Chef de Cuisine/Sous Chef

Chef De Cuisine/Sous Chef

The Boathouse at Sunday Park - Midlothian, VA 23112

Overview

Position Type Manager Job Shift Any Education Level Not Specified Travel Percentage Negligible Category Management

Description

HOUSEpitality Restaurants: The Boathouse, Casa del Barco and Island Shrimp Co.

Welcome to The HOUSEpitality Family! We are the restaurant group who owns and operates all Boathouse, Casa del Barco and Island Shrimp Co. locations in and around Richmond, VA. Our Guests come to us to Celebrate Life one bit at a time with great views, unique character, and delicious food! We are looking for passionate professionals that want to provide exceptional service while having fun and making money.

Chef de Cuisine is a full-time salaried position utilizing the HOUSEpitality Family core values to oversee all kitchen operations. This individual relies on experience and communication skills to accomplish performance, financial, and developmental goals. The CDC will help grow and maintain a strong team oriented culture across all departments. This position will operate within the yearly budget and be accountable in part for costs of goods, labor, and sales. The Chef de Cuisine provides continued culinary training and development for back of the house employees and ensures food and plate presentation are to standard. The CDC role will be able to give and receive feedback for a thriving work environment.

Core Responsibilities:

• Knowledge and implementation of all local, state, federal safety and sanitation laws and regulations
• Represent company as an industry professional in both communication and appearance
• Maintains expected COGs and Labor goals on a consistent basis
• Consistent inventory and ordering control
• Accurate checking of deliveries and inventory rotation (FIFO)
• Hire, train, certify, and review back of the house positions
• Supervises prep, cooking, and presentation ensuring standards
• Follows, add to, and edits all checklist and line checks as needed
• Accountable for the success of private, holiday, and promotional events
• Holds self and others accountable to company core values and standards
• Proactive in self development and growth
• Implements feedback and coaching from leaders for development and growth

Compensation:

• Salary plus management incentive program
• Medical, Dental, Vision Insurance
• Company Life, Short Term Disability, Supplemental Life
• 2 weeks of Paid Time Off
• Meal benefits
• Tuition reimbursement

Qualifications

Desired Experience and Attributes:

• 4+ years experience including working knowledge of all kitchen stations
• Flexibility in scheduling, working major holidays and seasonal high-volume periods
• Flexible disposition for changes made by Leadership management to menus and procedures
• Able to work large events, expedite line, lift 50 pounds and stand for extended periods
• Honed soft skills for working efficiently, effectively, and respectfully to foster and maintain a positive team culture
• Motivational management style with ability to work in a team environment and see the bigger picture
• Strong customer service orientation with a willingness to share knowledge and care about others
• ServSafe Manager Certified (preferred, not mandatory)