Description

Job Summary:
The Chef De Cuisine is responsible for the supervision of kitchen staff in assigned outlet and creating and fostering a sanitary, productive and team-oriented work environment.
Essential Job Functions:

• Work with Restaurant Manager and front of the house staff to ensure positive guest experience.
• Ensure quality food product and presentations.
• Teach and develop staff while serving a consistent product with pride.
• Maintains food cost, labor cost and expenses within budget guidelines.
• Meets attendance guidelines and adheres to regulatory, departmental and Company policies.
• Must be able to cook and create new, innovative and imaginative recipes.
• Must be able to react quickly and resolve problems. Support and foster loyalty and conduct business in a professional manner at all times.
• Read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Write routine reports, purchase orders, menus and correspondence.
•  Communicate to groups of customers or employees of the organization.
• Add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.

Qualifications:

• Experience in a Chef de Cuisine or similar role
• Must-have experience in high volume type of environment, Experience in fine dining or semi-fine dining
• Able to manage team of approx. 40 employees
• Besides in-depth knowledge of food preparation, food trends and food styling, communication and administration skills are paramount
• Ability to maintain and further the develop the standards set by LEV Group.
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Work requires a minimum of a two-year Culinary Arts School, or equivalent technical training in the food industry.
• Minimum of three-year experience as line level Supervisor or Chef in specialty room, Casual Dining
• Strategic thinking, business acumen, Thoroughness
• Must present a neat and professional appearance.
• Work prefers Bilingual abilities
• Work requires flexibility to work various shifts.

Required Experience:

Fast paced environment, multiple tasks to be handled undertime constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner.

• Degree in Culinary Arts and prior experience as an Executive Chef
• Requires advanced knowledge of the principles and practices within the fine dining profession. This includes experiential knowledge required for management of people and/or complex problems and food management.
• Strategic thinking, business acumen, Thoroughness
• Polished leadership and speaking skills
• Food Safety/Manager Certification
• Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design.

Qualifications