Vacancy expired!
Chef de Cuisine Job Description/ Sous Chef:
Please submit resume in PDF or Word format for consideration!
In charge of the day to day operation of the restaurant and banquets to include but not limited to: ordering, receiving, scheduling, payroll, cleanliness, management and discipline of employees, proper delegation of duties, labor, food and operational costs.
Administrative Duties:
Assists in recruitment needs, interviews of prospective candidates and selection.
Fill out PAF (Personal Action Forms) forms and new hire forms for new employees
Payroll
Scheduling
Ensure invoices are properly coded in a timely manner and entered into a tracking spreadsheet
Menu Development:
Assists in the development of Prep Lists, Order Guides and S.O.Ps including coordination and creation of opening and closing procedures
Keep on top of culinary trends to keep menu innovative and exciting, suggesting changes when necessary
Assists in creating and implementing menus and recipes and assures newly developed recipes are entered into recipe binder and ensures accurate maintenance of the recipes.
Creating the description for written menus including table talk for servers.
Daily special creation
Management Duties:
Ensures the correct preparation and presentation of a consistent level for all food items
Effectively manages staffing levels for cooks and dishwashers and sets scheduling to match coverage to projected business volume
Ensures adherence of policies and procedures by all employees
Maintains all sanitation in accordance with health codes to ensure superior cleanliness
Manages the dishwashers to make sure all areas of the kitchen are properly cleaned and maintained
Ensures all areas of the kitchen including walk-ins are organized and all product is properly labeled and stored
Manages labor and operational costs through proper scheduling, cutting staff when necessary and covering stations as needed.
Performs inventory with the assistance of sous chefs or chef
Manages food costs through proper ordering, creative menu planning, cross-usage, and watching waste
Ordering and Receiving of all food and nonfood items
Effectively delegates and executes duties given by the Food and Beverage Executive Team
Please submit resume in PDF or Word format for consideration!
