Chef de Cuisine

CHEF DE CUSINE - FLEURETTEPay: $110,000.00 per yearJob description:JOB DESCRIPTIONPosition: Chef de CuisineStatus: ExemptReports to: Chef/Owner, General ManagerArea of supervision: FleurettePosition Purpose The Chef de Cuisine is responsible for working closely with the Chef/Owner in supervising the day-to-day culinary operations of Fleurette. This includes, but is not limited to; observing, teaching, and inspiring culinary personnel to achieve optimal performance with exemplary food preparation and presentation; maintaining the organization and cleanliness of the facility; managing administrative logistics consisting of scheduling/staffing, ordering, prep lists, cleaning checklists, and cost control. This hands-on management position requires no less than 60+ hours of work per week. Holidays, days, nights, and weekend hours are required, as well as flexibility with need-based shift coverage for members of the management team and hourly staff.Duties and Responsibilities▪ Acts with personal leadership qualities that include, integrity, honesty, respectfulness, and empathy▪ Cultivates a work environment based upon hospitality and food service excellence ▪ Values and respects diversity and inclusion▪ Encourages and solicits candid communication from the culinary staff ▪ Manages operating expenses with regards to food, linen, and kitchen labor costs▪ Analyzes P&L reports regularly to ensure profitability of the restaurant ▪ Responsible for accurate inventory and ordering of restaurant food supplies ▪ Cultivates positive vendor relationships▪ Monitors purchasing and receiving procedures for food products and kitchen supplies to ensure proper quantity, quality, and price for all purchases▪ Responsible for purchasing, receiving, storing, and inventory procedures for food product within the facility▪ Oversee staffing needs of the department, working closely with the hiring manager▪ Writes weekly staffing schedules and monitors employee breaks to assure work coverage for maximum food execution efficiency with the use of minimum man hours and labor costs▪ Conduct appropriate staff meetings and communicate pertinent information to staff▪ Counsels, guides and instructs assigned personnel in the proper performance of their duties ▪ Performs and administers staff performance appraisals and corrective action, partnering with the Executive Sous Chef▪ Provides suggestions and direction for menu development to the Chef/Owner▪ Recognizes superior quality products, presentations, and flavor ▪ Inspects all freezers, refrigerators, line equipment, for cleanliness, organization, and correct temperatures▪ Inspects all food products for proper rotation, usage of food, and shelf life expiration▪ Responsible for the supervision of all culinary employees▪ Ensure all culinary employees abide by Company policies and standards and practice proper hygiene ▪ Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps▪ Oversees the maintenance and continued repair of the kitchen facility and protect company assets ▪ Promotes an environment and operating culture that is “surgically clean” and Health Department compliant at all times ▪ Inspects to ensure that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met▪ Ensures that all legal requirements are consistently adhered to on the federal, state, and/or local laws pertaining to food safety and sanitation▪ Manages receipt, tracking, and accuracy of invoices and provides updated information to the Executive Chef▪ Assists General Manager with bi-weekly payroll for culinary staff▪ Opens and closes the restaurant▪ Compliance with company’s employee handbook and brand training manual Knowledge, Skills, and Attributes▪ Must have strong demonstrated background in culinary fundamentals that can be applied to current food trends▪ Must have high standards with regards to culinary and service delivery▪ Must possess effective communication skills with high command of the English language, oral and written▪ Must have excellent time management skills and high organizational skills▪ Must be a leader and motivator of staff▪ Must possess effective coaching, counseling, and training skills▪ Must have ability to perform job functions with attention to detail, speed, and accuracy▪ Must be self-motivated with high energy level▪ Must demonstrate aligned words and actions▪ Holds self and others accountable▪ Must be adaptable to change and motivate others to embrace it▪ Must have basic knowledge of arithmetic▪ Must practice excellent personal hygiene and consistently display a professional and sophisticated presence▪ Must have the ability to input data and access information on the computer▪ Must have working knowledge of Microsoft Office▪ Must be able to read, write, and understand the English language▪ Must be able to exercise confidentiality and discretion Qualifications▪ Minimum education level: High School diploma or GED required; B.S. or B.A. degree from an accredited university in hotel management, food and beverage operations, culinary arts or related discipline preferred▪ Work requires 5 years of high volume, full service commercial kitchen experience, including 2 years as a Sous Chef or managerial role▪ Experience in menu development preferred▪ Bilingual (English – Spanish) communication ability preferred▪ Must possess current Servsafe (manager) handler certificate▪ Reliable transportation and ability to arrive to work on time▪ Ability to work a flexible schedule including days, nights, weekends, and holidaysBenefits:Food providedHealth insurancePaid time offRelocation assistanceWork Location: In person