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Chef de Cuisine

Maize Cocina and Cocktails

Westfield, NJ | Full Time

$64k-85k (estimate)

1 Month Ago

Chef de Cuisine

$64k-85k (estimate)

Full Time 1 Month Ago

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Maize Cocina and Cocktails is Hiring a Chef de Cuisine Near Westfield, NJ

MAIZE | Cocina & Cocktails is hiring a Chef de Cuisine!
Maize Cocina & Cocktails is a globally inspired Mexican restaurant that combines the excitement of travel within the original turn-of-the-century Westfield train station. We celebrate the building's rich history while infusing it with modern elements that complement its timeless beauty. Our dishes are inspired by the flavors and ingredients of Mexico, fused with worldly influences to create a truly unique culinary experience.Summary
Directly responsible for all kitchen functions including food purchasing, preparation, and
maintenance of quality standards; sanitation and cleanliness; training of employees in
methods of cooking, preparation, plate presentation, portion and cost control and sanitation
and cleanliness. Act as liaison between Executive Chef and restaurant.
Responsibilities

Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking, and serving standards of Maize Cocina and Cocktails.
Assist in developing and implementing the menus for the restaurant including daily and seasonal specials. Properly document all recipes and techniques in accordance with Maize Cocina and Cocktails standards.
Be prepared to expedite service efficiently and effectively, maintaining the proper pace and food quality. Work closely with Dining Room Expeditor and team to ensure an elevated guest experience.
Perform purchasing responsibilities daily. Verify all deliveries for proper quantities and quality. Take appropriate action to rectify any issues to assure the restaurant has appropriate ingredients and supplies. Conduct accurate accounting of invoices.
Understand and implement all policies, procedures, standards, specifications, guidelines, and training programs.
Supervise the kitchen team, ensuring that direction and guidance is provided, and quality standards are achieved.
Achieve company objectives in sales, service, quality, appearance of facilities, sanitation, and cleanliness through training of employees and establishing a positive, productive working environment.
Fill in where needed to ensure guest experience is never compromised because of operational challenges.
Continually mentor and provide opportunities to advance the education and development of staff as it relates to food, wine, and service.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Modify staffing configurations based upon increases or decreases in sales volumes.
Know, follow, and implement all policies and procedures regarding personal and administer prompt, fair and consistent corrective action for all violations of company policies, rules, standards, and procedures.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
Check and maintain proper food holding and refrigeration temperature control points.
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

Qualifications

3 Years of Hospitality Experience.
Food Handler Certificate NJ
ServSafe and TAM certified.
Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
Ability to communicate and understand the predominant language(s) of the production and restaurant’s trading areas.
Good Communication skills, both verbal and written.
Detailed oriented and motivated to be proactive in a fast-paced setting. Organization skills are a must!
Experience in managing, mentoring, and coaching a team.
Good understanding of food safety and hygiene practices.
Knowledge of computer accounting programs and math skills.
Demonstrated knowledge and experience with managing inventory and cost control is preferred.
Knowledge of scheduling is preferred.
Must be able to demonstrate knowledge of planning and forecasting.
Must be able to use relevant computer applications (Microsoft word, excel, outlook; restaurant specific software including point-of-sale registers and business metric applications).
Work in a standing position for long periods of time (up to 10 hours).
Ability to lift up to 30lb.

Job Summary

JOB TYPE

Full Time

SALARY

$64k-85k (estimate)

POST DATE

04/09/2024

EXPIRATION DATE

05/11/2024

Executive Sous Chef

Maize Cocina and Cocktails

Full Time

$92k-123k (estimate)

1 Month Ago

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