What are the responsibilities and job description for the Chef de Cuisine position at Gage Hospitality Group?
Established by Billy Lawless in 2007, Gage Hospitality Group was founded with the mission of providing a rustic, yet refined dining experience served with genuine hospitality. Each restaurant offers an individual personality with a chef-driven menu, curated beverage program and superior guest service. Since inception, the venues, chefs and food and beverage menus have continually received critical acclaim and recognition for their commitment to creativity, quality and service.
Gage Hospitality Group is currently seeking a fun and passionate Chef de Cuisine to join The Gage located on Michigan Avenue, steps from Millennium Park. This individual will be responsible for ensuring the restaurant's high food productivity and quality standards are maintained.
What Makes Us Great:
- Competitive Pay
- Health Benefits after 30 days (Medical, Dental & Vision 100% paid)
- 401(k) Program
- Paid Time Off (PTO)
- Paid Sick Time
- Dining Discounts at all GHG Restaurants
- Career Advancement Opportunities
- Paid Parking
- Monthly Cell Phone Stipend
Chef Responsibilities:
- Report directly to the Executive Chef
- Oversee preparation, production and presentation of all menu items, ensuring the highest qualities are maintained
- Responsible for placing orders based on PARs and conduct monthly inventory
- Assist in management of all BOH employees, including recruiting, hiring, scheduling and terminations
- Managing staff schedules and ensuring cuts are being made when possible and filling in for hourly employees when necessary to minimize labor costs
- Be able to maintain open line of communication with hourly employees, management and upper management to address any issues or concerns as they rise
- Comply with safety and sanitation guidelines, food labeling and temperature controls
- Daily maintenance of BOH Systems such as temp logs, line checks, prep lists, order guides, etc
- Work through R&D process with Executive Chef to introduce new dishes to the menu
- Be able to work with the seasons to keep the menu current and thorough
- Translate all new menu information into truly detailed systems to ensure proper execution
- Be able to expedite the line and verbally call orders to line cooks in a clear and concise manner
- Audit daily employee punch times, ensure BOH staff adheres to time keeping procedures
- Create, present and describe daily specials during FOH pre-shift
- Coordinate and prepare AM and PM family meals
- Analyze expected business volume in relation to special events and holidays
- Training and development of BOH employees to find passion in their day-to-day roles
What Makes You Great:
- You are a proven leader with a documented track record in BOH Management
- You are hardworking and committed to excellence in every facet of restaurant management
- You enjoy building, motivating and managing a team
- You exude a positive and enthusiastic attitude
- You thrive in fast-paced, demanding environment
Required Education, Experience and Documentation:
- SerfSave Certificate
- Allergen Certificate
- High school diploma or GED
- 3 years experience in kitchen or food preparation environment
- 1 year Sous Chef or Kitchen Management role
- Ability to fluently speak, write, and read the English language
- Bilingual preferred
Salary : $80,000 - $100,000
