Chef de Cuisine- Canton

CHEF DE CUISINE

In this position, you will be responsible for delegation of main kitchen line management and technical food production. You will also be responsible for the preparation of high quality meals in accordance with our standards, menu specifications, and production schedules. You will work to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.

This is a great opportunity to join a rapidly expanding, family-run business and bring your expertise into the world of craft beer!

Roles and Responsibilities:



Leadership

• Inspire a passionate team culture in support of consistent execution of Trillium’s goals
• Drive a culture of continuous improvement and strive for operational excellence by collaborating with cross-functional teams
• Lead, inspire, and educate kitchen staff to achieve their defined goals and results, consistently monitoring performance and creating development plans
• Partner with Human Resources to address employee relations issues; identify appropriate training and/or coaching opportunities and follow-up to ensure effective, legally compliant, and consistent resolutions are reached
• Provide positive, actionable solutions when faced with challenges
• Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner
• Responsible for recruiting, interviewing, hiring and effective training of new BOH employees and provide on-going training to ensure that service standards and product quality are consistent and maintained at all times
• Continually strive to develop kitchen staff in all areas of managerial and professional development
• Oversee and supervise management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback
• Direct work for employees including setting hours and weekly schedules, and assigning tasks before, during, and after open hours of the restaurant
• Teach and train staff on production and presentation changes to menu items

Kitchen Management

• Execute and supervise all food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items, etc.
• Responsible for assisting Executive Chef in hitting all budgeting goals by maintaining proper inventory, pricing, portioning and shelf-life levels.
• Monitor and control all labor and food costs through effective scheduling, training, and supervising the production of the food
• Develop seasonal menus with corresponding recipes and systems
• Expedite orders to maximize efficient production and delivery to the guest in the proper order
• Monitor and control the maintenance and sanitation of the kitchen and equipment to ensure a healthy, safe work environment in compliance with Trillium and industry standards
• Conduct quality checks of goods received
• Ensure appropriate rotation of all stored products
• Monitor and ensure compliance with recipe specifications

Additional duties may be assigned as necessary.

Desired Qualifications & Abilities

Experience

• Minimum 5 years kitchen staff supervisory experience
• Minimum 10 years technical food production experience in modern dining restaurant
• Well rounded food background with extensive knowledge of all kitchen equipment

Knowledge, Skills, and Abilities

• Excellent verbal, written communication and math analyzation
• Proven track record of cost control including food, equipment, labor, and waste
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
• Ability to write routine reports and correspondence
• Ability to calculate and apply figures and amounts in recipe and labor costing and control
• Ability to follow delegation while providing technical and management troubleshooting and problem-solving techniques
• Organized and efficient with great attention to detail
• Strong interpersonal staff relations and leadership skills
• Ability to remain calm under pressure and communicate clearly, with composure and enthusiasm, to customers and staff
• Ability to provide consistent food quality
• Willing to work a flexible weekend schedule (Friday-Sunday) including nights and holidays
• Excellent conflict resolution skills
• Move lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance

Benefits

• Medical, dental and vision benefits with no wait period
• Short & long term disability and life insurance
• 401k plan with generous match with no wait period
• Performance Incentive Bonus
• Paid time off
• Trillium Comp Card
• Trillium discounts
• Philanthropy program
• EAP
• Employee gym