Chef de Cuisine’s Job Description
Title: Chef de Cuisine
Reports to: Hopkins & Co Culinary Director, Brand GMs, and Executive Chefs
Supervises: All Back of House Staff
Direct Reports: Sous Chefs, AM and PM
Status: Full-Time 55+ Hours
Summary of Position:
The Chef de Cuisine oversees the Culinary Team and their food production. The position will work in a supervisory role, coordinating closely with the culinary and operations team to support the vision of the restaurant. This is a working Chef position and will require working service in a central kitchen pass position. Being a Chef requires leadership, composure and maturity; guiding and training line cooks to better skills and performance.
Culinary Management
- Maintaining consistency and deliciousness of all menu items.
- Executing timely and accurate service of all food on a shiftly basis.
- Directing all teams in preparation for nightly service.
- Working with all teams in introduction and cataloguing of new items.
- Development of new items and recipes.
- Working with Events team on special events.
- Ensuring labor and food cost goal are met.
- Ensuring all controllable cost goals are met (controllable include: China, glass and silver, maintenance, cleaning supplies, linens, paper goods, etc.)
- Monitoring kitchen safety and cleanliness.
- Supervising weekly inventory count.
- Maintaining and nurturing farmer and purveyor relationships for best product and cost.
- Researching and monitoring our peers, colleagues and competitors locally and nationally.
- Will be targeted to work in multiple brands in order to provide the necessary leadership and training to make that individual brand kitchen functioning on its own.
Staff Management
- Performing supervisory duties, such as hiring, training, developing, evaluating, and disciplinary counseling of all on-site employees, under the direction of the Executive Director, Culinary & Hospitality.
- Ensuring staff is upholding leadership behaviors, core values and adhering to strategic and operational priorities.
- Reviewing payroll and payroll-related forms; discussing exceptions and unusual circumstances with General Manager, and approving/disapproving as appropriate.
- Sharing inspiration and ideas with staff.
- Ensuring that personnel issues are carried out in accordance with established company policies and procedures.
- Maintaining open and clear communication with the staff, Executive Directors and Partners.
- Attending and participating in training seminars as requested.
- Conduct reviews and other periodic employee assessment as needed.
Inventory and Operations Management
- Overseeing weekly ordering, receiving, re-stocking and coding as directed.
- Assisting in supervising and enforcing the cleanliness and organization of bars, wine cabinets, sales floor and inventories.
- Assisting management in reviewing payroll and completion of payroll-related forms; discussing exceptions and unusual circumstances with Director, Leadership & Hospitality, and approving/disapproving as appropriate.
- Working with Exec. Dir. to monitor maintenance activities and preventive maintenance programs.
- Supporting marketing and outreach efforts and offering input and suggestions.
- Becoming active in local business community and developing rapport within that community.
- Understanding and complying with state and federal law and standards related to food and beverage service.
- Maintaining ServSafe certification.
Other Requirements and Responsibilities
- Attending management and leadership meetings and education training when scheduled.
- Ability to manage and supervise multiple teams at the same time.
- Understands and appreciates excellence in food, beverage and hospitality.
- Problem Solving - Identifies and resolves problems time efficiently; Gathers and analyzes information; Develops solutions; Uses reason.
- Oral Communication - Speaks clearly and persuasively; Listens and gets clarification when necessary; Responds informatively to questions.
- Written Communication - Writes clearly and concisely; Edits work; Presents numerical data effectively; Able to read and interpret written information.
- Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Conserves company resources.
- Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives.
- Quality - Demonstrates accuracy and thoroughness; Applies feedback to improve performance; Monitors own work to ensure quality.
- Leadership - Exhibits confidence in self; effectively influences actions and opinions of others; Gives recognition when appropriate.
- Listening to and managing People - Includes staff in decision-making processes; Accessible to staff; Provides regular feedback; Develops subordinates' skills and encourages growth; Improves processes, products and services.
- Planning/Organizing- Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks.
- Teaching/Training - Clearly explains concepts; Varies presentation style to satisfy different learning needs.
Education and Experience Qualifications
- 5+ years’ experience in a hotel or fine dining environment.
- Degree from accredited culinary school.
- Working knowledge of Microsoft Word, Outlook 365 and Excel.
- Full understanding of culinary techniques.
- Excellent knife skills.
- Good organizational skills.
- Ability to manage and supervise multiple teams at the same time.
- Ability to train and teach.
- Appreciation of our current context in the scope of culinary history.
Physical Demands
- Occasionally required to sit.
- Required to walk often and stand for long periods of time.
- Required to use hands to hold, carry, handle or feel.
- Required to reach with hands and arms.
- Required to talk and hear.
- Occasionally required to bend, lift or climb.
- Often required to lift moderate weights (25-50 pounds).
- Occasionally required to lift heavy weights (50 pounds or greater).
- Finger dexterity required.
- Hand coordination required.
- Specific vision abilities required for this job include: close vision, distance vision, ability to adjust or focus.
Job Type: Full-time
Pay: $60,000.00 - $75,000.00 per year
Benefits:
- Dental insurance
- Flexible schedule
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Pay rate:
Shift:
- 10 hour shift
- Day shift
- Evening shift
- Morning shift
Supplemental pay types:
- Bonus opportunities
- Performance bonus
Weekly day range:
- Every weekend
- Monday to Friday
Work setting:
- Fine dining restaurant
- Upscale casual restaurant
Experience:
- Culinary experience: 10 years (Required)
Work Location: In person