What are the responsibilities and job description for the Chef de Cuisine position at The Tavern Group?
The Tavern Group seeks a professional, hard-working and capable Chef de Cuisine to join and help lead the team.
The Chef de Cuisine must supervise all phases of receiving, storing, preparing, producing, service, and sanitation alongside the Executive Chef. This role is expected to maintain quality, product consistency, food and labor cost controls, and assist in managing line level employees. The ideal candidate will assist in leading the BOH team with the production of food at all stations, supporting line cooks when needed, as well as overseeing all aspects of cost control.
Essential Duties and Responsibilities:
• Responsible for maintaining standards of food quality
• Supervise and direct food preparation and production
• Directing cooks to ensure compliance with occupational, health, and safety standards
• Managing cooks and other kitchen personnel and coordinating their assignments
• Assures that all team members have all food items prepared to proper specifications in a timely manner
• Maintain kitchen in clean, organized manner, with all food items labeled and dated
•Order and receiving necessary food products and supplies
• Ensures daily that the kitchen is staffed appropriately, the kitchen is clean, inventory levels are appropriate, and equipment is working properly
• Certify standards on equipment and work areas are maintained by implementing a preventative maintenance program
Position Requirements:
• Advanced culinary skills including food preparation, sauce making and other cooking best practices
• Comfortable training, directing and supervising kitchen staff
• Strong interpersonal skills and problem-solving techniques; Professional, friendly, and punctual.
• Must demonstrate leadership skills, be a team-player and work well with others
• Strong time management and organization skills
• Attention to detail and consistency with implementing standards.
• Strong understanding of food safety and Department of Health standards
More detail about The Tavern Group part of The Tavern Group, please visit https://culinaryagents.com/entities/82597-The-Tavern-GroupThe Chef de Cuisine must supervise all phases of receiving, storing, preparing, producing, service, and sanitation alongside the Executive Chef. This role is expected to maintain quality, product consistency, food and labor cost controls, and assist in managing line level employees. The ideal candidate will assist in leading the BOH team with the production of food at all stations, supporting line cooks when needed, as well as overseeing all aspects of cost control.
Essential Duties and Responsibilities:
• Responsible for maintaining standards of food quality
• Supervise and direct food preparation and production
• Directing cooks to ensure compliance with occupational, health, and safety standards
• Managing cooks and other kitchen personnel and coordinating their assignments
• Assures that all team members have all food items prepared to proper specifications in a timely manner
• Maintain kitchen in clean, organized manner, with all food items labeled and dated
•Order and receiving necessary food products and supplies
• Ensures daily that the kitchen is staffed appropriately, the kitchen is clean, inventory levels are appropriate, and equipment is working properly
• Certify standards on equipment and work areas are maintained by implementing a preventative maintenance program
Position Requirements:
• Advanced culinary skills including food preparation, sauce making and other cooking best practices
• Comfortable training, directing and supervising kitchen staff
• Strong interpersonal skills and problem-solving techniques; Professional, friendly, and punctual.
• Must demonstrate leadership skills, be a team-player and work well with others
• Strong time management and organization skills
• Attention to detail and consistency with implementing standards.
• Strong understanding of food safety and Department of Health standards