Chef de Cuisine

Chef De Cuisine

Position Title: Chef De Cuisine

Location: Kirkland, WA

Work Schedule: Monday-Friday 6:00am - 4:00pm Pacific

Salary: $95,000 - $102,000 / year

Become part of Restaurant Associates, the industry's leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards - Best Places to Work, This is R/A!

Job Summary

The Chef De Cuisine for Restaurant Associates takes ownership for the overall success of the Caf Food Program. This entails adhering to the Partner's culture and guidelines, the Health Department's regulations, and R/A standards of food quality, freshness, and presentation. This position is accountable for the kitchen's daily administrative, operational, and culinary tasks, including sanitation and safety. In addition, the Chef De Cuisine also motivates, trains, develops, and directs the employees to accomplish the objectives of the operation and maintain a positive relationship with the partner.

Approximately 50% of time spent working in the kitchen with the remaining 50% of the time dedicated to administrative duties, menu research, and development.

Job Objectives

In the performance of their respective tasks and duties, all employees are expected to conform to the following:

• Perform quality work within deadlines with or without direct supervision.
• Interact professionally with other employees, partners and suppliers.
• Work effectively as a team contributor on all assignments.
• Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

Job Description

Overall Management:

• Meet all timelines for payroll, caf service, accounts receivable, human resources, corporate programs, and all other project deadlines given by the client and management
• Teach and adhere to Restaurant Associate philosophy, culture, and commitment to quality food and exemplary service
• Have a passion for food and service
• Ensure all products and purchases meet R/A sustainability guidelines
• Have knowledge of and enforces the R/A contractual agreement

Supervision and Development of Staff:

• Train and supervise the daily conduct of the staff
• Supervise the adherence to proper uniform standards following the employee handbook and established account guidelines
• Evaluate staff and actively work to develop managerial leadership and culinary skills
• Conduct coaching sessions and disciplinary actions
• Ensure that all training standards are met and documented for direct hires, including but not limited to F.A.C.T. Training Completion and Safety Training

Customer Service and Partner Relations:

• Represent the company in a courteous, efficient, and friendly manner in all customer, partner, and employee interactions
• Interact with partner and resolve partner complaints in a friendly and service-oriented manner
• Communicate with the partner honestly, accurately, and in a timely manner

Financial Management and Analysis:

• Ensure that all culinary personnel follow the proper time and attendance policy
• Responsible to make sure that labor and food cost budgetary goals are met
• Responsible for placing proper orders, sourcing the best local and seasonal ingredients, and following purchasing guidelines
• Complete inventory on an appropriate schedule

Kitchen & Caf Supervision:

• Ensure that overall caf kitchen space meets the standards as presented, as well as oversee the daily appearance and upkeep of the kitchen
• Supervise the proper garnishing and presentation of food
• Ensure that the overall caf meets the standards as presented, as well as oversee the daily appearance of the entire caf
• Monitor daily signage for proper spelling and descriptions

Special Events:

• Assist Catering Management team with special events as needed with staff and culinary support

Marketing/Sales:

• Work with General Manager to plan seasonal tastings of new menu items and solicit feedback from partners

Food Programs:

• Write menus that demonstrate creativity, concept authenticity and intent, seasonality, healthy balance, and variety
• Ensure that high-quality food items are creatively well prepared and presented in a cost-effective manner
• Lead the culinary staff in all Restaurant Associates Corporate initiatives including Circle of Responsibility, Low Carbon Diet, and Farm to Fork Programs
• Prepare a well-balanced menu that meets the cultural and dietary needs of the caf partners
• Meet and exceed the expectations of the customer and client perceived value
• Ensure that all products and ingredients that are used are purchased following R/A purchasing standards and sustainability commitments
• Work with management team to ensure that all display, catering, and caf culinary set up meet specific account standards
• Make sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client

Food and Safety Responsibilities:

• Adheres to all Health Department, OSHA, and ADA regulations
• Follows all Safety Manual guidelines
• Adheres to all allergen training
• Develop and revise station specific daily and weekly cleaning checklists and oversee their accomplishment
• Conduct weekly F.A.C.T. meetings and ensures that regular trainings are occurring in units
• Report any injury, accident, and/or foodborne illness incident for partners and/or staff accurately and in a timely manner to the General Manager
• Train all personnel in safe operating procedures of all equipment, utensils, and machinery
• Provide safety training in lifting, carrying, hazardous material control, chemical control, first aid, and CPR
• Attend monthly safety meetings and participates in safety inspections

Job Requirements

Minimum 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 function:

• Culinary or college degree, or equivalent professional experience
• Minimum of 3 years kitchen supervisory experience or applicable culinary experience in a similar volume restaurant or food service kitchen
• General hospitality knowledge and interest in sustainability and sustainable food practices
• Ability to operate Web-based ordering systems, process customer requests, changes to orders, menu updates, and client profiles
• Proficient with Google Suite, Word processing, and email
• Ability to meet unit-specific uniform standards and utilize all Personal Protective Equipment's per Restaurant Associate guidelines