MUST BE WILLING TO RELOCATE!!!!

RELOCATION ASSISTANCE PROVIDED!!!

Position Summary:

The Chef de Cuisine is responsible in managing the daily operation of the kitchen. Responsibility includes overseeing production and staff management including hot line, cold line, second shift, dish, expo, LinkedIn, and software administrator.

Duties and Responsibilities:

• Managing the sous chefs and pastry chef guiding their oversight of the kitchen staff with primary focus on selection, training, and supervising of daily work assignments.
• Act as a coach and mentor; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback and administer corrective action when needed.
• Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serving safe food.  Oversee daily production from each kitchen department to ensure proper presentation and preparation to event guidelines.
• Conduct regular department walk-throughs and random food tastings.  Establish proper portion sizes and controls to ensure proper amounts are being prepared for events.
• Oversee the creation of standard operating photos, recipes and descriptions for all cooks.
• Oversee the integrity of the kitchen module of CaterXpert.
• Attends events in the field as necessary.
• Oversee the culinary aspects of tastings, making appearances as necessary.
• Review event orders with Field Chefs to give thorough explanations of methods and presentation.
• Cook in any kitchen department as needed, taste products that are produced to ensure quality and consistency.
• Assist the Executive Chef in presenting new menu items and relevant culinary information to the sales team, culinary staff and other company properties on an on-going basis.
• Participate in bi-weekly production meetings to confirm all kitchen details with sales and operations staff, making arrangements to obtain information missed if not in attendance..

Chef de Cuisine Requirements and Qualifications

• 3 years of culinary experience preferred
• Proven experience as a Chef de Cuisine or a similar role
• Thorough knowledge of cooking techniques and equipment
• Excellent knowledge of food safety and sanitation regulations
• A creative approach to food presentation
• Excellent organizational and leadership skills
• Able to remain calm and composed in a fast-paced environment
• A culinary degree or certificate is preferred

Wage Range

• $50,000-$55,000 Profit Sharing

MUST BE WILLING TO RELOCATE!!!!

RELOCATION ASSISTANCE PROVIDED!!!

Job Type: Full-time

Pay: $50,000.00 - $55,000.00 per year

Benefits:

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

Experience level:

• 3 years
• 4 years
• 5 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• 12 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Supplemental pay types:

• Bonus opportunities
• Overtime pay
• Quarterly bonus
• Signing bonus
• Yearly bonus

Weekly day range:

• Monday to Friday
• Rotating weekends
• Weekends as needed

Work setting:

• Upscale casual restaurant

Work Location: In person