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Chef de Cuisine

2 months ago

Miami Beach, United States ATOZ Hospitality LLC Full time
Job DescriptionJob DescriptionDescription:

JOB DESCRIPTION Job Title: Chef de Cuisine Date Created: 09/05/2024 FLSA Status: Exempt Job Status: Full-Time Reports To: Executive Chef Schedule: Flexible I. Job Summary The Chef de Cuisine will work closely with the Executive Chef and is responsible for all aspects of the kitchen such as menu plans, operations, recipes, portion and inventory control, guarantee food quality, and employee supervision. II. Position Responsibilities Essential Job Functions • Hires, trains, and supervises schedules all outlets and evaluates the work of management staff in the food and pastry outlets. • Maintain kitchen organization, staff availability, and training opportunities. • Maintain schedule for proper coverage including vacation schedule for assigned staff while keeping payroll costs in line. • In conjunction with HR, discharge employees or make significant recommendations regarding employment actions. • Plans and monitors all food production related costs. • Plans, trains, and executes menu selections. • Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost. • Develops food purchase specifications and standard recipes. • Develops policies and procedures to enhance and measure quality to reflect state-of-the-art techniques, equipment, and terminology. • Approves purchase orders of necessary products and food supplies. • Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reductions, and manage budgetary concerns. • Creates and verifies rotation system and all food products are properly dated and organized for quality assurance. • Supervises all food preparation and presentation to ensure quality, sanitary cooking conditions, and only accepts the appropriate way to safe food handling. • Participate in food preparation, food production, taste and expedite during peak meal periods as needed.

Requirements: