Chef de Cuisine
Summary of Position:
Oversee and manage the kitchen with regard to hiring, training, motivating, and leading employees, controlling food and labor cost through purchasing, controlling inventory, costing new dishes, proper scheduling, and training. Consistently produce high quality food with a focus on creativity in both flavor and presentation. Coordinate with Corporate Chef to create a weekly seasonal menu as well as 3-4 seasonal menu changes to the lunch, dinner, bar, and brunch menu. Ensure proper organization and cleanliness of all back of house and follow sanitation rules and guidelines on the local, state, and federal level. Create and maintain professional working relationships with purveyors, employees, coworkers, and supervisors. Keep all equipment and tools in good working order and communicate quickly any issues concerning equipment needs. Communicate efficiently and effectively with coworkers, employees, and supervisors.
Kitchen Management:
Record monthly inventory and create cost of goods for new menu items to ensure proper food cost.
Create weekly schedules and cross train employees to reduce cost of labor
Maintain proper levels of cleanliness and organization as expected per JTR Group and all local, state, and federal rules and guidelines. Review all Health Inspections with Health Inspector and implement corrective actions immediately.
Report to GM in weekly restaurant meetings and Justin Thompson and chefs in weekly chef meetings any concerns, problems, and improvement ideas for restaurant.
Ensure deadlines for projects, menus, caterings, etc. are met by specified time given.
Kitchen Development:
Research and play with new food products, techniques, and presentations
Create weekly special menus in regard to season, product availability, and profitability
Create and implement systems for better organization of kitchen such as prep sheets, daily cleaning sheets, ingredient lists, etc.
Develop and maintain relationships with purveyors, vendors, farmers, etc.
Food and Quality Management:
Conduct daily line checks to ensure consistent, high quality food products are served.
Ensure daily temperature checks are completed, and take immediate action to correct any temperatures that are within the Temperature Danger Zone of 42F – 140F
Review recipes and make corrections to ensure food is properly prepared and seasoned
Employee Management:
Responsible for hiring, training, coaching, motivating, and disciplining staff
Document all out of the ordinary employee performances and employee status changes
Conduct bi-annual performance reviews
Cross train employees on different stations in the kitchen
Complete weekly schedule to help control and reduce cost of labor
Qualifications
Ability to communicate effectively and efficiently with employees, coworkers, purveyors, and supervisors
Knowledge of food, service, and beverage, with at least 5 years’ experience in back of house operations
At least 2 years management experience or possess accredited certification from university specializing in business/hospitality management
POS experience and the ability to perform basic mathematics including, but not limited to, addition, subtraction, division, and multiplication
Ability to stand in a working position for extended periods of time, up to 5 hours
Ability to work a minimum of 45 hours per week
Computer skills pertaining to, but not limited to: Microsoft Office, Microsoft Outlook, Google Drive, Google Calendar, TOAST POS
Final Considerations:
We are looking for a Chef de Cuisine who embraces our belief that we strive to meet and exceed the expectations of our mission daily. We are committed to providing the best possible service, food, and beverages for our guests to their absolute delight. In addition, it is our responsibility to provide a safe and profitable work environment for our employees to excel and prosper. We are looking for someone who truly cares about people, their happiness and success, the well-being of others around them and the community as a whole.
