Culinary Agents is working with the team at Tacolina to connect them with talented hospitality professionals.
Tacolina - Now Hiring: Chef de Cuisine
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Blue Plate Restaurant Group is a group of upscale casual neighborhood restaurants that have been part of the community since 1999. Our concepts focus on taking different cuisines, from American diner, to clam shack and Mexican, and serving them with a California ease. The three key ingredients to the success of the Blue Plate brand are innovative and approachable food, warm and efficient service, and our inviting, take-me-away ambience. Position Summary:As thechef de cuisine of the restaurant you are responsible for all kitchen operations, including food, financial and BOH team members. TheCDCmust be able to maintain complete control of the kitchen at all times, lead the kitchen in a respectful way and put out food that is inspired yet compliant to Blue Plate standards. This is a 50-hour a week position over 5 shifts, which involve weekends and holidays, particularly during the peak season.Blue Plate Management Team member qualities: A strong and committed work ethic with an ever-present enthusiasm A passion for and knowledge of food and beverage Someone who can lead an entire team and takes pride in teaching others Someone who is honest and has integrity Ability to multitask under pressure with a smile A true team player, proactive and always going above and beyond An eye for detail, cleanliness and organization Someone who has the ability to make appropriate decisions in adverse situations Someone who is humble and always willing to learn and get better Ability to question, bring ideas to the table, and desire to make changes to be the best we can be! The overall role of the Chef at Blue Plate Restaurant Group is to: Support the Chef in running all BOH aspects of the restaurant. Develop innovative, craveable, exciting dishes. Increase overall sales and profitability and exceed budgeted financial benchmarks Be a dynamic leader and role model of the restaurant Maintain a level of professionalism that proudly reflects the Blue Plate Brand Maintain a positive and respectful work environment at all times Hire qualified team members who reflect our brand Lead, train, motivate and mentor all team members Maintain a positive relationship and establish open lines of communication between BOH and FOH Maintain cleanliness, safety, and organization of the kitchen Set the tone for the staff every shift for service Follow all Blue Plate management systems and policies Comply with all applicable laws and guidelines in respect to federal, state and local agenciesSystems you need to know: Excel, Google drive
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