POSITION SUMMARY

The Chef de Cuisineis responsible for supporting the Executive Chef with overseeing performance and strategy of their restaurant and being accountable for meeting Carversteak's food quality standards and financial goals. This includes but is not limited to; implementing the department strategy and ensuring alignment with overall Carver Road Hospitality strategy; maximizing opportunities for departmental and company success; and ensuring excellent guest and team member experience.

PRIMARY RESPONSIBILITIES

• Implements short-and long-term departmental goals, objectives, policies, and operating procedures; monitors and evaluates operational effectiveness; effects changes required for improvement. Identifies key drivers of success.
• Held accountable for departmental performance, and the accuracy, confidentiality, and thoroughness of departmental policies and procedures, records, and reports.
• Oversees the performance of team members under his/her area of responsibility.
• Monitors all activities of the department to ensure that all applicable internal policies, federal and state laws, rules, regulations, and controls property wide are enforced.
• Administers departmental operating budget and financial controls. Responsible for financial planning, forecast, labor, and payroll for areas of responsibility.
• Ensures the department delivers and maintains a maximum level of property-wide service and satisfaction.
• Facilitates communication throughout the property by organizing and presiding over regularly scheduled meetings with team members within the department and with other departments as appropriate to ensure property wide communication.
• Oversees all hiring, performance management, and employee engagement within the department. Provides training opportunities, constructive and positive feedback to team members within their area of responsibility. Creates a motivating environment.
• Keeps informed of all new developments within the department and makes recommendations designed to maximize department and company success.
• Effectively manages internal and external guest relations, which may require levels of patience, tact, and diplomacy. Responsible for addressing guest and team member issues as appropriate.
• Manages multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations.
• Demonstrates creative and artistic approaches to plate presentations and research new products and menu items on a regular basis.
• Facilitates daily pre-shifts with back of house staff.
• Requisites food and equipment from respective purchasing agents, giving specifications, quantities, and quality descriptions which must be maintained by the Purchasing Department.
• Initiates, promotes, and enforces safety procedures, primarily the cooking and holding processes of hot and cold foods.
• Ensures safe handling of all equipment within the “back of the house”, (mixers, dicers, vegetable cutters, etc.).
• Establishes and maintains department objectives, standards, guidelines, and budget to ensure proper management of department; monitors and evaluates staffing levels and food purchasing, production, and inventory to control costs and waste.
• Develops strategic buying practice and works with purchasing department to ensure best price and quality for foods purchased.
• Evaluates current needs, past experiences, and forecasted business conditions to make decisions and recommendations for best allocation of resources among restaurant outlets to achieve maximum financial returns and guest service levels.
• Assists the Executive Chef with analyzing food costs and forecasting business trends to make recommendations for revision of menu prices that will most appropriately meet company goals.

OUR IDEAL CANDIDATE

Experience, Education, and Certification

• High school degree or equivalent required. Culinary arts or a related field education or experience preferred. Sanitation knowledge, culinary knowledge, and demonstrated knife skills and safe food handling required.
• Minimum 7 years of full-service kitchen experience, 4 years in a leadership role required.
• Requires strong computer skills and proficiency in Microsoft Office.
• Candidate must have experience with planning and project management.
• Must possess outstanding organizational, interpersonal, and administrative skills, as well as excellent attention to detail.

Physical Demands

• Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods.
• Ability to make repeating movements of the arms, hands, and wrists.
• Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.
• Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds / 25 kilograms.
• Ability to turn or twist body parts in a circular motion.
• Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environments.

As an important member of our team, you’ll be eligible for:

• Health, Dental, and Vision insurance
• Competitive Pay

The employee is expected to adhere to all company policies and to function as a role model. This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Carver Road Hospitality reserves the right to make changes to the above job description and all other duties assigned. Nothing herein shall restrict Carver Road Hospitality management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We are an equal-opportunity employer and value diversity and inclusion.