What are the responsibilities and job description for the Chef de Cuisine position at Amendment XXI?
We are seeking an experienced, driven, and organized Chef de Cuisine to lead our back-of-house culinary operation in the Tri-Cities. Under the guidance of our Executive Chef, you will be the point person for all kitchen functions, from food purchasing and quality standards to the training and mentorship of our culinary team.
Kitchen Management & Operations
- Financial Oversight: Control food costs by following proper requisition and storage procedures, and analyze recipes to assign prices based on overhead.
- Inventory & Ordering: Order food, equipment, and supplies needed for efficient operation, ensuring all deliveries meet predetermined specifications.
- Safety & Sanitation: Maintain a "Health Department Ready" kitchen; monitor sanitation practices, maintain cleaning schedules for all equipment, and ensure proper temperature control points.
- Production Scheduling: Determine production schedules and staff requirements to ensure the timely delivery of all services.
Team Development
- Training: Provide orientation for new employees and educate the crew on ticket control systems, quality standards, and proper equipment handling.
- Supervision: Oversee the daily activities of cooks, providing performance appraisals and administering fair and consistent corrective action when necessary.
- Culture: Promote a mission-consistent work environment that focuses on teamwork and continuous professional growth.
Qualifications
- Experience: Minimum 3–5 years of leadership experience in a high-volume commercial kitchen environment.
- Technical Skill: Proficiency with TOAST POS and KDS software is a plus. Expert-level knowledge of food costing and inventory management.
- Leadership: A "lead-by-example" attitude. You aren't afraid to jump on the line or fill in for fellow employees to ensure guest service standards are met.
- Flexibility: Ability to work a schedule dictated by event needs, including evenings and weekends.
Tools & Technology
The ideal candidate will be proficient in using professional grade equipment including, but not limited to:
- Commercial slicers, grinders, and processors.
- Specialized ovens
- Inventory and point-of-sale software (TOAST).
- Expert-level knowledge of food costing and inventory management.
- Intermediate-level ability of Microsoft Word & Excel.
- Proficiency with TOAST POS and KDS software is a plus.
Perks & Benefits
- Financial: $24–$34/hr base pay plus tips plus performance-based bonuses tied to COGS and labor targets.
- Health & Wellness: Monthly stipend for healthcare and gym membership.
- Retirement: 401k plan.
- Cell Phone: Company plan or monthly stipend.
- Accrued PTO: Eligible after 12 months of employment in a management role.
- Gym membership: Monthly stipend.
Pay: $24.00 - $34.00 per hour
Benefits:
- 401(k)
- Health insurance
- Paid time off
Work Location: In person
Salary : $24 - $34