Chef de Cuisine

The Chef de Cuisine at Absteak by Chef Akira Back is a dynamic culinary leader responsible for crafting and executing an innovative culinary vision, ensuring exceptional kitchen operations, and upholding the highest standards of food quality and safety. This natural leader fosters a culture of excellence within the culinary team, emphasizing the core value of 'TEAM.' With a focus on financial stewardship, the Executive Chef manages budgets, implements cost-effective measures, and ensures optimal profitability. This role involves meticulous quality assurance, guest experience enhancement, supplier relations, and reporting directly to Chef Akira on kitchen performance. The Executive Chef is a key contributor to the restaurant's success, embodying a passion for culinary excellence, genuine connections, and teamwork.

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This job description is a summary of duties; however, it is by no means an all-inclusive list. It is merely a broad guide to expected duties of the position. 

Key Responsibilities:

Strategic Culinary Leadership:

• Develop and execute an innovative culinary vision aligned with the restaurant's brand and target audience.
• Curate and refresh seasonal menus, showcasing creativity while ensuring profitability.

Operational Excellence:

• Oversee day-to-day kitchen operations, ensuring precision in food preparation, cooking techniques, and plate presentation.
• Uphold uncompromising standards of food quality, hygiene, and safety.
• Effectively manage kitchen staff, from recruitment to performance optimization.

Quality Assurance:

• Conduct meticulous inspections to guarantee adherence to recipes, portion control, and presentation aesthetics.
• Implement and monitor inventory control procedures, overseeing procurement to guarantee ingredient freshness and quality.

Financial Stewardship:

• Develop, manage, and optimize kitchen budgets, exercising financial prudence in food, labor, and operational expenditures.
• Introduce cost-effective measures to enhance kitchen efficiency without compromising culinary standards.

Collaborative Engagement:

• Collaborate closely with the restaurant management team to plan and execute special events, promotions, and thematic culinary experiences.
• Cultivate robust relationships with suppliers and vendors to ensure a consistent supply of premium ingredients.

Talent Development:

• Foster a culture of excellence, providing leadership and mentorship to kitchen staff.
• Conduct regular training sessions to enhance the skills and knowledge of the culinary team.

Innovation and Industry Awareness:

• Stay abreast of industry trends, emerging ingredients, and cutting-edge culinary techniques.
• Continuously seek opportunities to elevate the restaurant's culinary reputation and offerings.

IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE POSITION WILL BE EVALUATED ON THE FOLLOWING QUALITIES: 

• Accountability 
• Development 
• Working relationships 
• Judgment 
• Leadership
• decision-making
• problem analysis and problem-solving
• planning and organizing
• resource management
• stress tolerance
• high energy level
• Quality of work 
• Job skills knowledge 
• Productivity 
• Dependability 
• Punctuality 
• Adherence to Policy 
• Verbal communication 
• Attitude 
• Appearance 
• Teamwork 
• Guest satisfaction 

EDUCATION/REQUIREMENTS: 

• High School Diploma required; Bachelor’s Degree preferred
• Proof of eligibility to work in the United States
• Valid Driver’s License
• 21+ years of age
• California Manager Food Handlers Card 
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards

WORKING KNOWLEDGE REQUIREMENTS: 

• Minimum of three (3) years of service experience in a fine dining restaurant (preferably in a similar dining concept)
• Above average skill in math and algebraic equations using percentages 
• Proficient in Windows, Microsoft Office, iOS, POS systems (Computer literacy) 

• Proven track record as an Executive Chef or in a comparable leadership role within a high-volume, upscale dining establishment.
• Culinary degree or equivalent certification from a recognized institution.