Chef de Cuisine

POSITION SUMMARY :

Specializing in French Bistro. Responsible for ensuring all management of the Kitchen Department in accordance to 111Hospitality's quality standards and Health Department regulations.

Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO :

• Maintain professional appearance standards as directed in the 111Hospitality Employee Handbook.
• Ensures the needs of the guests are accommodated.
• Ensures the general cleanliness of the heart-of-house, and the entire venue.
• Participate in interviewing, hiring and training new applicants and employee development of all subordinates.
• Participates in growth opportunities and employee development.
• Responsible for the scheduling of assigned department (where applicable).
• Oversee all prep, production and service for quality and accuracy.
• Organize and execute service based on cover count, catering / delivery, BEO’s and other event sheets.
• Proficient with all operational systems, including payroll and purchasing processing.
• Complies with Department of Health and company standards.
• Coaches all heart-of-house employees to develop their abilities by setting clear guidelines and expectations.
• Communicates kitchen needs and / or issues to management.
• Ensures employees are complying with SOPs.
• Participates in the preparation and delivery of menu-focus items to daily pre-service meetings.
• Possesses in-depth knowledge of all Wok recipes and maintains station recipe book.
• Organize, develop and produce new recipes for potential new menu items and specials.
• Ensures opening and closing procedures are being followed.
• Communicates clearly and concisely with all employees during service.
• Practical knowledge of the job duties of all supervised employees.
• Oversees production, coordinating weekly pars / delivery as needed
• Participates in making sure the venue is compliant with all federal, state and local laws and regulations; and company policies.
• Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture.
• Attends, leads and participates in any training sessions, departmental meetings or daily pre-shift meetings.
• Learn by listening, observing other team members and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Demonstrates knowledge of venue, 111Hospitality, its partners and supporting environments.
• Works as part of a team and provides help and support to all fellow team members.

SUPERVISION :

Reports to the Executive Chef and correllation with General Manager

EDUCATION / WORKING KNOWLEDGE :

• Minimum 4 years of 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
• Must be able to stand, lift and bend for extended periods of time.
• Must be able to bend and lift to 50 lbs.
• Role may include job duties or tasks requiring repetitive motion.
• Exposure to hot kitchen elements or cleaning materials.
• Must be able to work and remain focused in a fast-paced and ever-changing environment.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE :

The work environment characteristics and / or physical demands described here are representative of those a team member encounters while performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Must have strong problem-solving skills
• Excellent written and verbal communication skills required
• Ability to work under pressure and meet deadlines
• Must have good positive energy throughout the day
• Must be able to read the computer monitors and print legibly
• Must be able to bend, kneel, and / or stand for extended periods of time
• Must be able to move quickly through work and set the pace in the kitchen
• Must be able to push and lift up to 25 lbs.
• Small to Medium office environment
• Office, Nightclub, Bar, Lounge, and / or Restaurant working environment
• 5-25 % Local Travel (United States)
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• Expose to hot kitchen elements or cleaning materials
• May work extended hours irregular shifts, evening and / or weekend shifts, and holiday work may be required
• Exposure to cleaning materials
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
• Ability to maintain high level of confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment
22 days ago