Chef de Cuisine

Job Title: Chef de Cuisine Reports to: Restaurant General Manager, Operating Partner/s Benefits Dental insurance Employee discounts Health insurance Training & development Vision insurance Job Purpose The Chef de Cuisine will execute and maintain the menu vision set forth by the Company/Owners/Operators through purchasing, training and supervision. Will be responsible for food sales, food and labor costs, hiring, employee retention, guest services and satisfaction, food quality, safety, cleanliness and sanitation. Oversee the performance of the entire kitchen staff and systems in order to achieve all goals in food quality, guest expectations, budgets and company standards and expectations. Duties & Responsibilities Practices positive personal hygiene and cleanliness habits during all work shifts. Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the company. Assist in developing and implementing the menus including daily and seasonal specials. Properly document all recipes and techniques. Expedite service efficiently and effectively, maintaining the proper pace and food quality. Oversee and/or perform purchasing on a daily basis to maintain the highest level of food quality. Understand and implement all policies, procedures, standards, specifications, guidelines and training programs. Follow through with training and coaching to ensure that all policies and laws are followed. Maintain company expectations of food and service through the supervision of the entire kitchen team. Achieve company budget objectives in sales, costs and profit. Achieve company goals in service, food quality, facility maintenance, sanitation and cleanliness through training of employees. Fill in where needed to ensure that the guest experience is never compromised and their expectation of food and service are met and/or exceeded. Participate in all scheduled FOH employee meetings in order to represent the kitchen, as well as to give feedback and suggestions. Participate in all management meetings in order to represent the kitchen, as well as to give and receive feedback and suggestions. Upkeep of all kitchen equipment and facilities so that health and safety standards are met. Achieve this through maintenance programs and inspections. Budgeted Labor Cost is achieved through scheduling and adjusting based on sales trends. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. Working conditions and Expectations Work schedule may require weekends and holidays, early morning and late evenings. Shifts will range from 9 – 12 hours Always act in a professional manner that represents the restaurant, owners, partners and staff. Demonstrate teamwork in all areas of the restaurant Work with a positive attitude in all types of situations Strong, positive and respectful communication skills Follow safety and sanitation rules and laws at all times Always act in the best interest of the restaurant, fellow employees and guests. Create, maintain a positive, safe and productive working environment Coaching and mentoring staff to develop a team and encourage promoting within. Qualifications Communicate and understand the predominant language(s) of our guests. Minimum of 5 years of Chef experience High School diploma or equivalent Formal culinary training Food Service Manager Certificate required Harassment Certification within 30 days after employment Physical Requirements Be able to work in a standing position for long periods of time (up to 12 hours). Be able to reach, bend, stoop and frequently lift up to 20 – 50 pounds. Repetitive tasks with few breaks Direct Reports Department Sous Chefs and all hourly kitchen positions #J-18808-Ljbffr