Job at a glance
Position Summary: Chef de Cuisine is responsible for managing the daily operations of the kitchen and employees in accordance with company policies and procedures, oversee the kitchen staff to ensure that we consistently provide high-quality food to our guests, while ensuring that all food and labor cost goals are met. Chef de Cuisine partners with the Executive Chef, and General Manager to set, meet, and exceed the goals of the business.
Duties & Responsibilities: Collaborates with Executive Chef, Sous Chefs and General Manager on any menu changes and systems changes. Handles all allergies and/or dietary restrictions and modifications. Ensures all food meets the highest quality standards and is served on time. Plans the menu and design the plating presentation for each dish with the Executive Chef. Assists in coordinating kitchen staff and assisting as required.
Handles and stores all food products correctly (FIFO). Ensures BOH employees accurately follow all orders received from the POS system and/or direction from the expeditor. Partners with the Executive Chef to assist with hiring, training & development, scheduling, payroll, and terminations of the BOH team. Possesses practical knowledge of the job duties of all supervised employees. Possesses in-depth knowledge of all food and beverage menus and the venue.
Assist all stations when necessary. Manages weekly food costs & budget. Supervises the execution of regular service, catering, take-out, delivery, and all in/off-venue events. Assists with any cleaning projects and hold a high standard for cleanliness and food safety while ensuring Department of Health and company sanitation standards are being met. Oversee the replacement or repair of all breakage, damage of equipment or furniture.
Physical Requirements: Must have sufficient mobility to perform assigned production tasks including constant reaching, bending, stopping, wiping, pushing, and pulling for extended periods of time. Must be able to lift to 50 Ibs. Must be able to work and remain focused in a fast-paced environment. Exposure to hot kitchen elements or cleaning materials. Skills/Experience: Minimum three (3) years’ experience as a Chef de Cuisine/Executive Chef in full service, moderate to high volume restaurants.
Must be a team leader, team player and maintain a positive attitude. Professional verbal and written communication with guests, employees, vendors, and ownership. Proficient with computers, including Microsoft products, and email. Ability to work a flexible schedule including evenings, weekends and holidays when required. Must have a CA Food Handler card up to date.