Job Description
The Chef de Cuisine is responsible for delivering an exceptional high quality
food experience while also managing a profitable food operation. The Chef de
Cuisine will be responsible for delivering consistently outstanding poke and
local/Pan Pacific dishes while implementing safe food handling practices,
maintaining a clean and organized kitchen and managing food sales, and labor,
food and supplies cost.
Responsibilities (Essential Functions)
Human resources:
* Work in tandem with restaurant manager to hire, coach, counsel and conduct
performance evaluations of direct reports.
* Develop, train and mentor direct reports. Act as a resource to them as well
as other back-of-house (BOH) personnel.
* Executes disciplinary action, including termination, of culinary team when
necessary according to company standards.
* Work with corporate chef to develop and conduct training seminars for cooks
and kitchen helpers (and other off-premises staff as required); including but
not limited to standard operating procedures, sanitation and food handling,
menu standards, and presentation.
* Work with restaurant manager to instill company culture, build morale and
create an ongoing positive work environment, using established as well as
newly developed initiatives.
* Attend and participate in culinary job/career fairs when appropriate.
* Financial/labor costs:
* Accountable for meeting budgets for food, labor and direct operating expenses
as they pertain to the culinary department.
- Develop and maintain reports to ensure proper food usage happens.
- Manage weekly kitchen labor schedules for production and service, meeting
staffing criteria/guidelines and labor budgets by utilizing forecasting
tools.
* Review of forecasted vs. actual labor costs each week based on budgeted
costs. Assist in developing labor cost controls based on these reports.
* Work with restaurant manager to forecast seasonal staffing levels, hiring and
attainment/retention of staff.
Culinary:
* Manage and continually monitor food production execution to ensure quality,
consistency, efficiency, productivity and professionalism are at highest
level.
* Conduct hands-on teaching and training in kitchen, working closely with
cooks, as well as other staff as applicable who work in BOH, and help with
food preparation and execution.
* Train and educate FOH/BOH staff on new menu items and changes in procedures
for current menu items; monitor and hold staff accountable for implementing
the changes.
* Develop production methodologies to increase efficiency, productivity,
quality and/or consistency in kitchen.
- Develop, implement and maintain sanitation practices and protocol.
- Work with corporate chef on on-going menu development for our standard menus,
internal menu tastings, and special events.
- Work with corporate chef on culinary educational training programs.
- Work restaurant manager and corporate chef on special menu requests, creating
menus, thinking through logistics, cost and labor.
Administrative:
* Edit weekly kitchen menus for portioning, menu design and other details,
making changes to menus as needed.
* Manage and maintain kitchen systems and tools: order guides, inventory
sheets, prep lists, shrink logs.
- Maintain back office kitchen needs.
- Fulfil all administrative responsibilities of as needed.
Meetings:
* Attend operations meetings, and communicate to sous chefs’ operational
challenges, solutions, and other important issues.
- Meet weekly with restaurant manager.
- Conducting pre shift, weekly and monthly kitchen meetings, with meeting
minutes and follow-up action plans.
* Work with corporate chef on preparing and conducting meetings with culinary
team to review new menus, new presentation and new production methodologies.
* General responsibilities:
- Travel, as necessary, to different properties/venues.
- Perform and execute requests from executive team.
- Attend and participate in all scheduled meetings and training sessions.
- Follow proper time-keeping policies and procedures.
- Follow sign-in and sign-out procedure for keys.
- Know and follow all company emergency and safety procedures.
- Always practice company culture.
- Protect assets of the property.
- Maintain professional appearance and behavior when in contact with guests and
associates.
- Follow policies and procedures in training manuals and associate handbook.
- Always remember we are in a partnership with our guests, fellow associates
and owners to provide quality service and profitability.
* Oversee daily operations. Make changes as necessitated by the needs of the
business.
* Accountable for meeting budgets for food, labor and direct operating expenses
as they pertain to the culinary department.
* Work in tandem with restaurant manager to hire, coach, counsel and conduct
performance evaluations of direct reports.
* Collaborate with corporate Chef on on-going menu development for our standard
menus, seasonal menu changes, internal menu tastings, and special events.
* Manage and continually monitor food production execution to ensure quality,
consistency, efficiency, productivity and professionalism are at highest
level.
- Take on new assignments with an eager and helpful demeanor.
- Responsible for proper ordering and inventory control.
Skills
- Passionate culinarian with great palette and sense of presentation.
- Ability to handle multiple tasks, adapt to change and work well in
environment with time constraints.
- Ability to troubleshoot effectively.
- Detail-oriented with good organizational skills, performing work accurately
and efficiently while meeting deadlines.
- Demonstrated excellent communication skills, both oral and written.
- Ability to develop, implement and maintain systems for culinary staff,
kitchen assistants and trucking staff.
- Ability to effectively train and develop staff and build team morale.
- Ability to hold others accountable for following company standards and
procedures.
- Ability to innovate and implement new ideas.
- Demonstrated effective leadership skills including delegation skills.
- Ability to meet budgets including labor, food and applicable direct operating
costs.
* Possesses administrative skills: knowledge of spreadsheet, database, word
processing programs, general office equipment: copier, fax, scanner.
- Able to work independently and on a team.
- Knowledge of food costing models, menu mix and engineering models.
- Knowledge of food service sanitation.
- Willingness to be open, to learn, and take on new responsibilities.
- Regular, predictable attendance.
- Ability to work flexible schedule including weekend and holidays in order to
accommodate business levels.
* Other duties as assigned.
Education & Experience
- Minimum 5 years of related experience.
- AOS Culinary School graduate or related training.
- Passionate culinarian with great palette and sense of presentation.
Physical Requirements
- Able to lift 50 lbs repeatedly.
- The physical demands described here are representative of those that must be
met by an employee to successfully perform the essential functions of this
job. Sitting at a desk or table working on a computer, walking (less than 25%
of the time). Vision, hearing, speech and literacy (critical). Lifting,
pushing, pulling or carrying (less than 30% of the time). Bending, kneeling,
continuously standing, (more than 50% of the time). Using chemical agents or
wearing protective clothing (less than 30% of the time).
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Job Tags
Full time, Work at office, Local area, Flexible hours, Shift work