Busy North Side restaurant looking for an ambitious Chef de Cuisine with keen operational focus.
The CdC runs daily kitchen operations with a 'whatever it takes' work ethic, ensuring compliance with employee handbook policies, prep specifications in an all-scratch, farm-table kitchen, and exacting adherence to plating. This is a working position, not a desk job. CdC runs the line, maintains ticket times and service standards in concert with FOH management. Coordinate purchasing with the sous chefs, schedule production and ensure its timely completion. Menu development in concert with the Executive Chef.
Brunch, lunch, and dinner, fourteen services a week. This is an opportunity for an ambitious chef who is ready for a career move to have an immediate impact in a famous restaurant, and make a name for themself. Work week is typically 50 hours, 55 on the high side 45 on the low side. Two days off, paid vacation, time off, health/dental/vision insurance.
Reply with resume.