Chef de Cuisine - Gjelina NYC

Chef De Cuisine

Salary Range: $80,000 - $120,000 per year (DOE and state)

POSITION SUMMARY:

Oversee and participate through consistent training in the preparation of all food and food-related procedures and quality. Plan, develop and price menu items with the CEO, order all food, and keep records and accounts.

Manages all kitchen staff. Is responsible for the overall direction, coordination, and evaluation of all aspects of the kitchen and kitchen employees. Carries out management responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Solution driven; positive leadership is a key responsibility.

General Attributes:

• To maintain product quality above all else, putting customer's satisfaction over profit.
• To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both your managers and your colleagues.
• To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done).
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance.
• To be flexible, responding quickly and positively to changing environments.
• To maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals.

Essential Duties and RESPONSIBILITIES (Other duties may be assigned):

• Operating and managing the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
• Preparing ingredients and other kitchen equipment.
• Developing new recipes for seasonal menus.
• Facilitate proper inter-departmental communications and organization.
• Staff evaluations (training, 90-day, annual). Establish written development and performance goals for all team members and monitor progress.
• Ensure appropriate staffing. Assists with the hiring of staff, including sous chefs, and ensures that hiring/disciplinary/termination standards follow all company guidelines.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members when needed.
• Preparing all food items as directed in a sanitary and timely manner
• Establishing and maintaining recipes, portion controls, and presentation specifications
• Understanding and knowledge to properly use and maintain all equipment in the station
• Sourcing/tracing all ingredients used
• Quality assurance of product and communication when necessary
• Communicating all necessary repairs to equipment
• Plan, schedule, manage, lead and direct department operations.
• Coach and lead Sous and cooks to ensure execution of the company's standards and procedures.
• Lead the implementation of company/department initiatives by developing action plans and directly motivating and instructing the team on the implementation plans.
• Consistently monitor and manage department staffing levels
• Consistently review department operations to identify any problems, concerns, and opportunities for improvement.
• Develop and implement a positive learning environment and supportive training culture.
• Analyze relevant reports to identify and address trends and issues in department performance.
• Plan and control daily labor schedule.
• Lead and supervise to ensure compliance with The Company policies.
• Supervise ServSafe practices with regard to personal cleanliness and food handling.
• Follow and adhere to the code of conduct.
• Ensure compliance with all labor laws, policies, and procedures and address any violations immediately (directly or through management staff).
• Perform other duties and responsibilities as required or requested by management.

SUPERVISORY RESPONSIBILITIES: Oversees Employees of the kitchen department and is responsible for the overall direction, coordination, and evaluation of the department. The CDC leads and supervises Sous Chefs. Supervisory responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; ensuring meal and rest periods are provided; appraising performance; rewarding and disciplining employees; addressing complaints; and resolving problems.

QUALIFICATIONS/REQUIREMENTS: 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. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.

• 5+ years of leadership experience or related experience.
• Manager ServSafe certified.
• Advanced understanding of professional cooking and baking skills
• Ability to take direction/give direction/delegate
• Manage and cultivate a team environment
• Work calmly and effectively under pressure
• Problem-solving abilities, be self-motivated and organized
• Leadership skills with the ability to coach and mentor staff in the department
• Demonstrates good judgment, integrity, trust, ethics, and values.
• Excellent communication skills. (Bi-lingual English and Spanish a Plus, but not required)
• Good understanding and ease with Microsoft Office, Excel/Google Sheets literacy
• Ability to understand and interpret financial statements
• Ability to take direction from CEO
• Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays.
• Must have reliable transportation.
• Strong communication skills (written and verbal).
• Ability to use discretion and provide direction to the team.
• Must thrive in a fast-paced environment.
• Must have strong work ethic, trust, integrity, and accountability.
• Exceptional time management and organizational skills.
• Ability to provide exceptional guest service that exceeds expectations.
• Ability to exercise independent judgment.
• Detail and action-oriented.
• Must be able to follow all safety, health, and sanitation procedures.
• Knowledge of all dishes on the menu, to be able to identify them and to know their ingredients
• Ability to use all relevant items of equipment
• Understanding, knowledge, and ability to comply with safety, sanitation, and handling procedures
• Ability to prioritize work activities and provide accurate information and assistance to any management or colleagues' request in a timely and courteous manner.

Other Requirements:

• Sexual Harassment Training
• WorkersComp Training
• Must understand how to abide by the rules of the Department of Health related to Food

PHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to perform the essential functions of this job successfully. The Company is an Equal Opportunity employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Pastry Chef is regularly required to stand and walk for long periods of time. The Pastry Chef supervises employees who do the following and, on a rare occasion, may be required to assist and thus General Manager must also have the ability to lift and/or move up to 35 pounds regularly; frequently lift and/or move up to 45 pounds; occasionally lift and/or move up to 50 to 60 pounds; work with restaurant equipment (dough machine, ovens, fryers, knives, pots and pans, etc.); Bending, stooping, reaching, twisting, grasping, pinching, smelling, tasting, reaching/lifting above shoulders in a repetitive manner; use hands to finger, handle, or feel; reach with hands and arms; talk and hear; and work with cleaning solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT: The work environment characteristics described are representative of those a Pastry Chef encounters while performing the essential functions of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.