Chef de Cuisine

Job Description

Job Description

Benefits:

• Competitive salary
• Dental insurance
• Employee discounts
• Free uniforms
• Health insurance
• Opportunity for advancement
• Parental leave
• Training & development
• Vision insurance
• Paid time off

• Ability to lead the culinary team and develop new hires with training and guidance.
• Ensures the general cleanliness of the heart-of-house, and the entire venue.
• Handles all allergy and/or dietary restrictions and modifications.
• Ensures BOH employees accurately follow all orders received from the POS system and/or direction from the expeditor.
• Initiates the process for interviewing, hiring, and training new applicants.
• Responsible for all kitchen job performance reviews, developing employees.
• Oversee operations to ensure safety, quality, recipe accuracy and financial profitability.
• Supervise the execution of regular service, catering, take-out and all in/off-venue events.
• Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.
• Responsible, with the General Manager, for maintaining the venues monthly Profit & Loss statement standards.
• Ensures Department of Health and company sanitation standards.
• Ensures that the venue is compliant with all federal, state, and local laws and regulations, and company policies.
• Coaches and develops employees by setting clear guidelines and expectations.
• Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.
• Ensures all employees are compliant with all standards and procedures.
• Possesses in-depth knowledge of all food menus and the venue.
• Organize, develop, and produce new recipes for potential new menu items and specials.
• Ensures expediting standards.
• Possesses practical knowledge of the job duties of all supervised employees.
• Attends, leads, and participates in any training sessions, departmental meetings, daily pre-shift meetings.
• Responsible for Initiating and leading Progressive discipline for all BOH Staff when necessary.

• Minimum 2 years of experience as a Chef in full service, moderate to high volume restaurants.
• Proficient with computers, Excel, Toast, Email, POS and technology.
• Strong interpersonal skills and financial acumen.
• Professional verbal and written communication with guests, employees, vendors, and ownership. Fluency in Spanish is a plus.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Must be able to stand, lift and bend for extended periods of time.
• Must be able to bend and lift to 50 lbs.
• Role may include job duties or tasks requiring repetitive motion.
• Exposure to hot kitchen elements or cleaning materials.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.