JOB OVERVIEW
As the Chef de Cuisine, you will be the right hand to the Executive Chef. You will educate, empower, and inspire your team to grow and develop while teaching best practices and sharing your passion for food. You will commit to team decisions and follow the leadership and mentorship of our Executive Chef. Your partnership will help to further our Just Cause of delivering intentional, genuine experiences. You will exemplify trust and mutual respect by listening to your team, trusting them to contribute, and taking ownership in areas in which they are passionate while equipping them by sharing your expertise. You will be an operational contributor to inventory and food costs and a proactive problem solver – willing to recommend ideas for the overall success of the culinary team. You will be an ambassador to the brand and each outlet and will set the tone for your associate's service approach.
What you'll do:
- Supervise and coordinate activities of all kitchen staff; instruct the team in the preparation, cooking, and presentation of menu items
- Maintain knowledge of the menu, preparation methods, ingredient awareness, and quality standards
- Coach team members in a patient, clear, and concise manner
- Maintain knowledge of kitchen equipment and organizational resources for repairs and preventative maintenance
- Inspect food preparation, storage, serving areas, and equipment to ensure safe, sanitary food-handling practices; ensure employees follow standards and regulations
- Order or requisition food and other supplies needed to ensure efficient operation; verify quantity and quality of received products
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Collaborate with other personnel to plan and develop recipes and menus, considering factors such as seasonal availability of ingredients and anticipated volume.
- Assist with estimating the amount and cost of required ingredients and supplies; negotiate pricing with sales representatives.
- Analyze recipes to assign prices to menu items based on food, labor, and overhead costs.
- Oversee food preparation and presentation to ensure organizational and safety standards are met.
- Plan, direct and supervise the food preparation, purchasing, and cooking activities of multiple kitchens or outlets within the establishment.
- Follow inventory standards and procedures to consistently conduct accurate inventory.
- Meet with members of the sales team and executive chef to discuss menus for special events as needed.
- Ensure immediate response is given to guest comments and concerns and apply corrective measures when necessary.
Who you are:
You believe that good hospitality is an experience, not just a transaction.
You display great leadership in your current/past roles.
You are dedicated to the coaching and development of your team.
You have financial literacy surrounding COGS and labor.
You care about where the food you cook is sourced/selected and how your work makes others feel.
You show up as an active contributor, not a spectator.
You have a solutions-oriented mindset and the confidence to make quick, effective decisions.
You have the ability to work both autonomously and in a team setting.
You lead by example and strive to motivate and inspire others.
You desire a role with operational duties as well as day-to-day operations management.
