About Us

Channeling the spirit and cuisine of coastal southern Italy, Elephante aims to transport guests from Scottsdale to the Southern Mediterranean.

Position Summary

The Chef de Cuisine will manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and consistency by following designated recipes. To be successful in this role you must be well organized, flexible and enjoy the challenges of working in a fast-paced environment.

Responsibilities

• Adhere to all appearance standards as outlined in the Employee Handbook.
• Provide guidance to junior kitchen staff members, including, but not limited to, line cooking, food preparation, and dish plating.
• Design and develop menus that meet the company’s standards and appeal to customers.
• Supervise kitchen staff, including recruiting and training.
• Manage staff schedules based on forecast and performance measures.
• Participate in growth opportunities and employee development for all back-of-house staff.
• Ensure the kitchen operates efficiently and complies with health and safety regulations.
• Manage food and product ordering by keeping detailed records and minimize waste, plus works with existing systems to improve waste reduction, and manage budgetary concerns.
• Manage inventory, including ordering ingredients and supplies, and maintaining appropriate stock levels.
• Control food costs and kitchen expenses, working within a budget.
• Manage the execution of regular service, catering, take-out, delivery and all in-venue/off-premises events.
• Ensure compliance of all Department of Health and company sanitation standards.
• Ensure that the venue is compliant with all federal, state and local laws and regulations, and company policies.
• Ensure all employees are compliant with all back-of-house standards and procedures.
• Responsible for checking cover counts, BEOs and/or Fire Sheets.
• Proficient with all operational systems, which includes payroll, inventory and purchasing.
• Possess in-depth knowledge of all recipes, food menus and maintain station-recipe-books.
• Ensure the completion of all opening and closing procedures as assigned by the company.
• Communicate clearly and concisely with all employees during service.
• Attend, lead and participate in any training sessions, departmental meetings or daily pre-shift meetings.
• Demonstrate knowledge of venue, Company, its partners and supporting hotel environments.
• Work as part of a team and provides help and support to all fellow team members.

Minimum Requirements

• Minimum 5 years previous Culinary supervisory/management experience within a high-volume kitchen setting is essential.
• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Proficient with computers (Microsoft Products), POS and technology.
• Experience with Craftable, Foodager, 7shifts, TripleSeat, and Google Drive is preferred.