Chef de Cuisine

CHEF DE CUSINE - FLEURETTE

Pay: $110,000.00 per year

Job description:

JOB DESCRIPTION

Position: Chef de Cuisine

Status: Exempt

Reports to: Chef/Owner, General Manager

Area of supervision: Fleurette

Position Purpose The Chef de Cuisine is responsible for working closely with the Chef/Owner in supervising the day-to-day culinary operations of Fleurette. This includes, but is not limited to; observing, teaching, and inspiring culinary personnel to achieve optimal performance with exemplary food preparation and presentation; maintaining the organization and cleanliness of the facility; managing administrative logistics consisting of scheduling/staffing, ordering, prep lists, cleaning checklists, and cost control. This hands-on management position requires no less than 60 hours of work per week. Holidays, days, nights, and weekend hours are required, as well as flexibility with need-based shift coverage for members of the management team and hourly staff.

Duties and Responsibilities

▪ Acts with personal leadership qualities that include, integrity, honesty, respectfulness, and empathy

▪ Cultivates a work environment based upon hospitality and food service excellence ▪ Values and respects diversity and inclusion

▪ Encourages and solicits candid communication from the culinary staff ▪ Manages operating expenses with regards to food, linen, and kitchen labor costs

▪ Analyzes P&L reports regularly to ensure profitability of the restaurant ▪ Responsible for accurate inventory and ordering of restaurant food supplies ▪ Cultivates positive vendor relationships

▪ Monitors purchasing and receiving procedures for food products and kitchen supplies to ensure proper quantity, quality, and price for all purchases

▪ Responsible for purchasing, receiving, storing, and inventory procedures for food product within the facility

▪ Oversee staffing needs of the department, working closely with the hiring manager

▪ Writes weekly staffing schedules and monitors employee breaks to assure work coverage for maximum food execution efficiency with the use of minimum man hours and labor costs

▪ Conduct appropriate staff meetings and communicate pertinent information to staff

▪ Counsels, guides and instructs assigned personnel in the proper performance of their duties ▪ Performs and administers staff performance appraisals and corrective action, partnering with the Executive Sous Chef

▪ Provides suggestions and direction for menu development to the Chef/Owner

▪ Recognizes superior quality products, presentations, and flavor ▪ Inspects all freezers, refrigerators, line equipment, for cleanliness, organization, and correct temperatures

▪ Inspects all food products for proper rotation, usage of food, and shelf life expiration

▪ Responsible for the supervision of all culinary employees

▪ Ensure all culinary employees abide by Company policies and standards and practice proper hygiene ▪ Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps

▪ Oversees the maintenance and continued repair of the kitchen facility and protect company assets ▪ Promotes an environment and operating culture that is “surgically clean” and Health Department compliant at all times ▪ Inspects to ensure that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met

▪ Ensures that all legal requirements are consistently adhered to on the federal, state, and/or local laws pertaining to food safety and sanitation

▪ Manages receipt, tracking, and accuracy of invoices and provides updated information to the Executive Chef

▪ Assists General Manager with bi-weekly payroll for culinary staff

▪ Opens and closes the restaurant

▪ Compliance with company’s employee handbook and brand training manual Knowledge, Skills, and Attributes

▪ Must have strong demonstrated background in culinary fundamentals that can be applied to current food trends

▪ Must have high standards with regards to culinary and service delivery

▪ Must possess effective communication skills with high command of the English language, oral and written

▪ Must have excellent time management skills and high organizational skills

▪ Must be a leader and motivator of staff

▪ Must possess effective coaching, counseling, and training skills

▪ Must have ability to perform job functions with attention to detail, speed, and accuracy

▪ Must be self-motivated with high energy level

▪ Must demonstrate aligned words and actions

▪ Holds self and others accountable

▪ Must be adaptable to change and motivate others to embrace it

▪ Must have basic knowledge of arithmetic

▪ Must practice excellent personal hygiene and consistently display a professional and sophisticated presence

▪ Must have the ability to input data and access information on the computer

▪ Must have working knowledge of Microsoft Office

▪ Must be able to read, write, and understand the English language

▪ Must be able to exercise confidentiality and discretion Qualifications

▪ Minimum education level: High School diploma or GED required; B.S. or B.A. degree from an accredited university in hotel management, food and beverage operations, culinary arts or related discipline preferred

▪ Work requires 5 years of high volume, full service commercial kitchen experience, including 2 years as a Sous Chef or managerial role

▪ Experience in menu development preferred

▪ Bilingual (English – Spanish) communication ability preferred

▪ Must possess current Servsafe (manager) handler certificate

▪ Reliable transportation and ability to arrive to work on time

▪ Ability to work a flexible schedule including days, nights, weekends, and holidays

Benefits:

• Food provided
• Health insurance
• Paid time off
• Relocation assistance

Work Location: In person