What are the responsibilities and job description for the Chef de Cuisine position at Delbar - Buckhead?
Delbar Middle Eastern is renowned for its exceptional Middle Eastern cuisine, elegant atmosphere, and impeccable service. We are dedicated to providing our guests with a remarkable dining experience, and we are currently seeking a passionate and experienced Chef de Cuisine to lead our team for our Buckhead location (opening early 2024).
Job Description
As a Chef de Cuisine, you will ensure the highest level of quality, taste, and presentation. You will be responsible for menu development, kitchen management, and staff supervision, contributing significantly to the restaurant's reputation for culinary excellence.
Key Responsibilities
1. Menu Development and Culinary Innovation
- Stay abreast of culinary trends and incorporate new techniques and ingredients into the menu.
- Develop seasonal menus and unique tasting experiences for special events.
2. Kitchen Management
- Oversee all aspects of kitchen operations, including food preparation, cooking, and plating.
- Implement and enforce stringent quality control standards to ensure consistency.
- Manage inventory, ordering, and food costing to optimize profitability.
3. Team Leadership and Training
- Lead and inspire the kitchen staff, fostering a collaborative and creative work environment.
- Provide mentorship and training to culinary team members, encouraging professional growth.
- Conduct regular team meetings to communicate expectations and discuss new menu items.
4. Quality Control and Food Safety
- Maintain the highest standards of food quality, taste, and presentation.
- Ensure compliance with health and safety regulations, conducting regular kitchen inspections.
- Implement and enforce proper sanitation and hygiene practices.
5. Collaboration and Communication
- Work closely with the General Manager, sommelier, and service staff to create a seamless dining experience.
- Collaborate with local suppliers and artisans to source the finest and freshest ingredients.
- Communicate effectively with the front-of-house team to accommodate guest preferences and dietary restrictions.
6. Budget Management
- Assist in developing the kitchen budget and manage costs effectively.
- Monitor expenses related to ingredients, equipment, and labor.
- Implement cost-saving measures without compromising food quality or guest satisfaction.
Qualifications
- Proven experience as a Chef de Cuisine or Executive Chef in a fine dining restaurant.
- Extensive culinary knowledge and creativity, demonstrated through a diverse and innovative menu portfolio.
- Strong leadership skills with the ability to inspire and motivate a culinary team.
- Excellent organizational and multitasking abilities in a high-paced kitchen environment.
- Knowledge of current culinary trends, techniques, and plating styles.
- Culinary degree or relevant certifications (preferred).
Benefits
- Competitive salary and performance-based bonuses.
- Health, dental, and vision insurance.
- Paid time off and vacation days.
- Professional development opportunities.
- Employee discounts and meal benefits.
How to Apply
Interested candidates are invited to submit a resume.
Job Description
As a Chef de Cuisine, you will ensure the highest level of quality, taste, and presentation. You will be responsible for menu development, kitchen management, and staff supervision, contributing significantly to the restaurant's reputation for culinary excellence.
Key Responsibilities
1. Menu Development and Culinary Innovation
- Stay abreast of culinary trends and incorporate new techniques and ingredients into the menu.
- Develop seasonal menus and unique tasting experiences for special events.
2. Kitchen Management
- Oversee all aspects of kitchen operations, including food preparation, cooking, and plating.
- Implement and enforce stringent quality control standards to ensure consistency.
- Manage inventory, ordering, and food costing to optimize profitability.
3. Team Leadership and Training
- Lead and inspire the kitchen staff, fostering a collaborative and creative work environment.
- Provide mentorship and training to culinary team members, encouraging professional growth.
- Conduct regular team meetings to communicate expectations and discuss new menu items.
4. Quality Control and Food Safety
- Maintain the highest standards of food quality, taste, and presentation.
- Ensure compliance with health and safety regulations, conducting regular kitchen inspections.
- Implement and enforce proper sanitation and hygiene practices.
5. Collaboration and Communication
- Work closely with the General Manager, sommelier, and service staff to create a seamless dining experience.
- Collaborate with local suppliers and artisans to source the finest and freshest ingredients.
- Communicate effectively with the front-of-house team to accommodate guest preferences and dietary restrictions.
6. Budget Management
- Assist in developing the kitchen budget and manage costs effectively.
- Monitor expenses related to ingredients, equipment, and labor.
- Implement cost-saving measures without compromising food quality or guest satisfaction.
Qualifications
- Proven experience as a Chef de Cuisine or Executive Chef in a fine dining restaurant.
- Extensive culinary knowledge and creativity, demonstrated through a diverse and innovative menu portfolio.
- Strong leadership skills with the ability to inspire and motivate a culinary team.
- Excellent organizational and multitasking abilities in a high-paced kitchen environment.
- Knowledge of current culinary trends, techniques, and plating styles.
- Culinary degree or relevant certifications (preferred).
Benefits
- Competitive salary and performance-based bonuses.
- Health, dental, and vision insurance.
- Paid time off and vacation days.
- Professional development opportunities.
- Employee discounts and meal benefits.
How to Apply
Interested candidates are invited to submit a resume.
Salary : $85,000 - $105,000