Chef de Cuisine

The primary role of the Chef de Cuisine will be to train and manage the kitchen personnel and supervise and coordinate all related culinary activities. Job Focus Focus is on, but not limited to the following: Has a passion for the craft and everything in the industry!Must love and support their TEAM!Must love and take care of guests!Must say “yes” and “thank you” often!Must be excited about change and an evolving environmentCurrent with culinary concepts, practices, and proceduresAbility to estimate food consumption and requisition or purchase foodWill select and develop recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standardsSupervises and carries out the correct procedure of preparation, presentation, and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient serviceSupervises all kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality controlEstablishes result-oriented objectives for the kitchen as well as personal objectives in regard to professional developmentEnsures the profitability and successful operation of the kitchenControls direct labor costs associated with the kitchen staff-creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as requiredPlan and price menusEnsure proper equipment operation and maintenanceEnsure proper safety and sanitation in kitchenMust be able to prepare selected items or for selected occasionsDevelop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints Desired Qualifications Has five (5) or more years of experience in a supervisory role in a restaurant kitchen; Executive Chef or Sous Chef preferredMust be at least 21 years of age or olderExperience with Culinary Unions and Collective Bargaining Agreements preferredMust be able to obtain all work cardsMust have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionalsMust have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detailMust be able to work in a fast- paced, customer service driven environmentCurrent experience in the hospitality industry in a kitchen