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Chef De Cuisine

1 month ago

West Hollywood, United States Lalou Full time
Job DescriptionJob Description

Duties & Responsibilities:

  1. Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food related functions.

  2. Ensure exceptional quality of all ingredients, preparation and plating of food items.

  3. Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.

  4. Conduct daily line checks, food reviews and recipes of the day; Ensures that clear feedback is provided to the entire kitchen team and food service staff and management.

  5. Work closely with the kitchen manager on costing, production and control for proper recipe execution and waste management.

  6. Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests.

  7. Be visible in the MessHall and specialty events providing recognition to guests, promoting food positive public relations, handling special requests.

  8. Ensure that sanitation standards as set forth by local, state and federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipmentas well as training staff on proper sanitation guidelines.

  9. Assess the need for and report necessary kitchen repairs.

  10. Monitor and maintain use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines.

  11. Ensure proper staffing levels by assisting in the recruiting, interviewing and hiring talented kitchen staff members in accordance with the PDA’s hiring policies.

  12. Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations and terminations.

  13. Maintain current kitchen schedules, staffing templates, and staff employee files.

  14. Assure and/or conduct ongoing training and professional development of kitchen staff.

  15. Step in for other kitchen staff as needed.

  16. Able to deliver and exceed the expectations of a highly demanding clientele.


Minimum Qualifications:

  1. Culinary Certificate or Degree by an accredited culinary agency preferred

  2. At least 7-10 years of experience in a professional kitchen

  3. At least 5 years of experience in a fine-dining restaurant.

  4. Serve Safe Certification