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Chef de Cuisine

4 months ago

Boston, United States YOTEL Full time

**Position Overview**:
The Chef de Cuisine is responsible for collaborating with the Director of Food & Beverage in planning, organizing, developing, and leading the overall culinary program. This person will create and present menus, execute administrative duties, coach and train crew.

**Chef de Cuisine Benefits**:

- Competitive pay
- Medical, Dental, and Vision plans available
- Short-Term and Long-Term Disability Benefits
- Life Insurance
- HSA and FSA Accounts
- PTO and Sick Time
- 401K with Matching Contribution
- MBTA discount
- And more

**Chef de Cuisine **Major Duties & Responsibilities**:

- An ?out of the box? thinker able to think of and share visions for opportunities in the marketplace.
- Bringing to life the YOTEL Food & Beverage concepts
- Maintain the quality and the presentation of food to achieve favorable guest feedback and reviews, including social media, etc. ? assist in and do preparation of the dishes while training others to achieve consistency
- Follow company procedures to ensure proper and accurate food ordering
- Maintain proper inventory, food cost and labor cost in alignment to given goals
- Propose menu changes hand in hand with costing and tastings
- Create and follow procedures when it comes to menu changes (introducing the dishes, creating menu descriptions, organizing tasting for service staff in timely manner, matrix, etc.)
- Keep all culinary and back of the house documentation up to date including, but not limited to:

- Job Duties and Opening/Closing Checklists
- Organize and conduct pre-meals and department meetings on a regular basis.
- Ensure compliance with all state and local guidelines
- Ensure departmental compliance and training with SOP?s and YOTEL Handbook, report preparation, technical job tasks
- Be present during the main busiest service of all meal periods: breakfast, lunch, dinner based on highest business volume demand
- Prepare and cook dishes according to the recipes while following the pace of orders
- Communicate all food-related issues, changes to the appropriate to front of the house team- Introduce and organize tasting of all menu changes and daily specials for service staff (to be coordinated with front of the house management team)
- Continually review and manage performance of all culinary
- Understand, follow, and direct others in current safety procedures
- Food Operations Manual/ Recipe Book
- Personnel Forms ? such as new hire paperwork, termination form, etc.
- Attend all meetings requested by upper management
- Participate in daily reporting / Remain up to date with daily reports
- Ensure compliance with all health department rules and regulations to pass the inspections

**_This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned._