JOB SUMMARY: The Blackbird Chef de Cuisine is responsible for monitoring and ensuring the systems and standard operating procedures at Blackbird are met. Working with the Executive Chef, he/she will manage, train, and mentor all BOH talent while overseeing daily administrative duties including inventory and costs. The individual should possess a passion for food, the ability to lead, coach and train talent and a strong work ethic. JOB RESPONSIBILITIES: ADMINISTRATIVE • Monitor and ensure that company standard operating procedures are met • Oversee and systemize all food production; responsible for the inventory and purchasing of products • Set and meet production goals and food costs for the restaurant • Work alongside Talent Culture to fill any open BOH positions • Assess performance and participate in all BOH hiring (dishwashers, cooks, chefs, etc.) to build and develop a team that exceeds company standards and expectations KITCHEN • Oversee and manage the kitchens during prep and ensuring that service runs smoothly • Handle all guest concerns and suggestions • Promote safety and proper sanitation amongst all talent • Manage all kitchen talent including training, coaching, scheduling and disciplining • Develop ideas, recipes, and menus for the restaurant • Work with Sous Chefs and mentor them to excel their leadership, mentoring, and technical skills SKILLS AND EDUCATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 5 years of BOH Management experience required Experience in a high-volume kitchen is required Thorough knowledge of techniques, methods, and equipment used in preparing and cooking high quality food on a large scale required Must have considerable knowledge of food service management, values, nutrition, menu planning, and food health hazards and all necessary precautionary measures Adaptability to plan and modify menus to meet various requirements Experience with all BOH administrative duties; scheduling, ordering, inventory and invoicing Proven ability in teaching and mentoring kitchen talent Exceptional communication and supervisory skills Culinary Menu / Recipe Development Expediting Food Budgeting Food Cost Optimization Food Handlers Certificate Food Safety Knowledge Kitchen management Menu development QUALIFICATION: Ability to perform essential job duties with or without reasonable accommodation and without posing a direct threat to the safety or health of talent or others. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Note: The responsibilities associated with this job could change from time to time in accordance with Hotel Californian’s business needs. As a team player, I may be required to perform additional and/or different responsibilities from those set forth above.