CDC

Summary: The Chef de Cuisine is responsible for the complete supervision, organization, operation, hiring & training, creation of quality product and plating of all food served from the kitchen. They will delegate and maintain excellent organization and cleanliness in all areas of the kitchen at all times. The CDC will act as a leader, mentor and coach for the   entire culinary team. They will have complete oversight of all tasks above, as well as setting the tone of professionalism, in   order to adhere to the principles of Campfire: Grace, Grit, Growth, Community & Optimism as outlined below. 

GRACE: Generosity, helpfulness and goodwill. That is how we define grace, and grace defines our actions and our identity. Our most important value, a sense of grace, is at the heart of hospitality. (This is setting the tone, how we motivate, inspire and what sort of energetic presence we bring each day, as well as expect from our team - culture, positivity, and intuition) 

● Oversee the crafting of exceptional food and help maintain a superior standard of kitchen operations. The CDC is responsible for the entire BOH operation of the restaurant, including all aspects of the guest’s culinary experience from the food preparation to dish execution to feedback. 

● The CDC is responsible for ensuring that all sous chefs and their teams provide thoughtful, creative, superior quality, delicious, and beautifully plated food for our guests at Campfire. 

● The CDC will ensure that all dishes coming out of the kitchen will be crafted, seasoned, and plated to specification, p roviding quality food that exceeds expectations.

● Ensure that sous chefs hold fellow team members accountable through clear communication (“clarity is kindness”), p roper training, motivation, teamwork, and, most importantly, leadership. 

● The CDC anticipates potential problems before they affect guest experience and will handle all serious food service   issues with a calm demeanor. Ask questions and be solution minded.

● The CDC works to ensure that all employees (sous chefs, shift leads, and team members) are performing their job responsibilities in all areas of their job descriptions to effectively produce an exceptional culture of teamwork. 

GRIT: Indomitable spirit; firmness of mind; unyielding courage in the face of adversity and hardship. That is grit. We know we will face trying times and difficult situations, but we look ‘em square in the eye and we don't blink. “When the going gets tough, the tough get going.” ( The nuts and bolts of your job - what needs to be done - the management of all process related   to execution of great food ) 

● The CDC acknowledges that they are responsible for managing their time, making sure that they spend their day fulfilling and exceeding Exec. Chefs’ standards.

● The CDC will delegate and ensure Sous chefs, leads, and all other team members are adequately trained and   responsible to provide and maintain exceptional food quality and immaculate kitchen standards. ● The CDC will make tough decisions regarding all performance related issues; will confront poor performance with p roper corrective action, focusing on clarity of expectations, gaps in performance standards, and concrete means for   making improvements. “Be demanding, but not demeaning”. 

● Oversee all systems for ordering, pars, inventories, checklists, and ensure they are followed by the team. ● Directly manage all sous chefs to ensure they are trained, empowered, and adhere to proper standards with regards to ordering, receiving, and preparation/execution of all food items. 

● Ensure all checklists, prep sheets, order guides, recipes, costing and training material is comprehensive, accurate,   and up to date. 

● Overseeing control of food cost through proper ordering and efficiently utilizing all perishables, minimizing loss and making sure the team adheres to recipes correctly. Oversee Sous Chef ordering, inventories, par levels, and cleaning schedules, constantly updating spreadsheets as needed to remain relevant and useful.

● Complete Oversight and review/audit of all BOH labor: scheduling, posting, proper coverage, and daily audits of   clock-in/out, breaks etc. Work with Sous Chefs to make sure they are assisting with managing staff duties,   efficiencies, speed and thoroughness within Campfire’s BOH labor budget.

● Ensure team members strictly adhere to all guidelines concerning personnel hygiene, appearance, and uniforms. ● Uphold food handling, food safety, and sanitation requirements to ensure the health and safety of our guests and employees. Ensure all employees are properly instructed and trained concerning foodborne illnesses, cross contamination, and safe holding temperatures and practices. 

● Conducts detailed daily walkthrough and line checks for Sous Chefs and BOH team members, communicating all corrective actions and ensuring any modifications are made immediately. 

● All kitchen equipment is to be maintained in clean, safe and good working order. It is the CDC’s responsibility to ensure routine preventative maintenance, proper use and cleaning of all equipment to maximize uptime and availability of use for the team. 

● The CDC is responsible for handling all BOH employee conflicts, grievances and issues, including employee coaching, suspensions and terminations. This includes proper documentation and adherence to established SOPs. ● Safety in the workplace. The CDC is responsible for ensuring all team members work safely and diligently at all   times through proper training and use of Campfire’s tools and equipment.  

● Oversee all equipment repairs and maintenance. Take initiative, know who to call, communicate, and document all repairs and maintenance issues. 

GROWTH : Never Stop Learning. Every day we should be better than we were yesterday. Never stop asking questions,   knowledge is progress and progress is hard. Always embrace the best idea regardless of where it comes from. And remember, “your best teacher is your last mistake”. We dig financial growth too, because profit allows us to grow, create, employ good people and give more opportunities to the people within our group. If we continue to grow as individuals and as a community, our potential is limitless. ( How do we get better, do more, and continue to exceed the status quo - including developing the people we hire, the food we make and the profit that comes along with it ) 

STAFF 

● Effectively recruit, hire, schedule, train, and terminate all BOH staff in accordance to Campfire standards and   current business needs. 

● Administer all training and development programs, policy development and documentation for all BOH staff. ● Constantly strive for greater knowledge and heightened morale within the entire BOH team. ● Evaluate each employee’s performance on a regular basis, based on clearly communicated standards and  

expectations. Ensure chefs hold each team member accountable for their individual performance. FOOD

● The thoughtful and innovative use of wood-fired cookery, as well as a sense of place and regular menu changes are all paramount to Campfire. The cuisine should be ultra-seasonal, vibrant, and delicious, showcasing what Campfire stands for in look and flavor profiles. All ideas will be discussed, developed, and presented to the EC for review and approval. A continual eye on refining and improvement is essential. 

● Follow established steps to launch a new menu item, adhering to the SOP: R&D, tastings, pricing, and coordinating   with service manager for menu wording, drop lines, tech sheets, allergy matrix and roll-out. 

● Commitment to excellence and consistency through being honest, transparent, and critical of food execution and p resentation. Constant, actionable, real-time feedback is essential to the success of the entire kitchen team. ● Conferring with culinary staff regarding food issues, allergy modifications, and assisting in execution of special   menus (groups, events, etc) will be an ongoing requirement.  

FINANCIAL 

● Develop accurate and aggressive long- and short-range financial objectives for the restaurant that are consistent with   company goals.

● Maximize financial performance and profit through effective labor planning and COGS control. ● Attend weekly store meetings, prepared with food cost analysis, highlighting issues, explaining them, and offering   solutions to fix them. Identify what’s working, hone in on strengths, and strive for progress where opportunities are found. 

● Bring creative ideas to the table to maximize sales, increase profit, and develop the menu and beyond.  

COMMUNITY: We are all in this together. Campfire is a community of like-minded people who have agreed to spend a p ortion of our lives working toward a common goal. We believe that true innovation and progress comes from group   endeavors. We see restaurants as a place where real communities can be created, from our suppliers to our staff and guests. I nvest in people. ( This is a look at the entirety of the restaurant- the immediate community of FOH staff, managers and even   vendors. Beyond the kitchen, what is your role to contribute to the health of the whole ‘community’.) 

● Maintain positive relationships and strong liaisons with local food vendors to achieve the highest standards, promote   creativity, and drive profitability for Campfire. 

● Maintain knowledge of local competition and industry trends. We hold ourselves to high standards. Know our p eers and engage the greater community.  

● Communicate with sous chefs, managers, bar/beverage directors, all hourly team members, and guests regarding   feedback on food quality, timing, temperature, and consistency. 

● Provide leadership and vision to the organization by assisting the EC, GM, and managers with the development of   short-term and long-term plans centered around new food and beverage ideas based on seasonality and availability. ● Develop an environment and culture that facilitates communication among all management and line staff. Open   communication, fairness, honesty, and respect are paramount to being relevant, clear, concise, and direct. ● Continually providing feedback and direction to Sous Chefs and BOH staff regarding their performance through   daily shift meetings, weekly store meetings, and semi-annually staff performance reviews. 

● Collaborate with the front-of-house team to ensure a seamless and exceptional dining experience for guests. ● Be available as an educator and mentor to FOH staff, answering questions, providing menu details, allergy modification options, and serving suggestions for an enhanced guest experience and greater overall staff knowledge. ● Handle guest feedback open-heartedly and address any food quality or service issues with a solution-oriented mindset. 

OPTIMISM Attitude is everything. We recognize and are grateful for the good and see challenges and opportunities in the rest. No bullshit. We are a team of optimists. Let that reflect in your thoughts, words, and actions, and the world will be a   better place for it. (Be a leader with an amazing work ethic and stellar attitude; bring your best every day - positivity and drive are infectious, and as a leader, you must model these qualities daily!) 

● The Chef de Cuisine models and creates an environment to ensure a positive working environment among all BOH   team members, keeping them engaged, unified, and constantly learning.  

● Engage all Chefs to be role models and positive examples for the entire team in all aspects of the business. ● The CDC will forecast and project a dynamic business environment on a daily basis (tactical platform), as well as a weekly/monthly basis (strategic platform) through the implementation of systems and awareness of the DCR. ● Thoughtful facilitation of meetings around planning, production, and staff, including arranging meetings and agendas and attending meetings with chefs. 

● Works with Chefs to create an environment where the entire team has respect, dignity, and integrity.. ● The CDC will have a keen focus on the development of the all BOH team members, from mindset to skillset and b eyond, providing exceptional quality and a rewarding experience for all customers and fellow staff, ensuring our team’s time with us is well spent.

Other Duties & Responsibilities 

● Monitor daily/weekly/period budgets, performance and control systems through our Daily Cost & Revenue Worksheet (DCR), daily manager closeout reports (CTUIT), inventory reporting, labor and overtime audits (Toast), employee action and incident reports (CTUIT), invoice uploading and cost adherence (Plate IQ) and Profit and Loss statement reviews (P&Ls, General Ledgers). 

● Attend weekly meetings to report on the ‘state of the kitchen’. Come prepared with personnel issues, labor analysis, new dishes. 

● Ensure that all CDC responsibilities and duties are being accomplished in your absence during scheduled   days off, PTO, or illness.  

● Run the kitchen as if it were your own! We are counting on you to have an owner’s mindset, take the reins, oversee all responsibilities.