Chef de Cuisine - G.LION Hawaii

Job Statement:

The chef de cuisine is responsible for assisting the executive chef with managing and maintaining all aspects of the kitchen. This includes, but is not limited to, the creation of new menus, execution of service, maintenance of food and labor costs, hiring and training of staff to uphold food and safety standards. They are responsible for creating standardized recipes to maintain the quality and consistency of each dish. Additionally, the chef de cuisine must ensure adequate inventory levels are upheld to ensure availability during service and enforce proper food rotation to preserve product integrity. The chef de cuisine is required to help with the planning and production of holiday and seasonal menu offerings. They must also ensure cleanliness is maintained throughout the kitchen and that hygiene standards are followed by the staff. They are also responsible for fostering an environment in which kitchen staff can grow and develop as a team.

Job Duties:

 Research current food trends to create and develop new menu items

 Prepare all food items and Hy’s Steak House long-standing favorites following recipes and yield guides, according to departmental standards

 Check production schedule and establish priority items for the restaurant

 Supervise and coordinate kitchen staff production levels

 Explore and develop new avenues for potential revenue growth (e.g. buffets, take-out)

 Monitor ingredient inventories (e.g. eggs, milk, etc.) and control food cost according to

appropriate budgets and goals

 Review and update food cost sheets to reflect changes in price averages quarterly

 Assist the Executive Chef with production orders

 Check and maintain the quality and condition of equipment and ensure the proper use of equipment and tools by staff

 Draft and submit proposals for new equipment as needed

 Inspect the cleanliness and working conditions of all equipment, tools and supplies

 Ensure compliance with the State of Hawaii/Department of Health sanitation and health regulations

 Oversee and schedule staff accordingly to meet labor costs/production needs; recruit and train new personnel as needed

 Develop kitchen staff technical skill sets to produce dishes that meet Hy’s Steak House

standards

 Guide and motivate kitchen staff to work more efficiently and effectively to meet all

deadlines and goals

 Set SMART (Specific, Measurable, Attainable, Relevant and Timely) goals for the

Kitchen Department to generate revenue

Job Type: Full-time

Pay: $70,000.00 - $80,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• Day shift
• Evening shift

Work Location: In person

Salary : $70,000 - $80,000