Cookbook Larchmont - Chef De Cuisine

The Chef de Cuisine position at COOKBOOK is expected to accomplish the following: ● Expected to oversee all Cookbook brand internal production ● Arrive and leave on time in accordance with daily tasks ● Dress appropriately every day for work. ● Creating relationships with all guests and providing a welcoming environment through guest interactions at the front door and via e-mail or phone correspondence. ● Ensure hourly employees follow all break policies in effect at this location. ● Responsible for administrative duties for the back of house including meeting labor and cost of goods targets.  ● Work with all GM's to make sure labor targets are met and schedules are properly made ● With GM's make sure all internally produced food is in line with CB quality standards ● Take ownership of all proper receiving processes; all product should be up to the standards of the store and prepared food ● Responsible for checking each location at least once a week to assess product freshness, quality and overall brand representation inclusive of all internally produced menu items IE sandwiches, prepared food (cold, frozen, and hot), prepared snacks, pastry, etc.) ● All products when possible should be ordered from the Farmer's Market ● Always should be ahead of seasonal changes, updating the menu to reflect seasonal produce and market driven dishes ● Responsible for creating and RandDing new dishes on a regular basis with approval from ownership and Director of Operations. New dishes should be added to the prepared menu at least bi weekly â—‹ Work with CDC at cutlet to create proper outlines for all dishes, new and old, spec sheets, and cost out recipes on a regular basis, train staff on new dishes, etc. ● Ensure that there is never excessive overtime unless otherwise approved by upper management ● Oversee hiring firing, and counseling notices for back of house staff with General Manager at applicable locations ● Write effective and fair schedules ● Perform annual reviews for back of house staff and sous chef(s) ● Address any maintenance issues as soon as they arise and properly communicate those issues ● Maintain a clean and orderly workspace ● Product check should be completed each morning to ensure quality product ● Mise en place should be checked every day ● All recipes for batched items should be tasted as they are completed throughout the day ● Responsible for teaching and training all staff on new dishes, stations and products. ● Ensure that all staff has clean uniforms and all proper tools at each shift ● When closing, responsible for ensuring all closing cleaning checklists are followed, the alarm is set and the doors are locked. ● Communicate and train all staff on new items, storage location and weights associated with each item for packing. ● Write effective prep lists daily delegating prep for all BOH staff. Make sure that all GM's have proper order guides for any BOH items ● Oversee holiday menu development and special menus offered by CB brands - create proper outlines, fine tune recipes, properly cost and RandD items and present to tem ● Follow-up with vendors regarding all new product arrivals. ● Cost all items to specifications agreed upon. ● Develop systems to track all product FIFO. ● Oversee transfers of prepared food between the stores ● Ensure the store is stocked with the proper amount of packing materials, to-go containers, and bags. ● Assist with the management of the requisition sheets to ensure proper deliveries from the commissary kitchen. ● Maintain a cookbook market prepared food and cafe bible. ● Maintain packout log and follow up regarding any errors. ● Upkeeping and understanding high standards for food quality control to uphold Food Safety Standards ● Upkeeping Sanitation and Cleaning standards following procedures and using proper checklists ● Respecting the facility - picking up trash, cleaning up after yourself, taking the initiative to clean, letting appropriate supervisors know if anything is in disrepair. ● Oversee and ensure all opening and closing checklists are done properly ● Working with a sense of urgency in a fast-paced environment and working in a timely and efficient manner. ● Maintain a positive, team-oriented, respectful mentality. ● Other duties as assigned. Qualifications: ● To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. ● Maintain an up to date California Manager food handlers card certification and anti-harassment certification. FLSA Status: Exempt Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus. The noise level in this environment is usually moderate.

Created: 2024-10-30