MGT - Chef de Cuisine

POSITION SUMMARY:

An immediate availability exists for a proven restaurant professional with the ability to maintain our high standards of quality and guest satisfaction. We offer great opportunities to build and grow in a high volume setting while maintaining a friendly and enjoyable work environment. The Chef de Cuisine is responsible for all aspects of the daytoday operations of the restaurant production staff and brand quality. The Chef de Cuisine reports to the Operations Manager and Partners.

DUTIES & RESPONSIBILITIES:

oFacilitate clear communications write requisitions complete food inventories calculate culinary finances and oversee cost management.

oWork closely with staff to ensure that respective jobs are being executed as per company guidelines.

oMaintain A grade standards for kitchen cleanliness to follow all Health Department guidelines and ensure proper food handling process from receiving through plating.

oStructure kitchen by utilizing standard recipe cards and plating guides.

oSecure all reachins and walkins so they are locked.

oComplete line checks to monitor all refrigeration temperatures rotation and dating of all foods proper food prep food freshness and taste as well as the readiness of specials for service.

oImplement closing duties for stewards line/pantry cooks and ensure all duties are being completed.

oCreate and execute daily and seasonal specials.

oExecute all positions on the line and help the line staff as necessary when behind.

oOversee the production and successful of all menu items.

oEnsure complete compliance with all workplace safety and emergency procedures.

oExpedite orders accurately and efficiently to ensure smooth kitchen flow.

oWork closely with Marketing and Events teams to ensure menu offering reflective of current restaurant trends.

oEnsure all food is up to the brand quality and standards all specials are seasonal and current with trends coach and train the staff to companys brand of food.

oAttend all weekly management and corporate meetings that are scheduled.

oHold mandatory monthly kitchen meetings and address all issues that arise.

oCoordinate ordering of items with the purchaser on a daily basis.

oCreate and maintain weekly employee schedule.

oPrevent breakage by overseeing kitchen crew.

oInspire and motivate the kitchen staff.

oUtilize classic techniques and standards in the creation and production of all sauces and stocks in meat fish and poultry butchering as well as in the development of flavor profiles.

FISCAL RESPONSIBILITY:

oActively monitor and respond to both daily labor and food cost reports to ensure costs trend within budgeted parameters.

oReview monthly profit and loss statement and act on all variances.

oEnsure all overtime is authorized.

oMonitor product mix reports making sure menu items are selling.

oQUALIFICATIONS & JOB REQUIREMENTS:

oCertificate or degree in Culinary Arts preferred.

oMinimum 5 years experience as a Chef de Cuisine in a high volume restaurant venue.

oKnowledge of Healthy cuisine as well as a diverse range of ethnic cuisines.

oHave excellent product identification knowledge of produce proteins herbs grains and equipment.

oPossess the ability to train on all basic cooking methods: braising poaching roasting steaming saute grilling blanching etc.

oHave excellent knife skills and comprehension of technique to utilize train with and monitor staffs implementation of.

oImpeccable service standards clean work habits with a great attention to detail.

oAbility to multitask in a high volume environment while always appearing calm and maintaining a sense of humor.

oProfessional demeanor with the ability to interact with all types of team members.

oProven ability to lead a staff and positively influence employee behavior.

oMust have excellent verbal communication skills and have the ability to work a flexible schedule.

oBilingual (Spanish/English) preferred but not required.

oComputer knowledge including Word & Excel.

oMust work well both individually and as a team player.

oStrong organization and communication skills.

oMust be able to stand and walk for periods of 8 to 12 hours/day for approx. 50 hrs per week.

oMust be able to facilitate and effectively execute training.

oAbility to manage a large team while delegating tasks and ensuring all work is done efficiently.

oCoordinate with Purchaser if on staff or place orders directly on a daily basis.

oManagement certified according to state health department criteria.