Chef de Cuisine

The Consulate  . The Consulate restaurants are a place where customers come and enjoy a fabulous hiend dinner in a more relax setting. This company has been around for 5 years providing dinners with a great experience and fabulous specials making it a place to visit often in their schedules. Mission Statement we need a creative individual to join the family and who can run the team and keep the same standard of cuisine we had since our opening and who can call The Consulate home. Our Purpose The Consulate's commitment is to being an anchor for the neighbourhood in which we reside as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways while having an amazing meal. Job Title:   Chef de Cuisine Location:  The Consulate Upper West side Reporting to:   Executive Chef Responsible for:  Kitchen Line staff, Sous Chefs     Main Duties and Responsibilities  Menu Development: Assist Exec. Chef,  in sourcing, pricing and creating relationships for all culinary products. Recipe and costing documentation  Competitive Analysis Food Cost and Budgeting: Work with Exec Chef to Drive strategic sourcing initiatives to increase food quality and consistency and decrease cost. Tightly manage recipes, ingredients, and processes to control for allergies. Provide costing information  Managing vendor relationships Waste awareness and utilization  Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Spending within budget constraints Product cross utilization    Team:   Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and Board of Health standards Hiring Team with Executive Chef  Supervision Team with the Executive Chef and management for any/all discipline, training and "coach counsel" opportunities Monitoring efficiency, productivity, and work flow Scheduling Flexing staffing to seasonal trends and scaling labor to revenue . Menu descriptions, allergy charts  Staff tastings  Sous Chef oversight and direction  Leadership development   Efficiency and effectiveness  Monitoring goals and growth    Labor Maintaining pars Budgeting labor expenditures Managing OT    Health and Safety Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Staff Training and Education on all food safety items  Inspection preparedness Following proper food safety practices in all of BOH as well as assist FOH  HACCP Plan and implementation: logs, rigor, etc. Follows facility, department, and Company safety policies and procedures   Repair and Maintenance  Keeping the kitchen and applicable equipment in working order  Placing service calls with Engineering  Educating staff of proper use and care of equipment  Following up with Engineering Dept. and vendors about repair status    Multi-lingual Previous experience working in restaurant management This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.  This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements.  Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays.  The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department. The employee will actively follow The Consulate policies and will maintain an awareness and observation of Fire and Health and Safety Regulations.              

Created: 2024-11-07