Chef De Cuisine

Job Description

Job Description

Chef de Cuisine - Job Description

A Chef de Cuisine ensures consistency in the execution of the restaurant’s culinary direction while being an extraordinary leader. They work to assist in building a team and culture through effective training and mentorship, all while continually analyzing the stated standards for the purpose of elevating and developing new ones. The Chef de Cuisine trains the team to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. This role oversees and coordinates the planning, organizing, training and leadership necessary to achieve stated objectives including sales, costs, employee retention, guest services and satisfaction, food quality, cleanliness and sanitation. They participate in creating menu items using a variety cooking techniques and ingredients.

Your Responsibilities:

• Embodies the standards of the Restaurant Brand by displaying professionalism in all forms of Demonstrate the ability to lead and build capable teams and be a steward of our culture.
• Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee retention and Ensure effective leadership and communication throughout the property.
• Work as a member of the leadership team to achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working
• Manage and develop direct reports towards individual growth and quality standards of
• Ensure consistent, thorough, and timely communication to subordinates, peers, managers, guests and vendors.
• Assist in development of budgetary goals and achieving to grow the
• Work in support of the Culinary Management Team to ensure that all food and products are consistently prepared and served according to the restaurants portioning, cooking and serving
• Work in collaboration with Culinary Management Team to ensure that all financial goals are being attained and satisfying the restaurants requirements of profit and sale growth, and cost management.
• Develop all menus, including daily and seasonal Properly document all recipes and techniques in accordance to stated standards. Coordinate with Service Team regarding any special service method/presentation, plate/utensil, etc needed.
• Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the
• Provide detailed information regarding menu descriptions. Participate in daily service meetings and answer any team member questions regarding menu item, cooking techniques, etc.
• Supervise the kitchen team, assuring that direction and guidance is provided and quality standards are achieved.
• Fill in where needed to ensure guest experience is never compromised as a result of operational
• Continually mentor and provide opportunities to advance the education and development of staff as it relates to food, wine and service.
• Be prepared to expedite service efficiently and effectively maintaining the proper pace and food quality. Work closely with dining room Expeditor and team to ensure and elevated guest experience.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely
• Ensure that staffing attendance is matching the operations needs and that any changes in scheduling have been reviewed and approved by management team.
• Responsible for all Back of House hiring, scheduling and counseling consistent with policies and procedures set forth in coordination with General Manager and Human Resources Team.
• Works with Human Resources to ensure that policies and procedures are being followed and employee management systems are maintained
• Know, follow and implement all policies and procedures regarding personnel, and administer prompt, fair and consistent corrective action for all violations of company policies, rules, standards and procedures.
• Scheduled labor as required by anticipated business activity while ensuring that all positions are staffed and as labor cost objectives are met. Modify staffing configurations based upon increases or decreases in sales volumes. Oversee all BOH employees hiring procedures, training, planning and directing work, and progressive coaching and counseling.
• Receive and Approve Paid Time Off and Sick Time requests for all BOH Employees. Ensure hours are processed in Timekeeping System.
• Ensure employee schedules are published in a timely manner
• Monitor payroll and time management systems and ensure up to date to avoid payroll errors and delays.
• Coordinate Culinary, Pastry, and Stewarding Team tasks and responsibilities and communicate in a clear and effective way.
• Develop relationships with our vendors and ensure restaurant is in good standing.
• Oversee purchasing responsibilities on a daily basis. Verify all deliveries for proper quantities and quality. Take appropriate action to rectify any issues to assure the restaurant has appropriate ingredients and supplies. Conduct accurate accounting of invoices.
• Ensure that all equipment and the overall environment is kept clean and kept in excellent working condition through personal inspection and by following the properties preventative maintenance programs.
• Scheduled labor as required by anticipated business activity while ensuring that all positions are staffed and as labor cost objectives are met. Modify staffing configurations based upon increases or decreases in sales volumes.
• Conduct inventories on a daily, weekly and monthly basis in accordance to restaurant policies and prepare and maintain all relevant financial and inventory reports; review and analyze sales to ensure stock rotation and that profitability remains within targets
• Responsible for maintaining a Safe & Comfortable work environment for all team Ensure all health and safety protocols are implemented and maintained. Guarantee any heath procedures are executed daily.

Your Qualifications:

• Minimum three to four (3-4) years’ experience working in fine dining restaurant or establishment of similar
• Minimum 3 years’ experience as a Sous Chef preferred
• High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure)
• Associate Degree or equivalent Certification in Culinary Arts
• Knowledge of computer accounting programs, math skills as well as budgetary
• Demonstrated knowledge and experience with managing inventory and cost control is preferred
• Must be able to demonstrate knowledge of planning and forecasting
• Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems).
• Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed.
• Must have excellent leadership, organizational, communication, decision-making, and problem-solving skills.
• Must be able to multitask in a demanding, high volume environment under limited
• Impeccable service standards, attention to detail, and time
• Professional demeanor and polished appearance with the ability to interact with patrons and all types of team members.
• Previous experience with pre-opening of a food and beverage venue is a
• Must be able to speak, read, write and in clear

The ability to speak a secondary language is convenient but not necessary.