Job Description

Hyper-seasonal ingredient driven American cuisine with Asian accents is seeking a Chef de Cuisine to join the culinary team. The Chef de Cuisine is responsible for ensuring culinary and operating standards are executed with excellence. As the CDC, you will be expected to act as a leader for our culinary team. A positive attitude in the kitchen and the ability to create a gracious environment for guests and staff is of the utmost importance. The responsibilities of the CDC include but are not limited to menu planning, developing recipes, financial responsibility, food quality assurance, and managing staff.

Duties and Responsibilities

Operations

• Together with the Executive Chef, creates and implements operating standards for the Culinary Department.
• Oversees menu structure, offerings, titling, and pricing; develops featured items for holidays, special events, and promotions.
• Manages cooks and porters in their daily responsibilities, providing clear, effective direction.
• Ensures all items are prepared properly and timely for service daily.
• Conducts line checks when on duty to ensure DOH compliance and addresses all DOH violations immediately.
• Approves any maintenance or repairs needed through the Executive Chef.
• Promotes and practices safe work habits through trainings, education, and day-to-day management; identifies and resolves potential safety hazards; ensures accidents are documented following proper procedures; conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.

Staff Management

• Hires, trains, supervises, manages, coaches, counsels, and evaluates members of the culinary team.
• Participates in training of front-of-house staff in menu and food knowledge.
• Manages and oversees scheduling for BOH.
• Establishes regular communication with back-of-house team, including pre-shifts, meetings, trainings, etc.
• Oversees all staffing pars, postings for open positions, and interviewing.
• Ensures all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality, and presentation required of each dish.
• Together with the Executive Chef, reviews and approves payroll for Culinary staff; reviews daily time punches for accuracy and addresses time clock abuse (clocking in early or late) via coaching and/or documentation.
• Oversees performance review process for all Culinary employees and delivers reviews to all Chefs.
• Ensures that all staff are compliant with Company policies and procedures, as well as city, state, and federal laws.

Finance and Purchasing

• Maximizes profitability of culinary department by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations.
• Costs all recipes regularly to ensure profitability targets are achieved.
• Oversees purchasing program including establishing order guides with pars, establishing ordering and delivery schedule, and ensuring proper product amounts are maintained to limit waste/spoilage.
• Manages relationships with food vendors continually driving low cost through purchasing strategy and ensuring all food products received meet the highest standards of quality.
• Establishes inventory cycle and ensures consistent, accurate, and timely completion of inventory.

Qualifications

• 1–2 years Chef de Cuisine or Executive Sous Chef experience in a fine dining establishment or similar caliber concept.
• Fluency in written and spoken English.
• Ability to utilize computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), Paycom, Toast POS, and any additional systems.
• Ability to access and accurately input information using a moderately complex computer system.
• Ability to work a variable schedule including nights, weekends, and holidays, per the needs of the business.
• Excellent interpersonal and written and verbal communication skills.
• Excellent time management, organizational, and problem-solving skills.
• Adaptable in fast-paced and challenging work environment.
• Demonstration of positive leadership characteristics which inspire team members to meet and exceed standards.
• Passion for exceptional hospitality, food, and beverage.

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