What are the responsibilities and job description for the Chef de Cuisine position at Sails Restaurants, LLC?
Overall Purpose: Strive to improve daily Sails Restaurant culinary operations through menu development, processes, product and execution quality and genuine hospitality. Serve as a role model, consistently offering professional and supportive guidance and training to both culinary and service associates.
General Duties:
- Opening and closing kitchen. Making detailed closing report to communicate with all members of management on all relevant information for the following day.
- Menu and creative development. Seek approval of any menu or recipe changes with Director of Operations and communicate daily updates with Operations Manager for printing of menu updates.
- Daily line check. Responsible to inspect, taste quality and ensure that all ingredients are fresh and labelled with correct expiry date at all times. Ensure accurate par levels and shelf life in Fusion Prep.
- Write or approve prep schedules, coordinate and manage prep for all stations and ensure all prep is completed daily. Oversee brunch preparations and issue prep lists through Fusion Prep. Improve prep quality and efficiency.
- Ensure all recipes are accurately listed in fusion prep at all times with full descriptions, photos and videos. Hold culinary team accountable to all recipes.
- Manage Cooks and Sous Chef’s to ensure that walk in cooler and produce with each station is organized and product is clean, fresh and labelled with correct expiry dates.
- Continuous training of current and new employees to elevate quality, consistency and efficiencies as well as reducing waste.
- Ensure that all culinary employees are well presented at all times. Uniform check is performed daily and recorded in UKG.
- Actively work service ensuring all stations are executing consistently with high quality product and ensure nothing below our standards is ever served to our guests. Assist all stations as needed during the service and execute where needed in the absence of a team member.
- Prepare daily service floor plan in conjunction with Director of Operations and Assistant General Manager.
- Prepare weekly schedule in conjunction with Director of Operations and Assistant General Manager.
- Be a strong company ambassador at all times and stand for zero tolerance of negativity within the team. Any negativity to be reported immediately with Executive Management.
- Ensure all equipment is in proper working order and report any repairs needed to maintenance. Supervise and assist with minor maintenance repairs.
- Prepare daily, weekly, monthly cleaning side works for culinary department.
- Work closely with Purchasing Manager for daily ordering of produce, proteins and specialty items and ensure quality of product is maintained with minimal waste levels.
- Communicate with executive team for any guest feedback or culinary concerns and conduct daily line up and post shift meetings with brigade members to address all improvements needed.
- Take the lead in resolving all culinary quality or timing issues during service with great sense of urgency and report plans to rectifying any issues.
- Communicate with FOH management team regarding 86’s and amuse bouche daily.
- Produce daily menus for family meal taking into consideration the correct quantity and any allergies. As well as utilizing products that would otherwise go to waste.
- Manage optimal rotation of fresh seafood and shellfish and ensure that we are serving only the highest quality of product. Utilizing product in family meal before anything goes to waste.
- Ensure optimal par levels of shellfish and proteins. Any frozen products are to be thawed slowly overnight in cooler for optimal quality. Develop a method to ensure first in first out of shellfish and fresh seafood.
- Recruit, conduct interviews and make decisions regarding hiring, firing and disciplining culinary staff. First point of contact for all culinary team in regards to any conflicts or communication regarding company SOP’s and processes.
- Hold all team members accountable to company SOP’s and provide training to ensure we uphold the highest standards.
- Oversee all aspects of food handling/kitchen conduct, ensuring that standards adhere to all safety and sanitation procedures in accordance with Collier County Health Codes and HACCP plans
- Responsible for the overall cleanliness of the kitchen workplace. Actively participates in pre/post shift clean-downs as necessary to ensure a sanitary workplace and report any issues with night cleaners.
- Conduct quarterly culinary team reviews in conjunction with Director or Operations and Assistant General Manager.
- Work closely with sister company culinary operations to improve efficiencies and reduce waste.
Performance Expectations:
- Consistently display a professional, positive and polished leadership style.
- Ensuring that quality, cleanliness and details are maintained during service.
- Leads the kitchen brigade ensuring professionalism & proper conduct at all times in a busy & demanding atmosphere visible to guests.
- Ensures kitchen staff is performing with consistency all company standards, practices, policies, and procedures.
- Positive attitude at all times
Required Skills/Qualifications:
- Utilizes excellent verbal and written communications skills
- Organization and planning
- Attention to detail
- Efficiency
- Prioritizing and multitasking individual and team responsibilities
- Good management skills
