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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $61,300.00 - $83,900.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible schedule
Job Description
The Chef de Cuisine position is a prestigious and vital role within a restaurant environment, particularly suited for establishments that pride themselves on delivering an exceptional culinary experience. This role typically exists within fine dining or high-volume restaurant settings, suggesting a company committed to quality, innovation, and excellence in cuisine. The hiring establishment is a restaurant that values not only the impeccable execution of dishes but also the overall guest experience, operational efficiency, and the cohesive functioning of the kitchen and dining operations. The company is dedicated to upholding high standards in culinary arts, food safety, sanitation, and superior customer... Show More
Job 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 skills
- Strong organizational, multi-tasking, time management, follow-up and analytical skills with solid attention to detail and accuracy
- Proficiency 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 orientation
- Strong managerial skills and able to successfully prioritize and manage multiple responsibilities
- Must be able to get along with co-workers and manage subordinates as a team
- Be flexible and eager to learn new things while thinking analytically and creatively
- Must maintain a strong professional presence and present a well-groomed appearance
- Ability to manage confidential business, guest and employee information with tact and discretion
- Must 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 adeptly
- Must 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 effectively
- Maintain presence in the community through professional societies and/or board involvement
- Must adhere to the established appearance, hygiene, and dress code guidelines
- Ability to adhere to and comply with all rules and regulations of the company
Job Qualifications
- High school diploma with some college or college degree preferred
- Minimum five years of progressive culinary experience, preferably in fine dining or high-volume restaurants
- ServSafe certification or willingness to acquire in-house
- Excellent verbal, interpersonal, and communication skills
- Strong organizational, multitasking, time management, and analytical skills
- Proficient in Microsoft Office, especially Excel
- Ability to learn industry-specific accounting software
- Strong managerial and team leadership abilities
- Professional appearance and strong presence
- Ability to handle confidential information tactfully
- Ability to work effectively in a fast-paced, team-oriented environment
Job Duties
- Act as a marketing ambassador for the restaurant to staff, guests, and media
- Lead and support the management team in daily operations
- Continually develop and update menu items based on seasonality and cost
- Ensure food cost control through proper costing techniques and product utilization
- Maintain cleanliness, sanitation, and hygiene standards consistently
- Supervise, train, and communicate effectively with culinary staff and management
- Manage equipment maintenance, budget, labor, and cost goals with management team
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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