Position: Chef De Cuisine
About: The Chef D’ Cuisine is accountable to the Executive Chef and the Director of Operations supporting the restaurant by putting systems and processing in place for consistency and excellence, while also assisting in dish execution and menu development. This key role will also support Front of House Management to ensure that all of the restaurant’s needs are being handled, Front and Back of House, and that professional communication is at the highest level. In addition to a great work ethic and strong leadership skills, the ideal candidate will possess the following skills and attributes: Work well in a fast-paced, high-pressure environment. Organized in scheduling, ordering, and willing to learn the administrative side of running a kitchen. Leading by example; strong communicator. Continued commitment to professional growth and development. Accountabilities include: Scheduling of BOH staff. Upkeep of kitchen equipment and space – preventative maintenance and handling acute repairs. Master of consistent execution of all dishes. Appropriate cleanliness and presentation of kitchen staff, as well as maintaining a professional and safe work environment. Proper food ordering, inventory, storage to keep food costs within set targets. Communicating with vendors to ensure all product brought in house is quality and at the best price point. Cleanliness and sanitation of kitchen. Staff and schedule management to ensure payroll stays within set targets. Working with FOH management on service, private events, general problem solving.
Requirements: High school diploma or equivalent required; experience in a kitchen environment; strong leadership and communication skills; ability to work in a fast-paced, high-pressure setting; organized and willing to learn administrative tasks
Benefits: health insurance, 401(k), flexible work schedule conducive to work-life balance, employee discount on food and beverages, opportunities for continued advancement and internal growth, equal opportunity employment
