Chef de Cuisine

Role: Chef de Cuisine

Reports To: Culinary Director, Owner, General Manager

Direct Reports: Sous Chef, Hourly BOH Team Members

Key Relationships: Director of Operations, Management team, Hourly Team Members, Lead Team Members, and Trainers

The Chef de Cuisine serves as a leader in ensuring that the cultural, culinary & operating standards of this new and exciting restaurant, SERATA, are upheld daily. The Chef de Cuisine is responsible for maintaining the highest quality standards for the menu by being well-versed in the recipes, plate & product specifications, and cooking techniques of the menu. They need to be familiar with and drive sanitation regulations and showcase those standards within the operation.

They support and create a culture with the staff to ensure that the guest experience and financial health of the business are in line with the standards, vision and goals of SERATA and that their team embodies the restaurants values. In this role they will be responsible for consistently executing multi-course tasting menu according to recipes and collaborating on new ones that help define the restaurant and resonate with guests.

They will need to be able to assist in recruiting, hiring, and coach and develop the kitchen and FOH staff to ensure meals are prepared at the highest level of quality. The chef, along with the Culinary Director, is also accountable for properly educating the team, both FOH and BOH, on menu knowledge. The Chef de Cuisine is responsible for developing key hourly employees and sous chefs to further deepen our talent pipeline.

Preferred Experience:

• 5 years’ experience as Chef de Cuisine in high quality restaurant
• Knowledge and skills in analyzing profit and loss statements and overall financial performance
• Culinary Arts Degree preferred

Leadership:

Bring to life the SERATA values. Engage and inspire the management and line staff.

• Lead the restaurant by role modeling the highest level of culinary standards.
• Actively participate and contribute to the weekly Manager Meeting
• Work with the GM, Sous Chef(s), and Key Hourly Team to create a Culinary Operation agenda pertaining to the restaurant’s needs.
• Lead the team with hospitality, integrity, respect, and an entrepreneurial spirit.

Guest Engagement:
Ensure we are actively engaging with guests, before, during and after their experience.

• Commit to passionate, intense, uncompromisingly humble hospitality and high-quality guest experience.
• Consistent execution of food, beverage, service, and hospitality that aligns with the One SERATA brand.
• Participate in local marketing functions and events to promote brand recognition at the highest level of quality.
• Engage and interact in the guest experience as needed.

Business Acumen and Compliance:

• Possess a maniacal and uncompromising approach to food production and food quality standards.
• Properly execute the daily kitchen operational systems. Keep systems binders complete, up to date, and organized with proper documentation.
• Practice proper sanitation and safety at all times with compliance to general standards and Health Department regulations to protect the health and welfare of our guests and co-workers. Actively participate in third party sanitation audits and create actionable items to resolve any outstanding items identified in the inspection.
• Comprehensive knowledge of all the components contributing to food & labor costs.
• Leverage technology and systems to forecast, track, order, receive, schedule, cost out labor and recipes
• Work to help foster a professional relationship with all vendors and resolve any issues that arise.
• Properly execute menu rollouts and plan for a successful implementation.
• Take ownership of the restaurant’s R&M needs and be able to communicate effectively follow through to keep all restaurant equipment in satisfactory, working condition.
• Lead and uphold a best-in-class approach to human resources, safety, food safety, sanitation, and cleanliness practices in the restaurant.
• Partner with the GM to create proper staffing levels and schedules that achieve excellence in operations while taking care of the bottom line.

Employee Development:

Identify/hire great people and develop them into great leaders.

• Interview and approve all hiring for hourly kitchen employees for the restaurant.
• Actively drive recruitment of talent to the restaurant; as well as retain talent by inspiring, teaching, and embracing a culture of development.
• Ensure that operational and training standards are consistently followed and executed.
• Effectively lead by demonstrating a professional approach with coworkers through great leadership skills, ethics, and team development.
• Conduct talent reviews and performance evaluations on a timely basis; provide clear, transparent, honest feedback to the team on performance measures and recommend promotions or set corrective actions when appropriate.
• Effectively identify and develop internal talent with success to help with the overall company’s need for a talent pipeline.
• Support continued education of hourly team members by being involved in daily training demos, line ups, and tasting sessions.
• Hold all employees accountable to the Serata cultural values, goals, and standards.
• Properly communicate and create an environment where new company initiatives are supported and embraced by the staff.

Additional Skills and Responsibilities:

• Exude excellence in hospitality both for internal and external guests.
• Excellent time management, organizational and problem-solving skills
• Ability to adapt and lead change
• Analytical and organizational skills, as well as the ability to define and effectively solve a variety of changing situations under stress.
• Must possess strong interpersonal skills and the ability to resolve conflicting interests with the goal of obtaining cooperation.
• Passion for exceptional hospitality, food, and beverages.
• Ability to thrive in a fast-paced, entrepreneurial environment.
• Self-driven, results-oriented, and possesses a solid track-record of leading high-caliber, upscale restaurants.
• Flexible work schedules, including nights and weekends
• May be required to lift, carry, push, or pull heavy objects up to 50 lbs.
• Kneel, bend, or stoop, ascend or descend stairs; be on feet for extended amounts of time
• Working in an environment that may be exposed to hazardous situations and conditions that produce cuts or minor burns
• Exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.
• Sometimes wear protective and safety attire, such as gloves.