Chef de Cuisine for Buttonwood Grill in Peddler's Village

Job Description

Job Description

Peddler’s Village is in search of an experienced Chef de Cuisine to lead our culinary team at the Buttonwood Grill restaurant.

This position is responsible for leading and developing our culinary team to consistently deliver high-quality, great tasting food and exceptional guest service, while increasing revenues and decreasing expenses.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Complete all duties necessary to exceed our guest's expectations by understanding and fulfilling their needs.
• Maintain a complete knowledge of Opening and Closing Procedures to assure efficient shift management.
• Familiarization with all Peddler's Village Operations procedures.
• Familiarization with all Peddler's Village Human Resources procedures.
• Maintain a thorough knowledge of all menus and wine lists.
• Maintain the smooth operation and appearance of the back-of-the-house in conjunction with co-managers.
• Assist in training staff; following established Training Program guidelines.
• Plan and price menu items, orders supplies, and keep records and accounts.
• Control of labor and food costs.
• Participate in daily, weekly and monthly planning of restaurant goals in conjunction with the General Manager, and remaining management team as appropriate.
• Maintain familiarization with financial statements and their overall impact on profitability.
• Set an example of leadership and professionalism to be maintained throughout the Peddler's Village organization by communicating in a calm and respectful manner to all team members.
• Maintain adequate supply of food stock for restaurant needs through daily / weekly product orders.
• Assure proper food quality is executed consistently; coaching staff to improve work habits / performance.
• Assure all food is maintained in accordance with Board of Health regulations.
• Assist in food preparation needs and daily specials.
• Hire, train and schedule back-of-the-house personnel.
• Use labor dollars and menu costing programs to price labor and food cost percentages.
• Complete inventory duties as assigned.
• Maintain all facilities and equipment in clean and operable conditions.
• Assure adherence to all safety policies & procedures; report all safety hazards to General Manager.
• Complete frequent inspections of the kitchens.
• Handle any / all emergency situations calmly and professionally.
• Promptly address and handle all complaints or problems that arise.
• Direct employees and assure completion of daily, weekly, and monthly cleaning duties.
• Perform payroll procedures as directed.
• Complete Accident Reports for employees and guests in a timely manner, as needed.
• Expedite and work behind the line as needed.
• Work varying schedules as the business necessitates

Education and Experience :

Associate's degree (A. A.) or equivalent from two-year college or technical school; or two to four years related experience and / or training; or equivalent combination of education and experience.

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