Chef de Cuisine (m/f)

Description de l'offre

The Chef de Cuisine is responsible for assisting the Executive Chef with overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Primary duties and responsibilities include, but are not limited to, the following:

RESPONSIBILITIES: 

• Adherence to all company policies as stated in the employee handbook.

• Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations)

• Daily high-cost perpetual inventory

• Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet

• Food COGS

• Follow order guides and understand F&O quality & pricing standards

• Review prior week’s labor to find areas of opportunity

• Schedules (coverage and costing)

• Daily and Weekly Food purchases

• Daily and Weekly Labor (dollars and percentage)

• New hire & Termination procedures

• Food par levels

• Par levels on Plate-ware and communicate with FOH

• Dish machine and chemical company

• Employee injury reports 

• Weekly management meetings 

• Pre-Shifts with staff

• Daily food inventory and ordering

• Labor management

• Overtime monitoring

• Product mix (appetizer, salads, sandwiches, entrée, specials and desserts)

• Product Rotation adheres (FIFO) 

• Food quality and specification

• Recipe adheres

• Line checks

• Organization of back of house (storage, prep, line and dish areas)

• Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs) 

• Line of sight and attention to detail

• Teamwork and training

• Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the

Restaurant's specifications and commitment to quality

• Monthly inventory

• Must have good communication skills

• Involved in events and menu changes and launches

• Daily specials

• Omakase Menus 

• Communicate any issues, concerns or updates with chef and sous chefs

• Temp logs monitoring

• Kitchen opening and closing procedure

• Managerial skills of an entire BOH