Chef de Cuisine

Olio e Piu is seeking a passionate and experienced Chef de Cuisine who is responsible for overseeing the day-to-day optimal and efficient performance of the kitchens, and assisting the Executive Chef and Corporate Chef in cost management structures around food cost and preparations.

Our work environment includes:

• Growth opportunities
• Lively atmosphere
• Employee satisfaction-minded
• Company perks + competitive benefits

Details:

Finance & Purchasing

• Maximizes profitability of culinary department by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget
• Costs all recipes regularly to ensure profitability targets are achieved
• Oversees purchasing program, including sourcing, establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage
• Implements waste tracking system, as needed
• Manages relationships with food vendors; Continually drives low cost through purchasing strategy; Ensures all food products received meet the highest standards of quality
• Manages GL accuracy for all culinary products; Establishes invoicing procedures and other controls to ensure accuracy; Addresses and corrects discrepancies or invoicing issues immediately
• Establishes weekly inventory cycle; Ensures consistent, accurate and timely completion of inventory
• Cultivates positive, professional relations with vendors including interactions on property with culinary staff

Operations:

• Develops and implements operating standards for the culinary department
• Manages Sous Chef, cooks and porters in their daily responsibilities, providing clear, effective direction
• Ensures all items are prepared properly and in a timely manner for service daily
• Establishes line check procedure to ensure DOH compliance multiple times daily; Conducts line checks multiple times per day when on duty to ensure DOH compliance; Addresses all DOH violations immediately
• Ensures no members of staff are permitted to work if they are not suitably dressed or groomed
• Approves any maintenance or repairs needed.
• Oversees menu and recipe creation, structure, offerings, titling, pricing; Develops featured items for holidays, special events and promotions
• Promotes and practices safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment
• Reviews and approves payroll for culinary staff; Reviews daily time punches for accuracy; Addresses time clock abuse (clocking in early or late) via coaching and/or documentation

Staff Management:

• Hires, trains, supervises, manages, coaches, counsels, and evaluates all members of the culinary team
• Participates in training of Front of House (FOH) staff as it pertains to menu and food knowledge
• Delegates hourly staff scheduling amongst Chef team; Approves weekly schedule for hourly culinary staff
• Establishes regular communication with culinary team, including pre-shifts, meetings, trainings, etc.
• Oversees all staffing pars; Posts for open positions; Interviews and gives final approval for culinary hires
• Ensures all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality and presentation required of each dish
• Oversees performance review process for all culinary employees; Delivers reviews to all Chefs
• Provides final approval for all culinary disciplinary write-ups and terminations; Ensures disciplinary and termination decisions are compliant with employment law, and minimize risk to The Group

Essential Functions:

• Able to lift 30+ pounds
• Fluent in both written and spoken English
• Must have considerable skill in math and algebraic equations using percentages
• Demonstrates positive leadership characteristics which inspire team members to meet and exceed standards
• Polished personal presentation; Grooming meets The Group standards, as outlined by Employee Handbook
• Communicates information effectively and efficiently
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions
• Ability to perform essential job functions under pressure, maintains professionalism when working under stress
• Maintains general knowledge of location, transportation, management team, etc.
• Ability to utilize traditional software programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), and any additional systems as needed; Ability to access and accurately input information using a moderately complex computer system
• Participates in community events and ensures corporate social responsibility goals of The Group are met
• Ensures that all staff are compliant with Company’s policies and procedures, as well as city, state and federal laws
• Attends and/or organize mandatory meetings including staff meetings, leadership meetings, etc.
• Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
• Unpack, stock, & organize all items in and around the restaurant to maintain highest level of cleanliness possible throughout restaurant pre-opening & after
• Perform all other related and compatible duties as assigned by the General Manager or Senior Level Leadership
• Adhere to all HR policies and procedures