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Executive Chef
2 months ago
Job Summary:
The Chef de Cuisine is responsible for the overall operation of the restaurant. This includes ensuring the quality of food and beverage operations, managing the financial performance of the restaurant, and consistently providing an exceptional guest experience. The Chef de Cuisine will manage the restaurant and staff professionally and positively.
Key Responsibilities:
- Oversee the preparation and presentation of menu items to ensure consistency and quality.
- Manage the kitchen staff, including hiring, training, and evaluating their performance.
- Develop and implement menu items, recipes, and cooking techniques to ensure menu offerings are appealing and profitable.
- Monitor and control food costs, labor costs, and inventory levels to ensure profitability.
- Ensure compliance with health and safety regulations, as well as company policies and procedures.
- Collaborate with the restaurant manager to achieve sales and profit goals.
- Develop and implement strategies to improve customer satisfaction and loyalty.
Requirements:
- 3 years of experience in a high-volume, full-service restaurant, preferably in an Executive Chef or Chef de Cuisine role.
- Strong understanding of restaurant operations, financials, and systems.
- Advanced leadership and personnel skills to manage a team.
- Ability to stand and walk for 5-10 hours per day.
- Safely transport food from kitchen to guest table over slick, uneven surface.
- Transport food and beverage items to any guest table continually throughout a shift.
- Safely move about in all areas of the restaurant.
- Lift and carry heavy trays weighing up to 30 lbs. from the kitchen and bar to the dining room and vice versa.
- Will frequently reach, feel, bend, stoop, and carry.
- Must be able to work in both warm and cool environments, indoors and outdoors.
- Work in space with variable ventilation, smoke, and extreme temperatures.
- Must be able to tolerate higher levels of noise from customer and employee traffic while in the field.