Chef De Cuisine

Position: Chef De Cuisine

FLSA Designation: Exempt

Reports To: Executive Chef

Date Revised: 2024

Position Description:

The Chef de Cuisine is responsible for all aspects of BOH Operations. The Chef de Cuisine must maximize the profits of the Restaurant, effectively manage scheduling and labor costs, train and educate staff, establish and maintain supplier relationships, lead menu development under the direction of the Culinary Director, maintain consistency of food quality and standards and oversee maintenance of kitchen facilities and equipment.

Essential Functions and Basic Duties:

• Experience that would bring significant knowledge and skill level that provides a through working understanding of butchering, stock making, and a wide knowledge of ingredients

• Participate in weekly meetings with the Culinary Director to review operations, goals and planning

• Participate in monthly financial performance review with Group leadership

• Manage kitchen operations, inventory, staff scheduling using our HR platform Harri / Team Live

• Has a through understanding of the significance of budgetary control

• Meet all food and labor cost targets

• Manage the line and assure food quality, presentation and consistency standards are maintained during service

• Expedite service and train chefs and expo staff to effectively manage busy service shifts

• Communicate effectively to kitchen staff, FOH staff and Group leadership

• Provide leadership to kitchen and restaurant staff

• Exhibits punctuality, focus, dedication and reliability and flexibility in accommodating the needs of the Restaurant

• Exhibit a proactive approach to problem-solving and management

• Create and maintain prep lists; place orders and work with vendors

• Maintain DOH food safety standards so as to keep the kitchen in A-grade condition at all times

• Maintain BOH facilities; communicate and address issues proactively to maximize the efficiency of kitchen equipment

• Train line and prep cooks and orient new hires

• Demonstrate willingness to make the role and responsibilities of this position a priority

Other:

• Regular attendance to be upheld with company standards and is essential to be successful in this position. Employees who do not follow regular attendance will be subject to disciplinary action which may include termination of employment.

• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required for business needs

• Upon successful employment, employees are required to comply with company rules and regulations. Any employee who violates the rules and regulations can be subject to disciplinary action which may turn into termination.

Specific job knowledge, skills, and abilities:

• 
  Must be able to read and write to facilitate the communication process.

• Ability to walk, stand and continuously perform essential functions for an extended period of time.

• The ability to perform tasks requiring bending, stooping, kneeling, and walking.

• Ability to learn and perform all essential job functions accurately and safely.

• Must be able to speak, read, write, and understand the primary language(s) used in the workplace

• Ensure that the kitchen operation procedures and hygiene meet food safety standards and regulations.

• Ability to perform duties within extreme temperature ranges

Physical activities and requirements of this position:

• 
  Must be able to bend, stoop, squat and stretch to fulfill tasks.

• Ability to lift at least 50 lb on a regular basis

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

• Excellent knife skills

• Ability to walk, stand and continuously perform essential functions for an extended period of time.

Qualifications & Standards:

• Experience required: at least 3-5 years of experience

• Hold a Department of Health (DOH) Food Handler Card, or be committed to secure one within the first 30 days of employment