Chef de Cuisine / Kitchen Manager

About the role

The ideal candidate for this role has a passion for culinary and the commitment to demonstrate the highest standards in quality, taste, and presentation to the guests served. This person is responsible for overseeing the kitchen operation, ensuring maximum guest satisfaction through planning, organizing, managing, and controlling the kitchen's operations and administration.

Responsibilities

• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Makes recommendations to the Corporate Executive Chef regarding succession planning.
• Ensures guests are always receiving an exceptional dining experience.
• Ensures food stock levels within culinary department areas are sufficient and of high quality according to Common Bond standards.
• Ensures team members are always in clean, tidy uniforms and presentable to guests.
• Ensures all food preparation equipment is used safely and correctly, and is cleaned and maintained.
• Ensures all culinary operations manuals are prepared and updated.
• Ensures the department's operational budgets are strictly adhered to, controls food costs and COGS, and manages meetings effectively.
• Initiates relevant maintenance reports and work orders, and follows up on actions.
• Manages team members fairly and takes a personal interest in their well-being.
• Projects a positive and motivated attitude among team members.
• Works with the Executive Corporate Chef to ensure only the highest quality products are used in food preparation.
• Administers and updates weekly work schedules and timecards as needed.
• Motivates the culinary department and provides positive feedback on work performance.
• Coach and counsel team members in a timely manner and in accordance with company policy.
• Acts as manager on duty for the restaurant as scheduled.
• Identifies strengths and weaknesses and provides timely feedback to team members.
• Available to perform various tasks within the store during each shift.

Qualifications

• At least 5+ years’ experience in a similar capacity.
• The ability to manage in a diverse environment with a focus on quality and customer service.
• The ability to communicate clearly with managers, kitchen staff, service team members, and guests.
• Strong organizational and time management skills.
• The ability to reach, bend, stoop, and frequently lift up to 50 pounds.
• The ability to work in a standing position for long periods of time.
• Expect to work 50 hours per week.
• Serve-Safe or Houston Food Managers Certificate is required.

Essential Knowledge, Skills and Abilities

• Strong knowledge of food and beverage.
• Creativity, culinary aptitude, and a passion for working with food.
• Strong analytical and problem-solving skills with the ability to take action.
• Administrative and computer experience.
• The ability to understand and carry out oral and written instructions and request clarification when needed.
• Strong interpersonal skills.
• The ability to work as part of a team.
• The ability to build and maintain relationships.
• The ability to lift up to 50 lbs.

Benefits

• Health insurance.
• Paid time off.
• Employee discount.
• Paid training.