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Salary.Position Summary:
The Chef De Cusine is a critical leader in back-of-house operations, playing a key role in supporting the Executive Chef and ensuring culinary excellence. This position involves managing kitchen staff, aiding in menu development, ensuring quality control, and maintaining the highest standards of food safety and cleanliness. The Executive Sous Chef works closely with the Executive Chef to achieve operational success, providing exceptional hospitality to our guests while fostering a collaborative and professional work environment.
Duties and Responsibilities:
- Uphold professional appearance standards as outlined in the Company Employee Handbook.
- Assist in accommodating all guest needs, ensuring a high level of satisfaction.
- Maintain cleanliness and organization throughout the kitchen and related areas.
- Participate in the selection, hiring, and training of new kitchen staff.
- Manage staff scheduling, development opportunities, and performance evaluations.
- Support the Executive Chef in overseeing kitchen operations to ensure safety, quality, and financial objectives are met.
- Help supervise all culinary services including regular dining, catering, and special events.
- Contribute to operational management, including payroll, inventory control, and purchasing.
- Collaborate with the General Manager on maintaining the venue’s financial performance.
- Ensure compliance with health standards and all regulatory requirements.
- Mentor and guide kitchen staff, promoting a culture of excellence and continuous improvement.
- Maintain comprehensive knowledge of menus and assist in developing new dishes and specials.
- Facilitate effective communication within the kitchen and across departments.
- Oversee the maintenance and proper use of kitchen equipment.
- Participate actively in training sessions and staff meetings, sharing knowledge and experience.
- Demonstrate a positive, professional attitude, contributing to a team-oriented work climate.
Training Requirements:
- Completion of Company Executive Sous Chef training program.
- Valid Food Handling Certificate.
Minimum Education and Qualifications:
- 5+ years of culinary experience, with a preference for backgrounds as an Executive Sous Chef or Senior Sous Chef in high-volume settings.
- Associate degree in Culinary Arts or equivalent experience highly preferred.
- Demonstrated skills in menu planning, team leadership, and problem-solving.
- Financial literacy, with experience managing budgets and understanding P&L statements.
- Strong organizational skills, self-motivation, and attention to detail.
- Proficiency in using computers and kitchen technology.
Physical Demands and Work Environment:
- Ability to stand, move, and work for extended periods.
- Must be capable of lifting Up to 50 lbs and performing physical tasks.
- Role includes exposure to hot environments and use of sharp tools.
- Flexibility to work various shifts, including evenings, weekends, and holidays.
Job Type: Full-time
Pay: $75,000.00 - $85,000.00 per year
Experience level:
- 3 years
Shift:
- Evening shift
- Morning shift
Weekly day range:
- Monday to Friday
- Weekends as needed
Work Location: In person
