Chef De Cuisine

Kitchen Manager

Directly responsible for all kitchen functions including food purchasing, cost control, preparation and maintenance of quality standards, scheduling, and food inventory. Train employees in methods of cooking, preparation, plate presentation, portion control, sanitation and cleanliness.

Essential Functions/Key Responsibilities:

• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.
• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Work with Sous Chefs to plan and price daily specials that are consistent with the restaurant's concept.
• Ensure that all products are ordered according to predetermined product specifications, received in correct unit count and condition, and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
• Control food cost and usage by following proper product storage procedures, standard recipes, and waste control procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Promote and maintain positive attitude with all team members.
• Schedule labor as required by anticipated business activity, while ensuring that all positions are staffed when and as needed, and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the General Manager.

Qualifications:

• This position is well suited for a hands-on individual with no less than 5 years of experience in varied kitchen positions, and 2 years previous experience in a similar role.
• Above average computer skills and proficiency in Microsoft Office Suite, POS, and Back of House systems.
• Excellent organizational and prioritization skills, ability to multi-task.
• Excellent verbal and written English communication skills.
• Ability to work in a fast-paced environment under pressure.
• Be able to reach, bend, stoop, and frequently lift up to 80 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Must be fluent in budgeting, inventories and ordering, scheduling, and training and development.
• Serv Safe Certification.
• Successful completion of Manager Training Program.
• A passion for EXTREME HOSPITALITY.