Chef de Cuisine

Summary of Position:  Responsible for all aspects of kitchen management. Overseeing service and managing kitchen staff, including sous chefs, line cooks, porters and prep cooks. Organize and communicate with all departments as necessary to achieve service goals while cultivating relationships with staff, ensuring a quality experience Must have experience working in high volume and high speed setting. As well as a focus on staff morale and mentoring.  Responsible for leading and directing the kitchen staff in delivering appetizing, consistent, attractive meals prepared in a pleasant, sanitary, and efficient manner. Working in a very high paced environment. Responsible for assisting the Executive Chef with the creation of menus as well as planning the presentation details for dishes. This includes coming up with new items for seasonal menus, special events, and movie-inspired cinema specials. Oversees the schedule for line cooks, prep, and porters. Ensure coverage for events and special programming/schedules. Maintain time off requests. Monitor schedule to be in line with anticipated sales and labor cost. Handles job posts, hiring, and training of kitchen staff.  Ensures that new hires complete proper paperwork for employment.  Holds staff responsible for their job performance. Including write-ups and keeping track of incidents in their Employee Files when needed. Works with FOH management to ensure the facility is clean and in working order.  Communicates maintenance needs.  Oversees and participates in daily prep. Keeps all items consistent and oversees quality control. Properly stores and maintains all walk-ins and storage areas. Assists overseeing food cost to budgetary requirements. Places food and supply orders as needed. Receives product, verifies invoices and ensures freshness of products. Maintains recipe documents and staff training manuals to ensure standards are always met. Ensures all employees have been trained properly Applies safety guidelines to the kitchen. Ensures proper use and maintenance of all kitchen equipment. Weekly inventory, invoice tracking and reconciliation and submission to bookkeepers Has a high level of communication via emails and in-person throughout the week Lead by example and give direction in an efficient manner. Ensures staff is motivated and engaged during service and throughout the shift. Continues to train and builds the skills of staff members.  Maintains high professional standards while creating a friendly work environment for all our staff. Ensures a hard working kitchen environment while letting people express their own individual personalities.  Performs additional responsibilities as requested, including responding to any urgent correspondence while away from the office if necessary.  Qualifications: 7+ years chef experience in a upper management position  PC and Mac literate, Microsoft Office, Google Docs Be able to work in a standing position for long periods of time (up to 12 hours),  Be able to reach, bend, stoop and frequently lift up to 50 pounds,  Must have the stamina to work 60 hours per week at times when short staffed Must hold a NYS Food Handler license   

Created: 2024-11-09