Executive Kitchen Leader
2 weeks ago
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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