Chef de Cuisine

The Chef de Cuisine is the leader of the kitchen and directly represents ownership. The primary responsibilities of the CDC are to monitor the financial and service systems of the kitchen to ensure they are within EnjoyAM standards, develop with Executive Chefs/Owners seasonal menus, and ensure that restaurant remains appropriately staffed with well trained team members. The CDC reports directly to Owners and EnjoyAM Management Team.

To ensure success, you should have excellent leadership skills with experience managing a team of kitchen staff in a high-pressure environment. Top candidates are creative individuals with a passion for great food and excellent service.

• Kitchen Walk-Through (Done upon arrival every morning)

• General walk-through of kitchen 
• Line Checks
• Cooler/Freezer walk-through

• Line checks (Before every service)
• Ensure cooks are performing as needed
• Maintain knowledge of every aspect of the menu
• Always be able to seize control of any situation that could arise in the kitchen
• Maintain standardized recipes
• Fabricate proteins
• Expedite
• Ensure reasonable ticket times
• Monitor all plating and ensure there are no variations 
• Proper cooking techniques are maintained 
• Portion control
• Taste everything
• Delegate tasks
• Organize cooler 
• Done twice a day (AM/PM)
• Ensure kitchen staff is dressed accordingly and hygiene standards are met
• Clean, white chef coat & hat/hair net
• Discipline as needed, depending on incident 
• Monitor food costs
• Price out new items as they arrive

• Produce
• Dry goods
• New menu items 

• Keep order guide prices up to date (Done daily)

• Keep prep lists up-to-date and ensure cooks are using them correctly 

• Order product as needed

• Orders should not be called in until prep lists are complete (to ensure there are no shortages the next day that could stall prep)

• Maintain kitchen cleanliness and organization to our high standards
• Organize and understand the freezer inventory weekly
• Comply to health codes at all times
• Maintain a positive and professional approach with employees, coworkers and customers at all times
• Schedule staff accordingly
• Perform any other duties and responsibilities as needed

Responsibilities and Duties

• Supervising food preparation, monitor's food production, sanitation, and safety in the kitchen.
• Creates recipes and pricing guides used by all team members.
• Analyzing recipes and plate presentation.
• Drives the execution of superior food quality and standard adherence.
• Actively involved in all food production areas; teaches menu item specifications.
• Cost conscious; monitors food production, ordering and waste.
• Achieves food costs; connects daily cost management with profit/loss achievement.
• Achieves labor costs; monitors business flow.
• Enforce the brand by working with the guidelines set by the company.
• Identifies staffing needs, interviews and selects kitchen members, schedules, counsels and motivates kitchen staff.
• Partners with the front-of-the- house and other properties to achieve both department and company goals
• Perform any other duties and responsibilities as needed

Skills and Qualifications 

• 3+ years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and some holidays.