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.
• Maintain up to date recipes and plate presentation sheets for training and consistency.
• 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 - 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%)
• Visual Ability - Detailed work at close distances (computer screens, accounting ledgers, using measurement devices).
• Verbal Communication - Detailed information to others either by phone or in person.
• Speaking and Reading - English language.
• Repetitive Motion - Substantial movements (motions) of the wrists, hands, and/or fingers.
• Respiratory System - Fumes, odors, dust, mists, gasses, or poor ventilation.
• Skin - Noise.
• Extreme Heat - Temperatures above 100° for periods of more than one hour.
• Environmental Conditions - Wind and humidity.

Schedule

Will vary according to operating needs, but will include early mornings, late evenings, weekends and holidays.