Chef de Cuisine

Overview

Bar Bouchée (Awarded French restaurant) is seeking a talented, innovative, and experienced Chef de Cuisine with a background in French Cuisine. The Head Chef should have at least 4 years of experience as Chef de Cuisine or Senior Sous Chef in a similar establishment.

• Preparing meals and food to meet the specifications of guests in a timely manner
• Ensuring kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements
• Scheduling the team according to the business
• Overseeing the day-to-day operation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized, and sanitized

• Strong leadership and relationship management skills and ability to lead by example
• Passion for creativity and knowledge of French cooking techniques
• SERV Safe and Food Safety Handler Manager certifications preferred
• Food and labor cost management
• Assist in hiring, development, training, and mentoring of staff and act as a resource to them
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Maintain a team-oriented atmosphere.
• Perform all reasonable requests from the management team and customers.
• Minimum 7 years' culinary arts experience, including previous experience in a management role.
• Minimum 4 years' Sous Chef or Chef de Cuisine experience in a fine dining establishment or similar establishment.
• Strong knowledge of kitchen equipment and best practices.
• Proficient computer skills in Word, Excel, and the kitchen computer production system.
• Good decision-making skills and the ability to proactively make changes as needed.
• Ability to communicate effectively with associates, management, clients, and vendors if necessary.
• Ability to work flexible schedule to accommodate business levels.