Chef de Cuisine - Fire & Grain

Job Duties

• Demonstrate and reinforce compliance with food handling and sanitation standards to FDA Food Code and State of Pennsylvania standards.
• Ensure well executed food preparation, sanitation, and safety standards in the kitchens.
• Challenge and train the culinary team for development and advancement.
• Provide regular coaching and performance reviews for employee development.
• Use hands-on training to further develop culinary team members of all levels including cooks, interns, apprentices and stewarding team members.
• Participate in the interviewing, training, scheduling, and motivating culinary staff.
• Collaborate with stewarding managers and employees to ensure safe, clean and sanitary standards are maintained.
• Evaluate, plan and facilitate employee engagement with ongoing communication and utilizing the engagement survey.
• Develop menus in collaboration with the Executive Sous Chef and Executive Chef utilizing input from the culinary and food and beverage teams.
• Evaluate, plan and facilitate employee engagement with ongoing communication and utilizing the engagement survey.
• Develop menus in collaboration with the Executive Sous Chef and Executive Chef utilizing input from the culinary and food and beverage teams.
• Evaluate, plan and facilitate employee engagement with ongoing communication and utilizing the engagement survey.
• Coordinate all aspects of guest dietary needs for safe preparation of meals.
• Requisition supplies and partner with the purchasing team to ensure quality product is on hand.
• Maintain up-to-date costing, appropriate food inventory levels, and processes to support the budgeted food cost targets.
• Manage labor costs to budget through effective scheduling and daily management of labor.
• Perform other duties as assigned.

Qualifications

• Minimum of 5 years of related experience.
• Minimum of 2 years supervisory experience.
• 18 Years of age or older.
• Experience in high-volume a la carte and banquet operations.
• Completion of high school or GED.
• Associate’s degree – Culinary Arts.
• Post-Employment – ServSafe Certificate.

Job Demands

• Climbing Ladders – Occasional (
• Reaching Forward – Frequent (34-66%).
• Climbing Stairs – Frequent (34-66%) (ft maximum height).
• Lifting – Frequent (34-66%) (50lbs maximum weight).
• Reaching Overhead – Frequent (34-66%).
• Finger Dexterity – Constant (>67%).
• Hand/Eye Coordination – Constant (>67%).
• Sitting – Occasional (
• Standing – Constant (>67%).
• Walking – Frequent (34-66%).