Chef de Cuisine

The Chef de Cuisine is a critical leader of the culinary team that focuses heavily on menu development and quality controlling. They are responsible for team development and the execution and performance of the line and prep team. 

CORE DUTIES & RESPONSIBILITIES

Menu

Develop and execute culinary vision and program in collaboration with Chef Partner. Be an expert and educator of the food menu including dietary, allergen, and nutritional facts. Establish and maintain SOPs for line set up, quality control, recipe adherence and sanitation practices. Continuously monitor and develop menu items.

High Standard Adherence

Ensure the restaurant & kitchen areas are clean, stations are well-stocked & all areas are set up for success. Manage & assist in daily production of all menu items from preparation to line production. Ensure we are offering consistently beautiful & delicious food to each guest. Possess complete knowledge, execution, & enforcement of all food items. Be the uncompromising standard for your team in demonstrating how to adhere to our high standards for excellence.

Systems & Organization

Ensure successful transfer of knowledge and consistency of menu items between production and execution. Oversee monthly inventory, proactively monitor food costs and waste and act on areas of opportunity. Maintain most current food specs for all menus. Be proactive as possible to ensure the product has been prepared properly by tasting, smelling & looking at the product before & during the shift. Be the uncompromising standard and example for your team in demonstrating how to uphold and adhere to our systems set in place for excellence.

Cost & Labor Management

Oversee payroll hours to budgeted labor percentage. Evaluate productivity and make cuts and schedule recommendations for efficiency. Monitor employee hours and make strategic cuts to achieve labor percentage goals. Monitor waste and implement systems to minimize the current waste levels at the restaurant. Maintain budgeted staff and adjust as business needs require.

Culture

Set the example for how to lead a professional kitchen. Create & contribute to an inspiring environment with respect, accountability, open communication & teamwork. Create a sense of unity & support for peers & those in your command. Maintain the culture through the evolution of the business. Be receptive to feedback & coaching. Hospitality starts on the inside. Resolve issues with a sense of urgency.

Teamwork & Collaboration

Coordinate with the sous chefs on specials and menu changes with intention and in collaboration with key stakeholders. Manage upkeep of the physical restaurant. Instill constant communication of key players, to ensure the flow of food from ordering to storing, preparation, execution and delivery is optimized for the best guest experience. Maintain a fully staffed kitchen and assist sous chefs and line cooks in any capacity necessary. Every shift should be a successful shift with no crashes on the line.

Training & Coaching

Minimize employee turnover rates by taking time to effectively orient new employees, set clear performance expectations, train, coach, and give constructive performance feedback. Practice proactive performance management in partnership with upper management to ensure adherence to employment policies and procedures. Transfer knowledge on every shift – take each opportunity to coach the team. Develop/streamline restaurant processes in partnership with the team. Instill constant communication between key players, to ensure the flow of food from ordering to storage, preparation, and execution is optimized for the best guest experience. Streamline training and systems for the line. Ensure everyone is following these systems and processes. Train prep and line team to execute all menu items.

Safety & Sanitation Standards

Confirm safety, sanitation, & cleanliness standards are upheld through proper supervision & training. Verify proper labeling, storage (FIFO), & temping. Maintain a pristine physical upkeep of the kitchen & equipment in partnership with the management team. Administer applicable safety & sanitation programs for the restaurant. Document staff violations as needed. Communicate patterns to the team.

Professional Expectations:

• Seeks and provides clarity for self and team

• Exudes professionalism at all times

• Acts with urgency

• Speaks up and contributes their ideas

• Develops self and others

• Constantly communicates with necessary stakeholders