BOH Chef De Cuisine

Position Purpose: the chef oversees the kitchen operations and assists in menu development inventory purchasing of supplies and cost Responsibilities/Accountabilities: As ManagerAssist executive chef when he is present and take responsibility when he is absent (specific examples: find staff to cover call outs handle employee conflicts report problems on time handle food deliveries etc.)Assist with staff food training and the generation of the necessary training materials (creating recipes others can follow scheduling tastings to keep the quality of product consistent attending pre-shift meetings to explain specials of the day teaching about ingredients and their origin present in the kitchen during the service of all meal periods you are scheduled for: breakfast lunch afternoon tea and cook dishes according to the recipes while following the pace of last minute menu changes 86 items efficiently to front of the house team (in the absence or when directed by executive chef)Communicate all food-related issues to the appropriate to front of the house team (in the absence or when directed by executive to work in the line if needed and requested by the executive ManagementContinually review and manage performance of all culinary staff and share feedback with chef (monitor all cooks and their work coach when improvements are needed alert executive chef or corporate chef if there are any issues etc.)Understand follow and direct others in current safety PresentationAssist in and do preparation of the dishes while training others to achieve each dish presentation as set up and directed by executive chef and achieve 100% consistency during assist in creating of new offerings (specials and seasonal menu changes) Maintain the quality and the presentation of food to achieve favorable guest feedback. FinancialFollow company procedures to ensure proper and accurate food proper inventory of food items make sure we dont run out make sure food produce is always fresh executive chef in keeping the food cost and labor cost aligned to given strong communication with front of the house management at all executive chef with proposals of the menu changes hand in hand with costing ingredients search and tasting chef in following procedures when it comes to menu changes (introducing the dishes creating menu descriptions organizing tasting for service staff in timely manner etc.)Keep all culinary and back of the house documentation up to date including but not limited to:Job Duties and Opening/Closing Checklists Food Operations Manual/ Recipe Book Personnel Forms such as new hire paperwork termination form etc. (please ask managers for instructions if needed) Communicate and work closely with PR team to highlight the food offerings and to respond to media all meetings requested by Director of Operations and Ownership or when chef requests company OUTLOOK for all incoming email in Avero reporting / Remain up to date with daily compliance with all health department rules and regulations to pass the -DevelopmentIt is understood that as the Chef de Cuisine you are responsible to maintain current knowledge of the world of foods and ingredients. You will be required to continually develop this knowledge on your own time and follow the current successful local trends. G&D Restaurant Associates Company will assist in any way possible with any educational goals that relate to your work duties and responsibilities. Minimal Essential Requirements:Must have experience with electrical cookwareAbility to communicate and understand direction in English to ensure safety in the workplace. Ability to understand respond and engage with co-workers managers and guests in ability to work as part of a team and personal management and ability to work under pressure to manage high volume of listening learning skills reading and speaking comprehension to lift up to be available to work 53 hours per week.