Chef de Cuisine

Traveler’s Table, a modern, globally-inspired eatery (and full bar) serving great-tasting versions of hand selected dishes from around the world, is seeking an Chef de Cuisine to lead a team in cooking high quality, great tasting food, while maintaining effective cost control and proper safety and sanitation standards. The ideal candidate for this position is a self-motivated, hard worker with excellent communication skills who is passionate about serving delicious food and creating a positive work environment. Candidates who are passionate about travel and who have experience in cooking different ethnic cuisines should definitely apply, but we are open to anyone with a strong culinary background and good leadership skills. This opportunity offers a competitive compensation package and the chance to work with a growing company.

Responsibilities & Duties

• Assumes ultimate responsibility for the quality of all product served
• Responsible for the training, management, and development of kitchen staff
• Develops labor projections and provide schedules for all kitchen positions
• Maintains low staff turnover rate and high morale
• Responsible for the layout of equipment and supplies for proper station assignments, food layout, and efficiency
• Creates and supervises daily line and prep station assignments
• Responsible for complete menu item cost analysis.
• Maintains all batch recipes references current and placed in each station.
• Accountable for accurate food inventories.
• Inventory product by department meat, seafood, poultry, grocery (dry goods), spices, produce, cheese, dairy, bread, paper, etc.
• Inspects and dates tag incoming products. Sign and adjust incoming invoices.
• Establishes ordering guide for all items necessary for kitchen operations.
• Assumes responsibility for the proper product rotation and use.
• Organizes and label food walk-ins and dry storage.
• Participates in all weekly manager meetings and staff quality circles (customer service).
• Maintains all kitchen equipment and facilities up to the restaurant’s operating standards by utilizing maintenance charts, cleaning checklists, and schedules
• Pledges to perform job functions while upholding company policy and procedures according to company operating policies manual
• Operates ethically and responsibly to protect the integrity of the company and the well-being of work environment

Qualifications & Skills

• 1 years as a head chef in an upscale and full-service restaurant
• High School Diploma required
• College Degree preferred, but not necessary
• Certified Culinary Training
• Health Department – Certified

Compensation: $70,000 annually, plus bonus opportunities

Job Type: Full-time

Pay: $70,000.00 per year

Benefits:

• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• 8 hour shift
• Evening shift
• Morning shift
• Night shift

Supplemental Pay:

• Performance bonus

Work Location: In person

Salary : $70,000