RESTAURANT OPEN DATE: TO BE DETERMINED

Job Description

The Chef de Cuisine’s primary job is to keep the restaurant group on track with budgeted goals and on top of culinary technics, trends, product, etc. and assist in implementing culinary changes within all concepts of restaurant. In the kitchen, the Chef de Cuisine is directly associated with consistent execution of all the concepts under restaurant. The Chef de Cuisine should have superior culinary skills. He/she understands the importance of the execution of culinary techniques, use of product and “rubber meets the ground” recipes and upholds the quality of the cuisine. As a very high profile position this person much match the quality of their work with their ability to communicate with internal staff as well at publicly. Keeping said budgets and goals within line is the number priority of the Chef de Cuisine.

Duties & Responsibilities

One of the main tasks of the Chef de Cuisine is to put into action the company's vision and mission statements. They assist the entire Culinary Team in providing hands on training and clear recipes to be followed. The Chef de Cuisine will also review all food qualities monthly along side the ownership, Director of Operations, other Chef de Cuisines and General Managers of each corresponding concept under the restaurant flag, a list of these duties are listed below for clarification but exclusive.

· Planning the menus (costing, accuracy, creativity)

· Cost control

· Managing and supervising the senior staff in the kitchen

· Developing food presentation techniques

· Establishing food standards in the kitchen

· Pricing of the menus

· Effective coordination and management of all culinary related activities in the kitchen

· Ensuring that safety and hygiene standards are maintained in the kitchen

· Purchases and making requisitions

· Ensuring that all kitchen equipment is thoroughly cleaned and polished

· Making decisions on the amount of food to be served

· Ensuring that all food is prepared and served in a manner that is timely

· Making sure that excess food is properly stored

· Developing and standardizing recipes

· Health Code enforcement and proper safety measures

· Handle and spearhead all off site events and large parties ensuring cost control, staffing and menu design alongside the corresponding concept chef

· Lastly, this role may entail performing other duties, as and when, assigned by the restaurant supervisor and/or management.

Hiring new employees and training is also part of the Chef de Cuisine position in unison with upper management, the Director of Operations and the respective Chef di Cuisines. Responsibilities include arranging employee training to improve the quality of the workforce. The Chef de Cuisine will look into employee retention along with upper management, Director of Operations and the respective Chef de Cuisine. Motivating the employees to achieve set goals and conceptualizing rewards and recognition programs is their duty.

Interacting with clients for redressing complaints and understanding their requirements is an important aspect of their job profile. They also ensure that work ethics are followed, and company policies are adhered to. Preparing reports to inform the ownership and upper management about the functioning of the company’s financial outlook and any pertinent concerns.

Knowledge and Skill Requirements

The Chef de Cuisine will embody the resources and knowledge of the set forth management principles, culinary, cost control, accounting and human resource policies along with state regulations and norms pertaining to the business. They should also have in-depth knowledge of all the company policies and procedures. The Chef de Cuisine is responsible for the Food Cost of each concept and as a whole. He/she should know how to budget company finances and resources. They need to be knowledgeable about ways to promote team work and employee morale. A Chef de Cuisine should also have information on team building activities and be a good orator.

The Chef de Cuisine should have through knowledge of all aspects of the restaurant operations as its key to providing the upmost experience.

The nature of the job requires them to act as a conduit between the Culinary Team, the Director of Operations, and ownership, hence they need to have excellent communication skills. The Chef de Cuisine needs excellent interpersonal skills as they have to interact with clients to understand their requirements. The Chef de Cuisine should have leadership qualities as they are in charge of employee performance and motivation. They should be adept in conflict resolution skills, as they will be called in to resolve conflicts between employees and management as well as conflict between two employees.

The Chef de Cuisine will also be heavily involved in new menu design including conduct meetings and training sessions to ensure effective workforce management. They take on a lot of responsibilities and generally candidates have an extensive background in Hospitality and a college degree or likewise experience.

These skills are also necessary to effectively complete the tasks necessary to success:

· Must be creative with food

· Should be able to work alone and in a team

· Should be able to communicate effectively

· Needs to have excellent management and organizational skills

· Local Health Department and Food Safety Knowledge

· Corresponding State and Federal Labor Laws

· Flexibility and ability to change course according to the needs of the ownership and guests determination

Job Types: Full-time, Part-time

Weekly day range:

• Monday to Friday
• Weekends as needed

Experience:

• Chef: 2 years (Preferred)

Ability to Relocate:

• Irvine, CA 92618: Relocate before starting work (Required)

Work Location: In person