Chef D'Cuisine - Steakhouse

Responsible for supporting the Executive Chef in managing the daily operation of the North Shore Steaks & Seafood kitchen. Responsibility includes overseeing production and staff management including hot line, cold line, pastry, second shift, dish, expo.

ESSENTIAL JOB FUNCTIONS:

• Managing the sous chefs and pastry chef guiding their oversight of the kitchen staff with primary focus on selection, training, and supervising of daily work assignments.  
• Act as a coach and mentor; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback and administer corrective action when needed.  
• Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serve safe food.  
• Oversee daily production from each kitchen department to ensure proper presentation and preparation to event guidelines.  
• Conduct regular department walk-throughs and random food tastings.  
• Establish proper portion sizes and controls to ensure proper amounts are being prepared for events.  
• Oversee the creation of standard operating photos, recipes and descriptions for all cooks.  Oversee the integrity of the kitchen module of CaterXpert.  Attends events in the field as necessary. 
• Oversee the culinary aspects of tastings, making appearances as necessary.  
• Review event orders with Field Chefs to give thorough explanations of methods and presentation. 
• Cook in any kitchen department as needed, taste products that are produced to ensure quality and consistency.  
• Assist the Executive Chef in presenting new menu items and relevant culinary information to the sales team, culinary staff and other company properties on an on-going basis.  
• Participate in bi-weekly production meetings to confirm all kitchen details with sales and operations staff, making arrangements to obtain information missed if not in attendance
• Monitor staffing levels for all Food and Beverage outlets and assist in making adjustments according to business needs
• Continually monitor cleaning and maintenance of all kitchen equipment according to Blue Plate cleaning and sanitation guidelines.  
• Implement the policies and practices as outlined by the Blue-Plate Safety Policy. 
• Make recommendations for equipment purchases and monitor equipment repairs, ensuring equipment is fixed in a safe and timely manner.
• Assist with placing food and cleaning supplies orders with vendors as needed, using order guides and purchase orders (when required) to organize all orders.  
• Report to work in proper uniform as outlined in the Back of the House Dress Code Policy.  
• Perform other relevant duties as required. 
• Create and manage team member schedules and PTO
• Manage timesheets and payroll for all food and beverage team members
• Oversee recruitment, onboarding and compliance training for all new team members

EDUCATION & EXPERIENCE:

• Culinary Arts degree or advanced culinary arts certification is preferred
• 6 years of successful experience within the hospitality industry, preferably in fine dining

CERTIFICATES, LICENSES, REGISTRATIONS:

• Ability to obtain and or maintain necessary licenses and or certifications as required by local gaming regulations.

PREFERRED:

• Bilingual a plus

CERTIFICATES, LICENSES, AND REGISTRATIONS:

• Must be able to obtain/maintain any necessary certifications and/or licenses as required by local gaming regulations.

KNOWLEDGE/SKILLS/ABILITIES:

• Working knowledge of Microsoft Office

• Organization skills

• Multi-tasking abilities

• Math Skills

• Computer literate

• Good communication skills

• Computer & Telephone skills

• Exposure to bright lights and noise at times - casino environment.

Benefits

• Medical, Dental, & Vision
• Voluntary Life, AD&D, &
• Disability Insurance
• Volunteer Time Off,
• Ventra Program
• 401K Employer Match
• Paid Time Off
• Tuition Reimbursement

Salary Range:

$60,000-$97,500

Salary : $60,000 - $97,500