Chef de Cuisine

POSITION SUMMARY:  Assist the Executive Chef in handling all aspects of the kitchen and BOH. Ensure the Executive Chef’s culinary direction is consistently executed. Work with the Executive Chef and General Manager in setting up the direction of the business for day-to-day operations. Work with the management team on all financial aspects of back of house (BOH).

ESSENTIAL DUTIES AND RESPONSIBILITIES: (Other duties will be assigned as needed.) Must be willing and able to do the following:

• Help create and lead a high functioning BOH team which is supportive, driven, reliable, efficient, and responsible for day to day operations
• Consistently execute culinary direction from the Executive Chef
• Ensure a supportive and cooperative relationship with the front of house (FOH)
• Ensure the kitchen in consistently up to the Executive Chef’s and Department of Health (DOH) standards in terms of proper food handling and cleanliness.
• Maximize profitability of kitchen operations i.e. cost of goods, labor cost
• Direct, supervise, and interact with BOH employees on a daily basis in a fair and dignified manner.
• Interview, hire, train, develop and retain qualified culinary/BOH management and hourly employees.
• Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary
• Identify, train and develop key employees for growth, advancement and promotion.
• Understand and follow the food allergy procedure and special orders/restrictions.
• Assign production duties to all kitchen staff.
• Identify and communicate inventory and equipment needs to ordering Manager.
• Responsible for the purchase and ordering of all food products and supplies for the restaurant.
• Responsible for the purchase and maintenance of all kitchen equipment.
• Perform a pre-shift line check to ensure quality of all items.
• Track high cost items according to standard operating procedure.
• Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine dinner specials, employee meals, review kitchen personnel needs and issues, party needs, etc.
• Meet daily with Sous Chefs to coordinate and ensure production standards
• Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Steward functions.
• Develop and maintain recipe books prescribing ingredients, product specifications, and portion sizes.
• Help the Executive Chef develop all menus and food items.
• Communicate menu/recipe changes to staff.
• Prepare ingredients needed for recipes of menu items.
• Coordinate proper food storage according to standard operating procedure.
• Ensure BOH employees understand and adhere to sanitation/safety guidelines.
• Promote teamwork among co-workers and employees.
• Comply with all safety and sanitation guidelines and procedures.
• Maintain a clean and orderly work area.
• Perform more than one task at a time.
• Accept direction and constructive criticism from management.
• Perform calmly and effectively in an extremely busy and stressful work environment.

QUALIFICATIONS AND SKILLS

REQUIRED:

• Culinary skill and knowledge to execute the entire Jackie menu up to standards of the Executive Chef.
• Thorough knowledge of safe food handling practices and DOH standards.
• Understand and manage the kitchen’s financial responsibilities: Food cost and labor cost.
• Effectively communicate with the Executive Chef, sous chefs, cooks, and stewards.
• Have the ability to organize, prioritize, and plan ahead to effectively allow the kitchen to function properly.
• Food safety certificate
• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

PREFFERED:

• Previous experience of a minimum of 4 years in relevant position

PHYSICAL DEMANDS:

• Ability to continuously stand and/or walk for 12 hours
• Ability to lift up to 50 pounds occasionally
• Ability to frequently grasp and hold objects with hands
• Ability to handle knives, fryers, slicers, rational ovens, sous vide machines, and open flames.

DISCLAIMER:

Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.

The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities required to do the job.

Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time.