Chef de Cuisine

POSITION SUMMARY: The Chef de Cuisine is responsible for overseeing the day to day operations of the restaurant along with creating a superior culinary experience for the guest. They are responsible for maintaining the quality standards of the operation in regard to menu development, execution of food and personal development. They meet with the Executive Chef, Corporate Executive Chef on a regular basis to discuss current and upcoming issues in the restaurant. ESSENTIAL FUNCTIONS:Marketing Ambassador: the Chef de Cuisine is a critical marketing ambassador for the company. The Chef de Cuisine must embody all that the company stands for to the staff, guests and the media. The Chef de Cuisine must actively cultivate positive word of mouth and positive media for the restaurant. The Chef de Cuisine must develop, seek, and work to perpetuate relationships with "influencers" and local, regional, and national food media by perfecting an articulate and sincere message about the company's food, style, and philosophy. Lead Manager:Must support and nurture their relationship with the lead management teamMust be willing to give and accept constructive suggestions, and to take a role in management of the entire restaurantMenu DevelopmentContinually develop menu items to reflect positive knowledgeable food imageMaintain seasonal specials based on product availability and costChange menus (brunch, lunch, dinner, dessert, and parties) a minimum of twice a year to reflect seasonal changes, i.e. fall and springBe responsible for food cost, and reflect that responsibility thru proper costing techniques Provide flexibility with regards to guests' special requestWork with purchasing for the proper utilization of products to avoid waste Cleanliness/SanitationWork with the kitchen managers to reach the cleaning standards for the operation Ensure that the staff is following the proper procedures in attaining these goals and that they are held accountable. This includes before, during, and after service. Maintain a high level of personal cleanliness on the job for themselves and their staff, including:Personal hygiene – clean hands and fingernails, any open cuts covered, covered and clean hair, proper grooming habitsUniforms – wears clean, well fitting uniforms. Maintains professional image. Clean working areas – both his/her immediate station as well as any other areas, walk-ins, and storage areasRespect for equipment – by taking responsibility when using the equipment, maintaining the equipment as well as parts Observe and enforce proper sanitation procedures at all timesTake the necessary steps to educate cooks and kitchen managers to proper sanitation procedures PeopleSupervise the culinary staff which requires developed managerial skills and people skills, as well as training, coaching, and teachingDevelop effective communication techniques to maintain working relationships with each member of the kitchen staff Effectively communicate with sous chefs and management staff creating a team spirit of leadership Be aware and hold staff accountable for company policies, procedures, and standards Participate in the selection of cooks thru recruiting, interviewing, reference checks and the hiring procedure Develop an effective written training program for each station. Appoint trainers and communicate with them weekly Develop a positive, supportive working relationship with front of house managers. Communicate daily. Respect meeting timesCommunicate daily with purchasing managerCommunicate daily with Executive Chef, Corporate ChefMaintenance Hold cooks accountable for maintaining equipment i.e. parts, usage Communicate with operations manager or maintenance to properly fix equipment as neededCommunicate with owners, Corporate Chef and Executive Chef when new or replacement equipment is needed Budget, Management & Profit:Participate with owners, Corporate Chef, Executive Chef, General Manager and managers to agree on proper goals for food cost, labor cost, and misc. expenses relating to the kitchenWork with purchasing agent, sous chefs and culinary management staff to build menus around availability, quality, and cost of productsCommunicate daily with purchaser and culinary staff as to any items needed to be utilized Cost all specials with purchaser prior to putting on menuWork with purchaser, sous chefs and culinary management staff to take a systematic approach to maintain cleanliness and organization, i.e. rotating cleanups, product rotation, etc. Work with purchaser, sous chefs, culinary management staff and front of house managers to record any and all waste, i.e. server errors, product spoilage, customer errors, etc. Work with all managers to maintain security Work with budget manager to develop a realistic monthly labor budget. Schedule within these parameters.Work with budget manager to monitor labor daily and weeklyManage all overtime hours and dollars. Strive to eliminate.Adjust payroll schedules to reflect business fluctuations Focus: maintains an awareness of the effect of all actions upon the dining experience of the guest, and makes any decisions based on their impact on the guest REQUIREMENTS:High school diploma. Some college and/or college degree preferred. Minimum of 5 years of experience in a progressive culinary role, preferably in a high-volume and/or fine dining restaurant ServSafe certification required (can be received in-house)Ability to read and write in English with excellent verbal, interpersonal and communication skillsStrong organizational, multi-tasking, time management, follow-up and analytical skills with solid attention to detail and accuracyProficiency in Microsoft Office programs, especially Excel Ability to learn industry specific accounting software (such as Compeat, Res Source, Micros, etc.)Internet skills including use of e-mails (Microsoft Outlook) and information gathering Ability to work in a team-oriented, fast-paced environment with a customer service orientationStrong managerial skills and able to successfully prioritize and manage multiple responsibilitiesMust be able to get along with co-workers and manage subordinates as a teamBe flexible and eager to learn new things while thinking analytically and creativityMust maintain a strong professional presence and present a well-groomed appearanceAbility to manage confidential business, guest and employee information with tact and discretionMust be able to respond calmly and make rational decisions when handling business related issues in a fast paced environment Work is performed in a restaurant with varied temperatures. Must be able to sit or stand for extended periods of time, bend, stoop, reach, crouch, kneel, lift, push and pull. May occasionally lift, push, pull or move items weighing up to 50 pounds. Manual dexterity is essential. Must possess finger dexterity to use restaurant and office equipment adeptlyMust be able to dependably work a minimum of 50 hours per week; able to work a varied and flexible schedule, including evenings, weekends, and holidays as necessary, to manage and operate the restaurant effectivelyMaintain presence in the community through professional societies and/or board involvementMust adhere to the established appearance, hygiene, and dress code guidelinesAbility to adhere to and comply with all rules and regulations of the companyGeneral Comments: This description is intended to describe the essential job functions and their requirements.It is not an exhaustive list of all duties, responsibilities, and/or requirements of the position. Other functions may be assigned and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will and this job description does not imply an employment contract.

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