Chef De Cuisine

Description

Responsible for all aspects of food preparation and service. Manage the BOH staff, develop menus, oversee food preparation, and ensure quality standards are met. This position reports to the Executive Chef and is considered to be a part of the restaurant leadership team. 

ESSENTIAL DUTIES & RESPONSIBILITIES

Staff Management

• Hire, train, supervise and manage all kitchen staff, ensuring they adhere to health and safety regulations
• Oversee and manage all daily kitchen activities, including food preparation, cooking and service
• Approve timecards and submit payroll 
• Continually train the team on safe work practices, personal development and skills show to ensure the team is working in a safe manner, improving skills to be more efficient and become leaders 

Menu Planning and Food Production

• Responsible for ordering accurately and appropriately all needed food and beverage items within the Back of House
• Manage the daily production, preparation and presentation of all food for the F&B outlets in Longleaf to ensure a quality, consistent product is produced which conforms to all standards
• Develop and implement menus and back-up (use records, production lists, parts, training, etc...) within industry guidelines to continually improve revenues and profit margins while maintaining quality
• Plan and execute special events and BEOs in Longleaf with support from Executive Chef and culinary team

Cost, Budget and Management

• Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet & exceed management and budget objectives
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved
• Perform Manager-on-Duty functions and shifts as assigned

Safety and Sanitation

• Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and Garden standards and regulations

Requirements

Experience:

• Bachelor’s degree in culinary arts or related field
• 2 years proven experience in a culinary leadership role 

Culinary Skills:

• Strong culinary skills and knowledge of various cuisines and cooking techniques. 
• Strong knowledge of all kitchen operations

Leadership and Management:

• Excellent leadership and motivational skills
• Excellent people management and training abilities
• Ability to lead, motivate, and manage a team effectively. 

Organizational Skills:

• Strong organizational and time management skills to manage multiple tasks efficiently. 

Communication Skills:

• Excellent communication and interpersonal skills to collaborate effectively with staff and management. 

The above job duties and responsibilities describe the general nature and level of work for employees in this position, but this is not intended as an exclusive or all-inclusive inventory of all duties required of employees in this job.

It is the policy of the Atlanta Botanical Garden to provide equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic protected by federal, state or local law. In addition, reasonable accommodations will be made for qualified individuals with disabilities.

ABG Core Values

• Conservation: We value natural resources and ecosystems, making choices with the long-term sustainability of our planet in mind.
• Excellence: We hold ourselves to high standards and expect commitment from each other to contribute to a positive image and reputation for the Garden.
• Inspiration: We inspire through the creation of an environment that supports imagination and expression of beauty, providing joy, delight, and a deeper appreciation of plants for everyone.
• Integrity: We demonstrate honesty, transparency, accountability, trustworthiness, and ethical behavior, exercising good judgment in our actions and communication.
• Respect: We value the diversity of our coworkers, volunteers, and guests, holding each other in the highest regard.