Chef de Cuisine

Duties and Responsibilities

• The Chef de Cuisine will work closely with the Executive Chef to properly execute the culinary vision of the Ownership by overseeing all aspects of the kitchen operations. This includes high level organizing, planning, cost controls, and leading the Sous Chef team and line level partners while actively teaching and coaching current and future hourly staff.
• Ensure kitchen operations can run smoothly and efficiently with a mind toward Member and Guest, as well as partner experience.
• The Chef de Cuisine responsibilities also include leading the back of house team in preparation, set up and execution of each day’s services, coordination and execution of events.
• The Chef de Cuisine will lead the daily operations, with a focus on systems, organization and finances.
• Demonstrate a proactive awareness of seasonal ingredient changes and assist in the development and maintain menu changes in a timely and relevant manner directed by Executive Chef.
• Participates in weekly financial performance review with department heads.
• Is present in the kitchen and actively participates in both production and managing the culinary team while overseeing and maintaining a smooth professional service for all meal periods with a mind toward Member and Guest, as well as partner experience.
• Developing, teaching, and maintaining all recipes and techniques
• Effectively communicating and providing direction to the team, prioritizing tasks and managing demands, so that all daily tasks are completed with a sense of urgency.
• Assisting in the creation and implementation of systems and procedures for maintenance and operational efficiency.
• Oversees scheduling and inventory work within a set budget. Maintains labor cost, overtime, food cost, waste control and profitability.
• Meeting with and coordinating with both front and back of house managers to be aligned to the overall goals and objectives of the restaurants and outlets.
• Attends all meetings and communicates clearly to the culinary team on all upcoming events.
• Work with FOH and other leadership to run an efficient, cohesive business.
• Maintain DOH food safety standards ensuring Satisfactory conditions at all times.
• Maintain complete knowledge of and compliance with all Health & Safety, company employment policies/service procedures/standards as these relate to the kitchen and culinary team.
• Maintain all kitchen equipment and follow up for any repairs needed.
• Ensure all culinary recipes and materials are up to date and accurate including inventory and training materials

Qualification Standards

• Michelin-Star/Fine Dining Restaurant Experience Preferred
• 5+ years Management Role with Prior CDC Experience Required
• Food Safe Certified
• Experience with a Dedication towards French Cuisine
• Strong Oral, Written, and Interpersonal Communication Skills
• Advanced Leadership and Mentor Qualities
• Advanced Knife Skills
• Ability to Read, Follow, and Teach Recipe Standards
• Ability to Work Independently and Coordinate Multiple Tasks
• Experience Within Multiple Variations of Cooking Styles and Techniques
• Strong Knowledge of Cooking Methods, Ingredients, and Kitchen Equipment
• Ability to Adapt, Evolve, and Anticipate Decisions with a Sense of Urgency
• Ability to Lift and Carry up to 50 LBS
• Ability to Stand for Extended Periods of Time

Required Skills

• Leadership
• Team Coordination
• Training and Development
• Financial Management
• Quality Control
• Organizational Skills
• Recipe Development
• Problem Solving
• Time Management
• Adaptability
• Mentoring
• Communication
• Attention to Detail
• Training Skills

Core Values

• • Respect
  • Responsibility
  • Trust
  • Integrity
  • Teamwork
  • Consistency
  • Communication
  • Humility