AddressJob Details
The Chef de Cuisine of The Rudder oversees the kitchen, staff, and menu of The Rudder, an iconic Gloucester establisment from the 1950s offering French/Italian cuisine highlighting local seafood in an upscale setting. The Rudder has a decidely neighborhood vibe that is both warm and inviting and even allows guests to join us by boat. We offer a relaxed fine dining experience and we are looking for a candidate who is excited to further establish both a welcoming and elevated guest experience.
The Chef de Cuisine reports to Chef Barbara Lynch and manages The Rudder's back of house team. Additionally, The CDC will have oversight of the pastry offerings, ensuring that they are providing value, consistency, and are on brand with the current menu offerings. The CDC will also work closely with The Rudder General Manager and BLC Operations Team and Cheif Operating Officer.
Essential Duties:
● Ability to deliver quality menus in a timely and consistent manner
● Ability to hire, train, and develop staff to have skills and resources required to do their jobs
consistently and efficiently
● Maintain safe food handling practices in accordance with Health Inspector, OSHA, and Workers
Comp
● Deliver on budget objectives for cost of goods, inventory, payroll, and direct operating expense
● Competency working all stations for training purposes and/or to cover for
planned/unplanned absences
● Timely and accurate submission of all invoices and work orders to accounting
● Timely and accurate communication with HR on all staffing changes to include payroll, hiring,
offboarding, progressive discipline, promotions, and transfers
● Steward of BLC’s Handbook Policies and Procedures
● Ensure Facilities are in working order and keeping up with required maintenance
Measureables:
● Mastery of each station through consistency, timeliness, quality, and efficiency.
Education / Experience:
● 3 years experience in industry, preferably in kitchens focused on Italian and/or French
cuisine.
● 2 or more years experience in kitchen management
● Culinary Degree preferred
Skills Required:
● Proficiency with Google Drive - Docs, Sheets, Gmail, Calendar
● Toast
Successful Traits:
● Passion for the work that you do
● Desire to learn from others and to teach others
● Integrity for the work that you do
● Enjoyment working with and being a part of a Team
● Flexibility and understanding that there may be more than one way to learn and/or do a
particular task
● Ability to always keep sight of the vision and mission especially in challenging situations
● Ability to remain approachable and even keeled in the face of uncertainty
Physical Requirements:
● Ability to stoop, bend, lean, reach
● Ability to stand for 8 hours or more
● Dexterity with both hands
Disclaimer: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts,
requirements or working conditions associated with this job. While this is intended to be an accurate
reflection of the current job, management reserves the right to revise the job or to require that other or
different tasks be performed or assigned.
The Chef de Cuisine reports to Chef Barbara Lynch and manages The Rudder's back of house team. Additionally, The CDC will have oversight of the pastry offerings, ensuring that they are providing value, consistency, and are on brand with the current menu offerings. The CDC will also work closely with The Rudder General Manager and BLC Operations Team and Cheif Operating Officer.
Essential Duties:
● Ability to deliver quality menus in a timely and consistent manner
● Ability to hire, train, and develop staff to have skills and resources required to do their jobs
consistently and efficiently
● Maintain safe food handling practices in accordance with Health Inspector, OSHA, and Workers
Comp
● Deliver on budget objectives for cost of goods, inventory, payroll, and direct operating expense
● Competency working all stations for training purposes and/or to cover for
planned/unplanned absences
● Timely and accurate submission of all invoices and work orders to accounting
● Timely and accurate communication with HR on all staffing changes to include payroll, hiring,
offboarding, progressive discipline, promotions, and transfers
● Steward of BLC’s Handbook Policies and Procedures
● Ensure Facilities are in working order and keeping up with required maintenance
Measureables:
● Mastery of each station through consistency, timeliness, quality, and efficiency.
Education / Experience:
● 3 years experience in industry, preferably in kitchens focused on Italian and/or French
cuisine.
● 2 or more years experience in kitchen management
● Culinary Degree preferred
Skills Required:
● Proficiency with Google Drive - Docs, Sheets, Gmail, Calendar
● Toast
Successful Traits:
● Passion for the work that you do
● Desire to learn from others and to teach others
● Integrity for the work that you do
● Enjoyment working with and being a part of a Team
● Flexibility and understanding that there may be more than one way to learn and/or do a
particular task
● Ability to always keep sight of the vision and mission especially in challenging situations
● Ability to remain approachable and even keeled in the face of uncertainty
Physical Requirements:
● Ability to stoop, bend, lean, reach
● Ability to stand for 8 hours or more
● Dexterity with both hands
Disclaimer: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts,
requirements or working conditions associated with this job. While this is intended to be an accurate
reflection of the current job, management reserves the right to revise the job or to require that other or
different tasks be performed or assigned.
