team Engagement and People Leadership
Ensure the Culinary Host team is organized and positioned to execute a premier service.
Work alongside contracted caterers and partners to maintain positive and productive relationships.
Engage with all team members to build a positive and supportive team environment.
Collaborate with the Onboard leadership team to action change while eliminating pain points.
Develop and mentor culinary team with coaching, audits, feedback, and reviews, working with the Onboard Management Team collaboratively.
Be pro-active with communication with the Onboard Management and Culinary Host team.
Succession planning for the Culinary Host team with the leadership team.
Work alongside the Onboard Leadership team to train, develop, and mentor all onboard hosts, as needed, to support the culinary program.
Actively engage in holding team members accountable to ensure efficient procedures in the galley.
Support training activities and provide on the job training for new hires to successfully perform their jobs.
Working with the Onboard Management Team, ensure completion of mid-and-end performance reviews and all other performance management functions for the Onboard Culinary team.
Champion and communicate change initiatives within both onboard operations and RM. Empower team members to take ownership and accountability for achieving individual and department goals.
Operations and Culinary Leadership
Ensure all meals are prepared and presented according to specifications.
Manage ordering, waste, and portion control to ensure food cost is on target.
Engage with scheduling team to ensure proper requirements are met.
Engage with all catering partners to ensure adequate and timely food deliveries that meet our quality standards.
Engage with catering and loading teams to ensure loading procedures are being followed and met.
Monitor and track onboard culinary maintenance issues.
Work with Director, Guest Experience and Executive Chef to monitor overhead costs and adjust accordingly while still ensuring adequate support on board.
Monitor guest counts and food delivery systems to ensure that adequate and proper volumes of each product is delivered.
Ensure that the ordering and receiving processes are accurate, including maintaining the correct inventory of food, supplies and products.
Maintain and improve service delivery, conduct Quality Assurance Reviews, monitor team members' input, and guest feedback.
Assist in creating, monitoring and maintenance of the company's Food Safety and Quality Systems, Standard Operating Procedures (SOP), policies and procedures, programs, and controls for future development.
Identify and act on opportunities to create business efficiencies and cost savings.
Leading Safety
Ensure food safety processes and proper food handling procedures are always followed.
Ensure daily scheduled cleaning and sanitization of food preparation areas and equipment is completed. Ensure the maintenance of kitchen equipment, utensil sanitizing, proper refrigeration, heating requirements, hand washing, cross-contamination prevention, spoilage identification, disposal, and documentation.
Ensure defective kitchen equipment is reported according to procedures.
Ensure all team members are always adhering to both company and railway safety protocols.
Participate in the execution of the company's Emergency Response Plans.
Collaboratively work in a team environment
Work closely with onboard leadership team to provide seamless services and address any guest issues.
Champion the company's waste reduction program and composting initiatives.
Metrics for Success
Successfully meet RTR culinary KPI score during contracted period.
Successfully meet RTR staff engagement score during contracted period.
Successfully meet RTR NPS score during contracted period.
Flawless execution of any new program development and roll out.
Positive, productive and proactive relationship with all catering suppliers.
Deliver culinary program within budget during contracted period.
Qualifications
Education/Certifications/Knowledge
Colorado Food handlers Card
Degree or certificate in culinary arts preferred
ACF certification is an asset
Experience
Minimum 5 years people leadership experience
Minimum 10 years' experience with dining room or banquet cooking
Experience in leading groups of up to 10 employees required
Experience in leading a multi-outlet environment
Experience in remote work settings is a valuable asset
Experience in luxury culinary setting is an asset
Experience in mobile culinary setting is an asset
Experience in new build concepts is an asset
Skills
Comfortable engaging and interacting with guests and colleagues.
High drive to build, grow and foster a large team in a positive and supportive manner.
Communicate clearly so that others understand expectations. Always display a commitment to food safety.
Establish and foster an open and collaborative relationship with Onboard Leadership.
Highly adaptable, flexible professional who embraces teamwork, but also enjoys working independently.
Ability and passion to make delicious and visually appealing food every day.
Attributes
Demonstrate a strong and polished leadership presence.
Energetic, motivated, hardworking, and committed to delivering guest service excellence.
Demonstrate a professional, accountable, and responsible work ethic; self-motivated.
Exceptional physical endurance and emotional resiliency with the ability to work long days.
Work Environment
Shift work consisting of scheduled hours with possibility of irregular hours, including nights, weekends, holidays.
Occasionally work in confined spaces and at elevated heights.
Frequent stooping, lifting, kneeling, bending, crouching, and climbing.
Driving company vehicles for travel to RM locations as required.
Ability to lift and carry 40-plus pounds.
Perks and Benefits
All team members regularly working 30 hours per week will be eligible for our group benefits plan, which includes:
- Medical, Dental, Vision care, and Life Insurance
- Rocky Mountaineer is covered under the Railroad Retirement Act. The U.S. Railroad Retirement Board (RRB) administers the benefits programs covered under the Railroad Retirement Act, including retirement, survivor, unemployment, sickness, and disability benefits. For more information regarding the benefits of the RRB, visit the Railroad Retirement Board website at rrb.gov.
- Short Term Disability, Long Term Disability, and Accidental Death & Dismemberment insurance
- Business travel accident insurance and business travel emergency medical insurance
- Vacation time, sick time, and company holiday pay
- 401(k) plan (employee contributions only)
- Friends and family rail tickets and packages discount
- Two annual complimentary rail pass (beginning your 2nd season)
- Seasonal wage increases
- Growth opportunities
- Fun and inclusive team environment
Compensation
The base salary offered for this role is $80,000 - $85,000 USD per annum and can vary based on job-related expertise, qualifications, experience and internal equity.
Our company is an equal opportunity employer, driven by our values of creating meaningful moments, being one team, and achieving extraordinary outcomes. Our strong company culture supports our vision of a diverse, open, safe, and respectful workplace. We celebrate diversity and are committed to creating an inclusive environment for all team members. If you require any accommodations during the application process or throughout your employment, please let us know. We will work with you to ensure your needs are met and to create a supportive environment.
Please ensure to opt-in for text messages when you apply in order to receive interview updates
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.