Chef de Cuisine

JOB SUMMARY

A Chef de Cuisine is skilled in supervising culinary production and ensures that all food meets the highest quality standards. Further responsibilities include planning the menu, designing the plating presentation for each dish, coordinating kitchen staff, and assisting as required. The Chef de Cuisine creates a positive work environment for our employees through friendly, caring and professional communication, making sure to pass down a culture of excellence.

include but are not limited to:

• Have an extensive knowledge of our restaurant’s food offerings and beverage program
• Possess a strong familiarity with food service regulations and proper food handling procedures
• Demonstrate strong operational skills and impeccably high standards of service
• Direct staffing, training, and evaluation of kitchen employees in accordance with our policies and procedures
• Teach proper cooking techniques to guarantee that all guests receive outstanding food products made per our restaurant specifications and standards
• Train and coach staff to focus on recipe adherence, addressing poor performance and correcting bad habits
• Execute all menus and recipes as introduced by the company
• Manage training for sous chefs to ensure the development of their leadership and culinary skills
• Oversee purchasing of food and related items, including finding sources for new products
• Responsible for food and labor costs and other related restaurant expenses
• Maintain a clean and safe work environment through timely repair and upkeep
• Ensure compliance with health, sanitation, liquor, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members
• Fulfill all record keeping and administration requirements including financial statements, invoices, inventory, and employee paperwork
• Proficient in Microsoft Suite:
  Outlook, Word, Excel; and Restaurant POS Systems
• Expected to continue self-education of food trends through networking, books and periodicals
• Create a positive work environment for our employees through friendly, caring and professional communication
• Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure
• Embody and deliver on exceptional service and hospitality

Supervises management of Sous Chefs and hourly kitchen employees, responsible for the overall direction, coordination, and evaluation of the back of house and carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees, planning, assigning, and directing work, appraising performance, rewarding, and disciplining employees, addressing complaints and resolving problems.

To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts.

The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be twenty‑one (21) years of age or older.

Completion of a post‑secondary culinary arts program and 3 to 5 years culinary experience, preferably in a supervisory role.

Ability to read, analyze, and interpret common scientific measurements, recipes, and financial reports. Must be able to communicate clearly and effectively with employees, dining room staff and guests. Must be able to facilitate the communication process.

Ability to apply concepts such as fractions, percentages, ratios, and proportions.

Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

It is the employee's responsibility to…