Culinary Lead & Kitchen Operations Manager

Job Type Full-time Description Position Chef de Cuisine FLSA Classification Professional Employee, Exempt General Description Of Work With delegated authority, reporting to the General Manager and the Executive Chef, the Chef de Cuisine is responsible for… Essential Function Set up the kitchen with cooking utensils and equipment, like knives, pans, and kitchen scales Study each recipe and gather all necessary ingredients Cook food in a timely manner Delegate tasks to kitchen staff Inform wait staff about daily specials Ensure appealing plate presentation Supervise Cooks and assist as needed Slightly modify recipes to meet customers’ needs and requests (e.g., reduce salt, remove dairy) Monitor food stock and place orders Check freshness of food and discard out-of-date items Experiment with recipes and suggest new ingredients Ensure compliance with all health and safety regulations within the kitchen area Requirements Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education And/or Experience A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. A minimum of 2 years of experience in management. At least 6 months experience in a similar capacity. Skills Proven work experience as a Chef or Cook Hands-on experience with various kitchen equipment (e.g., grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques Leadership Skills Ability to remain calm and undertake various tasks Excellent time management abilities Up-to-date knowledge of cooking techniques and recipes Familiarity with sanitation regulations Culinary school diploma preferred Language Skills Ability to read, speak and interpret documents in clear English. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Physical Ability Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 10 hours). Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. #J-18808-Ljbffr The Genuine Hospitality Group