Chef de Cuisine

Chef de Cuisine

The Chef de Cuisine oversees our client kitchen operations, banquet production and provides organizational and creative support to The Living Room. This role balances excellent cooking skills with managerial decision-making and team leadership; always following Avocet Hospitality's Vision, principles and Standard Operating Procedures. The Chef de Cuisine will make key decisions about menu items, ingredients and personnel within a restaurant's kitchen, with the approval and guidance of the Restaurant General Manager.

Main duties and responsibilities:

• Coordinate meal preparation
• Oversee food quality
• Develop menus
• Select and source ingredients
• Maintain kitchen cleanliness and safety
• Logistics
• Supervise and assist execution of all meal periods, banquets, and amenities.
• Scheduling.
• Maintain organization of food storage areas.
• Ordering from vendors.
• Daily food preparation.
• Collection, coding, and processing daily invoices.
• Daily kitchen log.
• Record and maintain for 90 days a daily log of hot and cold holding temperatures of 2 hot and 2 cold items per meal period.
• Record and maintain for 90 days a daily log of shellfish tags, dated upon sale.
• Record and maintain for 90 days a daily refrigerator log from each meal period.
• Conduct daily line checks for food quality, taste, freshness, and ensure that holding temperatures are in compliance.
• Other duties as required.

Supervisory responsibilities: Sous Chef, kitchen manager, kitchen supervisor, lead line cook, expo, line cooks, prep cooks, stewards

Working conditions:

The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equipment to be used: General cooking appliances including but not limited to the following: Gas Range, Grill, Charbroiler, Fry-o'later, meat slicer, food processor, blender, convection oven, steam table, hot holding cabinets, sharp knives. Physical & Mental Requirements:

· Must be able to stand for extended periods of time.

· Must be able to push, pull, lift, and carry up to 50 pounds.

· Must be able to communicate with team members and other members of management both verbally and written. Ability to adapt in an ever changing and sometimes stressful work environment

Work Environment:

· Always work indoors.

· Often wear uniforms such as aprons or jackets.

· Are often exposed to hazardous situations and conditions that produce cuts or minor burns.

· Are often exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.

· Sometimes wear protective and safety attire, such as gloves.

· Work physically near others.

· May work near contaminants and hazardous equipment.

· Sometimes work in a noisy and distracting environment

Must have:

· Associates Degree or related work experience. The Chef de Cuisine will have had formal culinary training either from a Culinary/hospitality associates program or related work experience.

· ServSafe Managers Certification. The Chef de Cuisine will have current ServSafe Managers Certification or become certified within 30 days of employment.

· Minimum 2 years work experience. The Chef de Cuisine will have a minimum 2 years as either Sous Chef or Chef de Cuisine in a top tier Restaurant or Hotel (previous Chef de Cuisine experience preferred)

· Time management skills. The Chef de Cuisine must manage their time and the kitchen team effectively to prepare ingredients for meals and prepare meals. It is essential that they find the most productive workflow to maximize profit and minimize customer wait time.

· Cooking skills. The Chef de Cuisine must be an excellent chef and demonstrate proper cooking technique of fish, meats, sauces, and vegetables in accordance with the outlet's recipe book and menu cards.

· Communication skills. The Chef de Cuisine must have the ability to communicate clearly verbally, as well as have written communication skills both with pen and paper and email.

· Computer Skills. The Chef de Cuisine will have the ability to use basic functions of computer applications such as Word and Excel.

· Knife skills. The Chef de Cuisine will possess and demonstrate superior knife skills to ensure proper and even cuts, correct proportioning/fabrication of proteins, and consistent plate presentation of menu items

· Must be passionate about the Food & Beverage and Hospitality Industries with great communication skills and an inclination for mentoring.

· Must be familiar with both the fine dining and casual dining aspect of the job

· Must have the ability to multi-task and perform well under stressful circumstances.

· Must possess the highest levels of integrity as well as innate leadership skills. Avocet's idea of leadership is one of leadership through service

· Must be able to be a quick decision maker and problem solver

· Must have a creative, almost visionary approach to the day-to-day business identifying, fleshing out and implementing ideas to stay relevant as opposed to staying static

· Must be willing and able to stand for long periods of time, lift up to 50 pounds, work long hours, work nights, weekends and holidays