Chef De Cuisine

Job Overview
The Chef de cuisine is responsible for overseeing culinary functions for Shui Food Group. This position will work continually to improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. The Chef must ensure that sanitation and food standards are achieved. Areas of responsibility include overseeing all food preparation areas (e.g. cloud kitchen) and all support areas (e.g., personnel, purchasing).

Duties
- Managing cost controls and controlling expenditures for the account

• Purchasing and managing inventory
• Responsible for training, and supervision of all cooks
• Maintains safe, clean, and organized kitchens adhering to all state/local health department regulations and safe work environments
• Monitors team performance, product quality, and production flow

Requirements
- Proven experience working in a culinary role
- Strong knowledge of food handling procedures and sanitation regulations
- Excellent leadership and team management skills
- Ability to work in a high-pressure environment and manage multiple tasks efficiently
- Knowledge of banquet operations is a plus
- Culinary degree or relevant certification is preferred
- Proficient in inventory management and cost control

Join our team as a Chef and showcase your culinary expertise in a dynamic kitchen setting.

Supportive Functions
In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Leads kitchen teams
• Provides direction for all day-to-day operations
• Ensures property policies are administered fairly and consistently
• Develops and implements guidelines and control procedures for inventory
• Manage controllable expenses including food costs, supplies, uniforms, and equipment
• Demonstrates new cooking techniques and equipment to staff
• Ability to instill safety and sanitation habits in all employees
• Teaches culinary team the importance of consistency in preparation and presentation
• Thorough knowledge of food handling and preparation techniques
• Ensures that levels of quality, portion control, and plate presentation are adhered to consistently
• Coaches and counsels employees to reflect service standards and procedures

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Prior experience in culinary management
• Demonstrated skills in leading a diverse team with varying degrees of experience
• Ability to teach and inspire team members to be their best every day
• Must have a flexible schedule to work during days, nights, weekends, and holidays as needed

SAFETY REQUIREMENTS
Team members will be trained in the proper use and care of any assigned PPE. Team members are responsible for reporting defective, damaged, or lost PPE, or equipment that does not fit properly.

EDUCATION AND/OR EXPERIENCE
High School graduate diploma or equivalent preferred. A minimum of 3-5 years of high-volume Chef experience required. Culinary Arts Degree, equivalent experience, and training will be considered.

LANGUAGE SKILLS
Must be able to communicate clearly with guests, customers, supervisors, and fellow team members.
Spanish speaking preferred.

CERTIFICATES, LICENSES, REGISTRATIONS
State health department certificate for food safety, IL Sanitation License, CPR/First Aid certification, Basset or equivalent

GROOMING STANDARDS
Team Members must maintain a neat, clean and well-groomed appearance. Specific guidelines will be explained during the orientation process.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job with or without reasonable accommodation. Must be able to push/pull/lift up to 100 pounds. Job frequently requires standing, walking, kneeling, crouching, bending, stooping

Upon employment, all employees are required to fully comply with SFG rules, regulations, expectations, and standards. All team members who violate rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Job Type: Full-time

Pay: $75,000.00 per year

Shift:

• Day shift
• Evening shift

Work Location: In person

Salary : $75,000