Executive Kitchen Leader

2 weeks ago


Blaine, Minnesota, United States One Haus Full time
Job Overview

One Haus, a prominent name in the culinary industry, is on the lookout for a Chef De Cuisine to oversee daily operations at our high-volume establishments. This position requires a robust background in culinary arts, particularly within an upscale dining environment, such as a steakhouse. The ideal candidate will excel in systems management, organization, and team oversight.

Key Responsibilities

Team Management

  • Support the Chef in the recruitment, hiring, and onboarding processes for new staff.
  • Assist in the creation and distribution of staff schedules.
  • Address employee concerns and maintain a positive work atmosphere.
  • Implement employee recognition initiatives to foster high morale.
  • Ensure compliance with appearance standards among staff.
  • Conduct timely performance evaluations for team members.
  • Collaborate with HR and the Chef to resolve any personnel conflicts.
  • Facilitate effective communication among kitchen staff.

Operational Excellence

  • Punctually report for duty in the designated uniform.
  • Lead the kitchen during service, ensuring the highest standards of quality and communication.
  • Prepare menu items while maintaining exceptional quality, presentation, and portion control.
  • Oversee the quality and presentation of dishes served to guests.
  • Uphold hygiene and cleanliness standards through diligent cleaning routines.
  • Adhere to safety protocols and health regulations.
  • Safely operate all necessary kitchen tools and equipment.
  • Maintain physical stamina to work on your feet throughout the shift.
  • Lift items weighing up to 25 pounds safely.
  • Conduct monthly inventory assessments accurately.
  • Assist in standardizing recipes to ensure consistent quality.
  • Participate in pre-shift and post-shift meetings to enhance communication.
  • Analyze sales data with the Chef to monitor and manage kitchen budgets.
  • Foster strong relationships with management and staff across departments.
  • Encourage collaboration between kitchen and front-of-house teams to minimize conflicts.
  • Hold regular meetings to discuss performance, priorities, and strategic goals.
  • Monitor labor costs to adhere to budgetary constraints when scheduling.
  • Develop efficient processes for food inventory management.
  • Ensure proper maintenance and operation of kitchen equipment.
  • Maximize kitchen staff productivity through effective training and supervision.
  • Maintain vendor relationships for ordering supplies.
  • Ensure compliance with safety and sanitation standards.
  • Perform administrative tasks as required.
  • Address guest complaints promptly and effectively.
  • Supervise kitchen staff and delegate tasks appropriately.

Compensation and Benefits:

  • Competitive salary range of $75,000 to $85,000.
  • Dining discounts available.
  • Paid vacation time.
  • Eligibility for medical and dental insurance after 60 days of employment.
  • Employer-sponsored life insurance coverage.
  • Employer-funded long-term disability insurance.
  • Options for short-term disability insurance.
  • Participation in performance-based bonus programs.
  • Monthly reimbursement for cell phone expenses.


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