We are looking for someone ready to join and lead a kitchen team committed to execution, growth and creativity in a focused and professional environment based on mutual respect.
Responsibilities for Chef de Cuisine:
-Daily ordering and inventory management; including food cost analysis
-Kitchen staff management
-Menu planning
-Prepare ingredients then cook and assemble dishes as indicated by recipes
-Perform portion control and minimize waste to keep cost within forecasted range
-Ensure that all dishes are prepared in a timely manner by restocking ingredients at work-station and meeting prep times to ensure smooth delivery
-Ensure stations are set up and clean according to restaurant protocol
-Maintain a clean work station area, including kitchen equipment, tables, and shelves
-Comply with applicable sanitary, health, and personal hygiene standards
-Ensure quality and freshness of ingredients and products
Qualifications for Chef de Cuisine:
-Minimum 3 years experience as a chef de cuisine
-Ordering
-Inventory management and maintenance
-Menu Planning
-Meat and seafood butchery
-High School Diploma or equivalent required; culinary degree preferred
-Understanding of cooking methods and procedures, and knife handling skills
-Ability to perform tasks with accuracy, speed, and attention to detail
-Ability to read and follow cooking directions
-Ability to remain calm in a fast-paced environment
-Must be organized and self-motivated
-Must be able to stand, bend, stretch, and lift, and carry heavy materials
Job Type: Full-time
Pay: $65,000.00 - $75,000.00 per year
Benefits:
Paid sick time
Paid time off
