Chef de Cuisine

DESCRIPTION :

A restaurant group known for its extraordinary Middle Eastern cuisine and notable chef partners seeks a well established Sous Chef / Exec Sous Chef with at least 3-5 years of high production scratch cooking to step into a CDC role at their small, but mighty Cambridge café and bakery.

The CDC will assist the Executive Chef and Chef Partners in creating extraordinary food.

The CDC will lead the team, oversee daily operations, order, inventory stock, and support a strong business as they learn the menu and style of food.

The chef partners bring a Middle Eastern sensibility to their food by creating a delicious, seasonal menu that features unique spices and spice blends.

They reinterpret regional food traditions of the Eastern Mediterranean to make them accessible and inspiring for guests.

The Chef de Cuisine supports the Executive Chef in leading the savory department at their Cambridge location. These duties include but are not limited to managing and overseeing all kitchen operations, staff training, maintaining standards, and executing daily production.

The Chef de Cuisine will contribute

to restaurant's shared hospitality goals of improving cooperation and communication amongst departments to deliver the guest the best experience.

Operations and Facilities

• Manage all kitchen operations and supervise staff. Solve problems and assist as needed.
• Direct all savory food production and service focusing on quality, consistency, taste, accuracy, seasonality, ingredients, rotation, storage, appearance, timeliness, and efficiency.
• Open and close the kitchen as needed.
• Expedite and work the line as needed.
• Collaborate with FOH managers to manage savory food packing including packing staff.
• Ensure adherence to the restaurant's standards in every aspect of food production and beyond while working to achieve operational excellence.
• Manage all kitchen special orders.
• Manage all product ordering for the kitchen. Liaise with other departmental ordering needs.
• Lead management of savory food waste.
• Establish, maintain, and develop vendor relationships.
• Ensure proper stocking, rotation, organization, and cleaning of kitchen and all storage areas.
• Prioritize safety, cleanliness, and sanitation in all facets of production and operation.
• Manage maintenance and upkeep of kitchen equipment.
• Work with management team members to ensure success of cooking classes, special events, and projects. Work events as needed.
• Work with management team members to organize the holiday seasons in a timely, efficient, effective manner.

Menu Development

• With direction from Executive Chef, create and develop menu items for savory menu and specials.
• Assist in developing menu items and recipes. Implement final product. HR and Training
• Assist with scheduling kitchen staff.
• Assist with hiring, training, and onboarding of all kitchen staff.
• Develop training materials and strategies ensuring all remain current, relevant, and effective.Monitor, assess, and manage kitchen staff performance;

including disciplinary actions as needed.

Finance

Manage inventory and assist with completion of monthly inventory reports. Collaborate with team members to meet the company's financial objectives.

Leadership and Communication

• Lead kitchen communication and maintain strong communication between departments.
• Meet with Business Owners, Operations Manager, Business Manager, and restaurant Managers regularly for consultation, coordination, and brainstorming.
• Provide leadership, model appropriate behavior in the workplace, enforce company policies and procedures, and uphold quality standards.
• Maintain company culture to champion vision, values, and uphold staff morale.

As a member of restaurant’s management team, the successful Chef de Cuisine will work to support established goals and values and uphold existing culture and the highest quality standards of customer service and hospitality.

This is an exempt, full-time position. The Chef de Cuisine is expected to accomplish the responsibilities outlined in this job description in the daily number of hours required to do so.

REQUIREMENTS :

Qualified candidates will have :

• Have 2-5 years of experience in a full service, high volume Sous Chef role
• Be able to work full-time (roughly 50+ hours / week)
• Be available weekends and holidays
• Work in a clean and organized fashion
• Follow clearly documented food safety procedures
• Work as a team and take direction from multiple managers
• Be able to read and follow written recipes, deal successfully with multitasking and be comfortable in a fast-paced work environment
• Exhibit a desire to learn and be challenged creatively
• Have a strong attention to detail and a positive attitude
• Have excellent attendance and punctuality
• Have a desire for long-term employment

WHY JOIN OUR TEAM?

Great hours! Daytime / early evening hours and an average of 55 hours a week.

The team cares about each other and the customers. We build long-term relationships with our employees and support individuals who wish to further their career development within the food industry.

We offer extensive educational and professional development opportunities, including wine and beverage training, Mediterranean diet education, community engagement, and guest speakers.

We will always believe in exceptional hospitality with warmth & professionalism, but not pretension. Our managers try to practice what they preach, not leading with aggression or negativity, but rather dedication, fairness, and desire to bring the best out in their team.

We look for passionate, kind, committed and honest people who find joy in their profession and can transcend that message outward.

At the end of the day, we want our restaurant to be a representation of our values the kind of place we would hang out on our day off.

All of our businesses are funky, fun spots that appeal to people from all walks of life.

COMPENSATION :

• Competitive salary, based on experience - estimated at $78k-80K / year
• Partially subsidized health insurance (50%) and group rates on dental and vision insurances (100% employee funded)
• Bonuses (This includes an annual bonus estimated at 2 weeks of pay, and a food cost incentive of $200 / month if goal (28%) is reached)
• Free meal per shift
• 2 weeks paid vacation after 6 months
• $1000 / year educational and professional development stipend. Educational and professional development opportunities
• Employee discounts at our sister businesses, 50% off restaurants
• EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.
6 days ago