Chef de Cuisine / Kitchen Manager

About the role

The ideal candidate for this role has a passion for culinary and the commitment to uphold the highest standards in quality, taste, and presentation to the guests served.

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 of sufficient quantity and quality in line with Common Bond standards.
• Ensures team members are always in clean, tidy uniforms and are 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 overall operational budgets are strictly adhered to, controls food costs and COGS.
• Initiates relevant maintenance reports and work orders, supported by the respective follow-up of those items actioned.
• Manages team members fairly and takes a personal interest in knowing all team members.
• 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.
• Serves as manager on duty for the restaurant as scheduled.
• Identifies strengths and weaknesses and provides timely feedback to team members.
• Available to perform many different 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 focus on quality and customer service.
• The ability to communicate clearly with managers, kitchen, 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.

Required Knowledge, Skills And Abilities

• Strong knowledge on food and beverage.
• Creativity, culinary aptitude, and a passion for working with food.
• Strong analytical & 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.