Chef de Cuisine - Toro Kitchen and Bar

It's all about the experience!

Gusto Group is looking for talented Kitchen Lead to join our family and provide our guest with a unique experience in our concepts! We are local Hospitality group looking for individuals with the attitude and motivation to grow and learn with us to take the art of cocktails to the next level.

The Toro Kitchen and Bar Chef De Cuisine is the heart and soul of Back of the House operations. This individual will be accountable for the overall success of the daily kitchen operations. Chef de Cuisine will lead and empower staff to reach the kitchens daily goals while implanting health standard and regulations. Chef de cuisine will have the human resource, financial and administrative responsibilities to ensure all standards and goals are being met in kitchen operations.

Main Duties and Responsibilities:

Human Resources

• Work in tandem with executive chef to hire, coach, counsel and conduct performance evaluations of direct reports. Assist in and monitor this process with other culinary staff that are not direct reports.
• Develop, train and mentor direct reports. Act as a resource to them as well as other back-of-house (BOH) personnel.
• Recommend or conduct disciplinary action, including termination, of culinary team when necessary, according to company standards.
• Work with executive chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives.
• Ensure proper grooming and hygiene standards for all kitchen staffs

• Ensures compliance with food handling and sanitation standards.

Financial

• Develop and maintain party portioning reports to ensure proper portioning of food takes place at future events.
• Work with direct reports to ensure reusable leftover food is being held properly at events and that a system is developed and maintained for food returned to the premises from events.
• Assist executive chef and kitchen managers as needed with weekly kitchen labor schedules for commissary production and events staff, meeting staffing criteria/guidelines and labor budgets by utilizing forecasting tools.

Work with executive chef kitchen managers to forecast seasonal staffing levels, hiring and attainment/retention of staff.

Culinary

• Work with kitchen managers to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at highest level.
• Conduct hands-on teaching and training in the kitchen and at events, working closely with cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
• Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
• Work with executive chef to train and monitor sanitation and food handling in commissary and at events. Develop, implement, and maintain sanitation practices and protocol.
• Review menu each week with event chefs to discuss all details of events including menu, presentation, staff assignments and logistics, and work with chefs to develop party plans for each event.
• Work Catering and Events department on special menu requests, creating menus, thinking through logistics, cost, and labor.

Administrative Deliverables:

• Weekly Waste Log
• BOH Cleanliness Report
• Monthly Inventory
• Internal Transfers Form
• Expense Report

Skills and Qualifications:

• Requires 5-6 years of experience in a related position
• Requires 2-3. Years of post-high school education or culinary degree
• Requires advanced knowledge of the principles and practices of back of the house operations
• Requires expertise in management of people and teams
• Requires intermediate skills in Microsoft word and excel