Chef De Cuisine

Description

Position Summary:

The Chef De Cuisine holds the primary responsibility for Back of House (BOH) operations and is critical to the success of Simon Pearce Restaurant.  This position oversees daily operations, including menu creation, food preparation and staff management.  Reporting to the Executive Chef, the Chef de Cuisine ensures culinary standards are met, leads the kitchen team, and manages costs and suppliers.  

Primary Duties and Responsibilities:

• Manages and organizes daily kitchen operations, including scheduling, staff supervision and conflict resolution to maintain smooth operations.
• Delegates, supervises and controls kitchen operations. Keeps the Executive Chef appraised of any issues or concerns.
• Develops new recipes and menus which align with the Simon Pearce Restaurant’s vision and standards.
• Conducts regular tastings and evaluations to uphold the highest culinary standards and ensures food safety.
• Maintains food costs within budget. 
• Prepares food requisitions according to business demands and par stocks to ensure sufficient supplies are available at all times yet avoids overstocking.
• Approves requisitions of food and beverages before ordering. Prepares market lists daily and inspects/organizes food storerooms to receive ingredients.
• Ensures food preparations are in sufficient quantities to operate uninterrupted; checks stock rotations in the kitchen. Ensures all necessary items, such as crockery, silver, etc., are on hand before each service.
• During the service, takes necessary actions to ensure the service runs smoothly and performs expo by checking each dish that leaves the kitchen, unless line work is required.
• Oversees the quality and quantity of work being performed by each staff member.
• Responsible for managing and training kitchen staff; invokes disciplinary actions when needed. 
• Monitors and inspects kitchen cleanliness for proper sanitation and CleanSafe compliance.
• Guides the culinary team to prepare established recipes, ensuring precision in cooking techniques, quality and consistency. 
• Assigns duties to kitchen staff for organization of the kitchen, not limited to but including putting away all deliveries, keeping the dishwash areas organized, routinely inspecting and taking action to clean and organize all areas of the BOH areas.
• Trains BOH staff to maintain production of consistent quality products.
• Introduces, teaches and instructs subordinates; manages performance and corrects behaviors when warranted.
• Conducts performance evaluations and makes promotion/demotion recommendations to the Executive Chef. 
• Reviews bookings and special parties in advance of and the day of events.
• Develops and maintains good relationships with all restaurant managers and team members; helps build a team environment.
• Responsible for organizing and supervising team members to help them to execute their tasks successfully.
• Responsible for maintaining and improving the restaurant’s standards, to include personal hygiene and appropriate attire of staff.
• Responsible for operational expenses such as food, equipment, and utensils
• Performs monthly BOH inspections and takes the necessary action to correct any deficiencies.
• Conducts regular BOH staff meetings and keeps staff informed of restaurant activities.
• Collaborates and cooperates with all departments involved in Restaurant operations.
• Other duties as assigned.

Qualifications

Qualifications Required:

• High school diploma or equivalent
• Minimum 5 years working in the culinary field
• Knowledge of and interest in the food industry; must understand products and services and develop new prospects
• Must have knowledge and skills regarding budget maintenance and support efforts to increase efficiency
• Familiar with the markets and food trends.
• Ability to clearly communicate and convey information effectively
• Ability to work quickly and effectively in a high-pressure environment producing high quality products
• High level of accuracy
• Must be friendly and attentive with a good attitude and uses positive language.
• Ability to ensure smooth running operations even when under pressure and high volume.
• Serve Safe Certification or equivalent.

Qualifications Desired:

• Associate’s degree in culinary management
• Minimum 3 years’ experience in fine dining production

Success Factors/Job Competencies:

• Premier customer service
• Passion for the role
• Team player attitude
• Excellent communication skills
• Flexibility
• Superior organizational skills

Physical Demands and Work Environment:

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; and talk or hear. The employee frequently is required to reach with hands and arms and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, and ability to adjust focus. The employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke, and extreme temperatures. The noise level in the work environment is usually moderate to loud.

Work schedule is 5 working days per week, averaging 50 hours per week, and requires flexibility to work a changing and demanding schedule.

Simon Pearce is committed to the policy of equal employment opportunity and to provide all employees with the work environment necessary to enable them to advance on merit as far as their talents and skills will take them, without regard to race, color, religion, sex, sexual orientation, national origin, age, disability, genetic information, status as a protected class of veteran, or any other legally protected status.

Salary : $75,000 - $85,000