CHEF DE CUISINE

JOB TITLE: CHEF DE CUISINE

STATUS: Full-Time, Exempt

JOB CLASSIFICATION: Service/BOH

DEPARTMENT: Operations

SUPERVISOR: Owner/Operator

POSITION SUMMARY

Reporting to the company’s Owner/Operator, is responsible for overseeing and managing all aspects of the companies  culinary operations. This position will lead the operating  Amari culinary team culinary team and ensure the property achieves stated objectives in culinary quality, employee retention, communication and awareness, guest service and satisfaction, food quality and sanitation.  This role will work to ensure standard operating procedures, best people practices and  compliance, and service standards are consistently met at all properties. 

GENERAL EXPECTATIONS

●      Act with integrity, honesty and knowledge that promote the culture, values and mission  of AMARI Italian Kitchen & Wine Shop Restaurants and our Partners. 

●      Performs all aspects of position with efficiency, respect, friendliness, professionalism,  teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.

●      Displays consistent attention to detail and follow through of all restaurant policies and  procedures. 

●      Represents the restaurant professionally through effective communication,  cooperation, and relationships. 

●      Understands the value and relationship of partners and investors.

●      Collaborates with the team to create a positive culture and restaurant work. environment; fosters opportunities for the team to learn, grow and develop their  abilities.

●      Drives and creates a positive culture of learning and development.

●      Leads staff to ensure that service standards are consistently adhered to through guest feedback, reviews, and secret shop reports.

●      Understands and complies with all standard operating procedures.

●      Offer positive solutions to problems or issues and be a voice that is part of the decision making team.

ESSENTIAL JOB FUNCTIONS includes the following.

·       Ensures restaurant meets SNHD & NCHD standards.

·       Responsible for upholding the highest standards, culture and philosophies set forth by said company;

·       Accountable for financial productivity, P&L control, purchasing, purveyor/supplier bargaining;

·       Accountable for the entirety of kitchen functions;

·       Creation of training programs for BOH salary and BOH hourly employees;

·       Maintain meticulous relationships with the business partners as a representative for said company;

·       Responsible for managing BOH critical path items, OS&E sourcing & procurement, training, compendium and hiring path;

·       Organize, coordinate, and execute culinary operations documents as stated by the company.

·       Assumes 100% responsibility for the quality and integrity of products served.

·       Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance to restaurant receiving policies and procedures.

·       Collaborate with all culinary teams to ensure timely completion of mise-en-place production in compliance with restaurant standards.

·       Responsible for production work to benefit the restaurant: Butchering, Pasta, Bread, Charcuterie, Braises, Stocks, and Marinades.

·       Consolidates product and maintains order, rotation and cleanliness of the walk-in coolers, low-boy coolers, and production line.

·       Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.

·       Assists in the management of kitchen staff, including prep and stewards.

·       Participates in ordering, menu development, and recipe development.

·       Documents new kitchen recipes in the standard corporate format.

·       Work as a member of the team to ensure success in all stations and areas of the restaurant.

·       Fill in where needed on stations to ensure that service standards and efficient operations are met.

·       Maintain a hygienic and safe work environment at all times.

·       Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.

·       Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.

·       Ensure that equipment is maintained as outlined in the restaurant’s safety and preventative maintenance programs.

·       Responsible for End of Month Inventory.

·       Be able to work brunch, lunch and/or dinner service while supervising daily production needs.

TRAINING

●      Maintains and updates the training programs for all employees relating to culinary operations when necessary.

●      Ensure hourly culinary is culinary training syllabus.

●      Works with Culinary Teams and Service Management Team to ensure all menu matrices and training documents are up to date.

●      Is responsible for actively participating in AMARI orientations and training new hires.

SERVICE

●      Maintenance of AMARI standards.

●      Follows and enforces AMARI Service SOPs, both Culinary and Service.

●      Creates a positive work environment.

TRAVEL

Some travel may be required to perform the essential job functions.

SUPERVISORY RESPONSIBILITIES

Supervises the culinary teams and assists restaurant management and task force in assigned areas. May supervise other select leadership positions as assigned. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. 

 REQUIRED COMPETENCIES

●      Business acumen and agile learner.

●      Communication and consultation skills.

●      Problem solving and critical thinking.

●      Company culture and awareness.

●      Leadership and navigation throughout the organization.

●      Relationship management.

LANGUAGE SKILLS

Ability to read and interpret general business documents. Ability to write reports and business correspondence. Ability to effectively present information and respond to questions from  managers, customers, and AMARI executives.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Corporate Executive Director of Beverage to successfully perform the essential functions of this job. Reasonable  accommodations may be made to enable individuals with disabilities to perform the essential  functions. 

●      Most work tasks are performed indoors. Temperature is moderate and controlled by the restaurant's environmental systems; however, must be able to work in extreme temperatures like freezers (-10F) and kitchens ( 110F), possibly for one hour or more.

●      Must be able to stand and exert well-paced mobility for at least eight (8) hours in  length.

●      Must be able to exert a well-paced ability to reach other departments of the restaurant  on a timely basis.

●      Must be able to push and pull carts and equipment weighing up to 250lbs. semi frequently.

●      Must be able to exert well-paced ability in limited space.

●      Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.

●      Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.

●      Talking and hearing occur continuously in the process of communicating with guests,  supervisors, and subordinates.

●      Vision occurs continuously with the most common visual functions being those of near  vision and depth perception.

●      Requires manual dexterity to use and operate all necessary equipment.

WORK CONDITIONS

The work environment characteristics described here are representative of those a Sous Chef encounters while performing the essential functions of this job. Reasonable  accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate but can be high when  working at sites during the construction process or during special events.

REQUIRED QUALIFICATIONS

●      Minimum of five (1) years of culinary management.

●      Minimum of one (1) restaurant openings in a management position.

●      Experience in managing multiple outlets

●      Experience hiring/interviewing and training.

REQUIRED EDUCATION and/or EXPERIENCE

●      Minimum of eight (8) years’ experience in the restaurant/hospitality industry.

●      Must have a working knowledge of Culinary and Service management operations.

●      Must have strong management and training principles and theories.

●      Must portray strong knowledge in all health, safety, and sanitation practices.

●      Must have strong computer skills and working knowledge of Microsoft Office, Outlook,  and InDesign.

●      Four-year college preferred.