• Quarterly Bonus
• Blue Cross Blue Shield Medical Insurance
• Dental & Vision Insurance
• Domestic Partner Benefits
• Paid Time Off
• 401(k)

The Chef de Cuisine’s Primary Focus:

• Lead the opening shift process as well as including food orders, inventory and price updates; receiving and storage; overseeing inspections; and leading and managing menu changes
• Lead, direct and ensure effective and efficient BOH operations including but not limited to food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen employees
• Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
• Track and control food cost, and purchase and order food product and supplies for the restaurant including daily product order
• Partner with General Manager (GM) and/or designated managers/chefs to create prep lists throughout the day; and assign production duties to BOH staff
• Perform regular line checks throughout the day to ensure quality of all menu items
• Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
• Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
• Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
• Model and promote teamwork across all teams
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds

Requirements / Skills

• 4 years of Chef de Cuisine experience in a full-service restaurant
• Ability to lead and develop teams
• Skilled in managing BOH systems