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Chef de Cuisine

4 months ago

Indianapolis, United States Won't Stop Operations Full time
Job DescriptionJob DescriptionDescription:

The Won’t Stop Hospitality Chef de Cuisine's role is to uphold all Won’t Stop Hospitality and Petite Chou standards. The Chef de Cuisine reports directly to the General Manager and Executive Culinary Team and has supervisory responsibilities for all BOH employees of their respective location. The Chef de Cuisine is responsible for three key areas: executing the culinary vision as defined by the Executive Culinary Team; leading and developing staff utilizing Martha's Book of Rules to uphold and promote the Company's mission and objectives; and maintaining the safety, sanitation, and sacredness of their location's kitchen, food prep, and food storage areas.

The Chef de Cuisine will coach and train their staff to continuously elevate the market perception of Won’t Stop Hospitality as Radically Different and Radically Better, as the restaurant leader within the "greater Won’t Stop Hospitality market."

Supervisory Responsibilities:

  • Serves as a model and assures staff adherence to all policies set forth by Won’t Stop Hospitality and Martha’s Book of Rules.
  • Coordinates and oversees the day-to-day workflow of subordinate staff.
  • Assists the GM and Executive Culinary Team as needed with input and feedback pertaining to hiring, training, and performance reviews for all BOH hourly staff.
  • Assists the GM with employment actions, including discipline and termination of employees in accordance with company policy.
  • Communicates all issues to GM in a timely and honest manner assuring that Petite Chou meets legal and procedural requirements at all times.
Requirements:

Duties/Responsibilities:

  • Understands, communicates, and ensures staff and, if necessary, customer understanding of company-wide initiatives.
  • Works with GM to ensure compliance with health, safety, food handling, and hygiene standards.
  • Assists the GM with inventory ensuring ethical use of company resources.
  • Addresses all staff concerns utilizing established systems for reporting and follow-up.
  • Maintains store compliance with all ServSafe certification and liquor license permitting.
  • Maintains Won’t Stop Hospitality ’s high standards of quality in all aspects of daily operations while protecting all company assets and property.
  • Ensures ongoing restaurant maintenance and repairs are addressed in a timely manner. Communicates and documents established preventative maintenance schedule.
  • Maintains and holds staff accountable for line checks, order guides, plating guides, food bible info.
  • Practices proper FIFO (First In, First Out) procedures, labeling, storage controls of raw & prepped food items and chemicals.
  • Continual training and retraining of hourly/subordinate staff.
  • Follows and implements proper allergy procedures.
  • Performs other related duties as assigned.


Required Skills/Abilities:

  • Strong supervisory and leadership skills.
  • Excellent interpersonal skills.
  • Excellent organizational skills and attention to detail.
  • Ability to prioritize tasks and to delegate them to staff when appropriate to help develop their skills and service standards.
  • Familiarity with food handling, safety, and other restaurant guidelines.
  • Proficient with relevant company software including, but not limited to, G Suite, Microsoft Office, Shiftnote, POS, and Inventory Systems.
  • Mastery of POS functions. Must be able to make necessary adjustments and maintain pertinent operations.
  • Ability to motivate staff, inspire teamwork, and generate energy and enthusiasm during all business cycles.
  • Comfortable working independently, collaboratively, and a team leader.

Education and Experience:

  • High school diploma or equivalent.
  • At least two years related experience required, management experience preferred.

Physical Requirements:

  • Prolonged periods of standing and being on your feet.
  • Must be able to lift up to 25 pounds at times.
  • Ability to secure ServSafe Certification required.