Chef de Cuisine

Olio e Piu is seeking a passionate and experienced Chef de Cuisine who is responsible for overseeing the day-to-day optimal and efficient performance of the kitchens, and assisting the Executive Chef and Corporate Chef in cost management structures around food cost and preparations. Our work environment includes: Growth opportunities Lively atmosphere Employee satisfaction-minded Company perks + competitive benefits Details: Finance & Purchasing Maximizes profitability of culinary department by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget Costs all recipes regularly to ensure profitability targets are achieved Oversees purchasing program, including sourcing, establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage Implements waste tracking system, as needed Manages relationships with food vendors; Continually drives low cost through purchasing strategy; Ensures all food products received meet the highest standards of quality Manages GL accuracy for all culinary products; Establishes invoicing procedures and other controls to ensure accuracy; Addresses and corrects discrepancies or invoicing issues immediately Establishes weekly inventory cycle; Ensures consistent, accurate and timely completion of inventory Cultivates positive, professional relations with vendors including interactions on property with culinary staff Operations: Develops and implements operating standards for the culinary department Manages Sous Chef, cooks and porters in their daily responsibilities, providing clear, effective direction Ensures all items are prepared properly and in a timely manner for service daily Establishes line check procedure to ensure DOH compliance multiple times daily; Conducts line checks multiple times per day when on duty to ensure DOH compliance; Addresses all DOH violations immediately Ensures no members of staff are permitted to work if they are not suitably dressed or groomed Approves any maintenance or repairs needed. Oversees menu and recipe creation, structure, offerings, titling, pricing; Develops featured items for holidays, special events and promotions Promotes and practices safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment Reviews and approves payroll for culinary staff; Reviews daily time punches for accuracy; Addresses time clock abuse (clocking in early or late) via coaching and/or documentation Staff Management: Hires, trains, supervises, manages, coaches, counsels, and evaluates all members of the culinary team Participates in training of Front of House (FOH) staff as it pertains to menu and food knowledge Delegates hourly staff scheduling amongst Chef team; Approves weekly schedule for hourly culinary staff Establishes regular communication with culinary team, including pre-shifts, meetings, trainings, etc. Oversees all staffing pars; Posts for open positions; Interviews and gives final approval for culinary hires Ensures all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality and presentation required of each dish Oversees performance review process for all culinary employees; Delivers reviews to all Chefs Provides final approval for all culinary disciplinary write-ups and terminations; Ensures disciplinary and termination decisions are compliant with employment law, and minimize risk to The Group