What are the responsibilities and job description for the Regional Chef de Cuisine position at Perenn Bakery?
Transparent Hospitality’s mission is to create a gathering place that intentionally empowers education, care, and sustainability through the sharing of thoughtfully crafted food.
Schedule
Must be able to work weekends and swing shifts. Must be willing to travel to Franklin, TN restaurant when needed.
What to Expect as a Regional Chef de Cuisine
- Lead the Back of House team (prep and line) by guiding them with engaging demos, assigning tasks, and continuously auditing performance to maintain high standards
- Efficiently supervise both the line and prep kitchens across multiple locations, while strategically allocating time to ensure all sites receive the necessary support and information to achieve success
- Collaborate with Owners/Executive Chefs to produce exciting and innovative breakfast, lunch, dinner, and grocery specials that align with the brand
- Develop and implement systems to reduce waste, ensuring every product is used efficiently and profitably
- Collaborate with line and prep staff to adjust par levels weekly, based on real-time business needs and trends
- Prepare dishes following precise recipes and production specs
- Operate and maintain a variety of kitchen equipment (deep fryer, grills, industrial mixer, gas range, rotisserie), performing daily upkeep and troubleshooting as needed
- Ensure timely food delivery, making sure all dishes are served within the expected ticket times
- Organize and post staff schedules
- Hire, train and mentor Back of House staff, fostering an environment of growth and continuous improvement
- Handle employee discipline and termination
- Maintain a positive, professional attitude with coworkers and customers, creating a supportive and collaborative work environment
- Conduct performance reviews
- Assist Front of House staff on the expo station to ensure a seamless flow between the kitchen and dining area
- Adhere to health, safety, and hygiene standards, ensuring the kitchen operates at the highest level of cleanliness and safety
- Manage inventory to ensure proper stock levels, conducting regular orders and ensuring items arrive on time and in full
- Monitor and receive inventory, implementing FIFO (First In, First Out) practices and organizing stock efficiently
- Periodically assess restaurant equipment, scheduling necessary repairs and maintenance to ensure everything stays in optimal condition
- Assume additional responsibilities as delegated, contributing to the overall success and operational efficiency of the company
About You
- Minimum of 2-3 years experience leading Back of House teams
- Outstanding communication skills
- Highly skilled in multitasking, with the ability to efficiently manage multiple tasks simultaneously while maintaining composure and attention to detail
- Proficient knife skills (preferred)
- Extensive culinary knowledge (preferred)
- Culinary school degree/diploma (preferred)
- Ability to foster collaboration
- Self-starter
- Adaptable and flexible
- Willingness to learn and to teach
- Collaborative and willing to assist whenever necessary
- Hospitality is at the heart of everything
Physical Requirements
- Must be able to lift up to 50 pounds regularly
- Must be able to stay on feet for prolonged periods of time
Transparent Hospitality is proud to be an equal-opportunity employer committed to diversity and inclusion in the workplace. Qualified applicants will be considered for employment without regard to race, color, religion, national origin, age, sex, sexual orientation, gender identity, physical or mental disability, protected veteran or military status, or any other status protected by applicable law.
Job Type: Full-time
Pay: From $65,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Shift:
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
Ability to Commute:
- Nashville, TN 37204 (Required)
Work Location: In person
Salary : $65,000