What are the responsibilities and job description for the Chef de Cuisine - Michael Jordan's Steak House position at Michael Jordan's Steak House and MJ23 Sports Bar & Grill?
Description
About Us
Michael Jordan's Restaurants are a collaboration between Cornerstone Restaurant Group (CRG) and the greatest athlete of his generation, Michael Jordan. Located in the Mohegan Sun Casino in Connecticut, Michael Jordan's Steak House, MJ23 Sports Bar & Grill, and Sol Toro are a collection of elevated food, thoughtful beverages, and Heartfelt Hospitality.
Chef de Cuisine Responsibilities
General Operations
- Accurately perform monthly inventories.
- Analyze sales figures to set, monitor, and control the budget for the kitchen.
- Collaborate with the Culinary Director in the planning and pricing of menus.
- Conduct daily pre-shift/post-shift and other periodic meetings with line staff to increase communication and to discuss department performance, areas of concern, priorities, and the strategic vision moving forward.
- Consistently monitor labor costs to remain within labor budgets when scheduling staff.
- Develop efficient processes to manage and control food inventory.
- Ensure proper operation and maintenance of equipment.
- Establish and maintain kitchen opening and closing procedures.
- Monitor the quality and presentation of dishes so that only those that meet our high standards are served to our customers.
- Maintain relationships with vendors and manage the ordering and receiving cycle for the kitchen and develop efficient receiving processes.
- Maintain proper safety and sanitation expectations.
- Perform administrative duties as needed.
- Respond to any guest complaints and take appropriate and necessary action.
- Run the line during service to ensure we achieve the highest standards, and assure that communication between all stations is efficient.
- Standardize production recipes to ensure consistent quality.
Employee Relations
- Build and maintain a strategic relationship with all members of management.
- Build and maintain a good rapport between kitchen and front of house staff to increase communication and collaboration.
- Collaborate with HR to appropriately resolve employee coaching and counseling issues.
- Create and post weekly staff schedules.
- Maintain a sound and stress-free environment for all team members.
- Facilitate an employee recognition and incentive program to maintain high morale.
- Manage the interviewing, hiring, and effective onboarding new hires.
- Maximize the productivity of the kitchen staff through effective training and supervision and establish an ongoing training calendar.
- Monitor staff appearance and take corrective action as necessary.
- Perform timely employee reviews.
The preceding reflects management’s definition of essential functions for the Chef de Cuisine position but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons.
Chef de Cuisine Benefits
- Performance based quarterly bonus program
- Annual bonus program
- Monthly cell phone reimbursement
- Dining discounts
- Paid vacation and Sick Leave
- Medical, dental and vision insurances
- Employer paid long-term disability insurance
- Employer paid life insurance and AD&D
- Employee paid voluntary short-term disability, critical illness, and critical accident insurance
- Paid Parental Leave (2 weeks)
- Pre-tax Commuter Benefits
Requirements
- Minimum 3 years of experience at the culinary supervisor level or above.
- Strong prep and line experience (grill, sauté, pantry, expo).
- Good overall food & beverage knowledge, including basic food/labor costing.
- Good general knowledge of kitchen equipment operations, maintenance & troubleshooting.
- Prior experience with training and developing culinary staff.
- Good working knowledge & skill in Word, Excel & Outlook; point of sale system (POS) experience helpful.
- Excellent communication skills.
- Excellent math and analytical skills to effectively maintain a budget when ordering ingredients, calculating recipes, and determining portion size.
- Bilingual (English/Spanish) preferred.
- Valid food sanitation management and alcohol awareness certifications (may be obtained upon hire).
- Ability to move and lift up to 25 pounds, occasionally move and lift up to 50 pounds.
- Standing and walking for long periods is necessary to oversee the daily operation.
- Ability to reach objects, stoop or bend as needed. May be required to utilize a ladder.
- Ability to see and hear adequately to monitor operations and interact with staff and clients.
