CHEF DE CUSINE - FLEURETTE
Pay: $110,000.00 per year
Job description
Position: Chef de Cuisine
Status: Exempt
Reports to: Chef/Owner, General Manager
Area of supervision: Fleurette
Position 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 holidays
Benefits:- Food provided
- Health insurance
- Paid time off
- Relocation assistance
Work Location: In person
