Chef de Cuisine

Do You Love Homemade Food as Much as We Do?

Come join our fabulous fun-loving team at one of Togather Restaurant Group's restaurants!

We are ready to grow and teach our team to be more amazing than ever! We are looking to add YOU to our team!

Are you someone who loves our community? Loves working with others? Loves working in a fast-paced environment?   We want you!

The Togather Perks

1. You get to work in a fun & positive environment.
2. You get continuous training and learning not only for the restaurant, but personal growth as well.
3. You will have opportunities for advancement.
4. You will get a Salary wage with performance-based increases in the future.
5. You will get 100% of your medical benefits (dental, vision and medical) paid after a probationary period.

Who we’re looking for to be on our team!

1. You are a person who loves to work as a team with others.
2. You love to work with guests and helping them feel welcome.
3. You are a person who can work in a high paced environment.
4. You are a person who likes to keep a clean and organized work area.
5. You are a person who can follow instruction and written instruction (like checklists and recipes).

What requirements will be expected

1. You will be expected to get/have my food safety certificate.
2. You will be required to wear non-slip black shoes. (Closed toe)
3. You will come to work with a good attitude and ready to work with the team.

About Togather Restaurant Group

We are a locally owned hospitality group that manages multiple restaurants in Truckee, that is heavily involved in the community.

We believe in high-quality & fresh ingredients. We make everything fresh daily!

We also believe in the team concept and working together! We completely believe that Togather Restaurant Group wouldn’t be what it is today without an amazing team! One team!

We are offering opportunities for Chef de Cuisine.

Job Description

Job Title: Chef de Cuisine

Reports to: The Corporate Executive Chef

Job Summary

This is a “hands on multi-tasking” position which requires working in the kitchen on the line plus maintaining all back-office responsibilities including but not limited to daily financials, payroll, nightly updates about service to the owners, maintaining purchase logs, scanning, and entering invoices and inventory. The Chef de Cuisine is responsible for ensuring the delivery of high food quality, training, and development of all culinary staff.

Overview of Responsibilities: General

Oversee and manage all areas of the culinary team.

Financial

• I will adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
• I am responsible for ensuring that all financial (invoices, reporting, inventory) and personnel/ payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food Safety and Planning

• I will enforce sanitary practices for food handling, general cleanliness, and maintenance of the kitchen. I will ensure compliance with operational standards, company policies, federal/ state/ local laws, and ordinances.
• I am responsible for ensuring consistent high quality of food preparation and service.
• I will maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• I will work towards food and beverage costs. I will work with corporate officers for efficient provisioning and purchasing of supplies.
• I must have ServSafe Manager Certification.

Guest Service

• I will always ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.

Operational Responsibilities

• I will manage shifts which include daily decision making, scheduling, planning while upholding the standards of the restaurant.
• I will maintain the overall cleanliness of the restaurant.
• I will be on the line daily, cooking and orchestrating service.

Personnel

• I will provide direction to employees regarding operational and procedural issues.
• I will Interview hourly employees. I am responsible for assisting the Corporate Executive Chef with direct hiring, supervision, development and when necessary, termination of employees.
• I will conduct orientation and explain the "Togather Philosophy", how it applies to this specific business while overseeing the training of new employees.
• I will develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• I will maintain an accurate and up-to-date plan of the restaurant's staffing needs. Prepare schedules and ensure that the restaurant is staffed appropriately for all shifts.
• I will maintain accurate employee files.

Personal Requirements

• I must show self-discipline, initiative, leadership ability and an outgoing personality.
• I must be pleasant, polite mannered and have a neat and clean appearance.
• I must have the ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• I must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• I must possess good communications skills for dealing with diverse staff.
• I must have the ability to coordinate multiple tasks such as food and labor costs while maintaining required standards of operation in daily restaurant activities.
• I must have the ability to determine applicability of experience and qualifications of job applicants.
• I will attend leadership meetings and strategies to help grow the business and myself.
• I understand this is a 50 hour work week.

Accountabilities

• I will keep the Executive Chef promptly and fully informed of all issues (i.e., problems, unusual matters of significance and positive events) and take prompt corrective actions where necessary or suggest alternative courses of action.
• I will complete job responsibilities and performance objectives in a timely and effective manner and in accordance with the policies and procedures of my location.
• I will maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity, and efficiency/ effectiveness.
• I will, always, provide a favorable image of Togather Restaurant Group and any of its establishments.
• I will perform other duties and responsibilities as required or requested.
• My work hours may vary if manager must fill in for his/her employees, holidays or if emergencies arise. A typical work week is 50 hours.
• I can perform all functions at the restaurant level.
• I understand this position requires prolonged standing, bending, stooping, twisting, lifting products and supplies that weigh 45 pounds and repetitive hand and wrist motion.
• I will work with hot, cold, and hazardous equipment as well as operate office equipment.