Mattos Hospitality is looking for a Chef de Cuisine!

At Mattos Hospitality our purpose is to create an inspiring, sustainable, and prosperous business that brings joy, takes care of others, and helps build community through craftsmanship around the table. Our company culture supports the growth and development of our employees and provides opportunities for education and advancement. Mattos Hospitality our purpose is to create an inspiring, sustainable and prosperous business that brings joy, takes care of others, and helps build community through craftsmanship around the table.

Purpose

The Chef de Cuisine oversees kitchen operations of the restaurant, working with the Executive Chef and Culinary Director in order to uphold the quality of the food and culture across catering, pre-prepared production and dining on-site. The Chef de Cuisine will focus on savory food items.  You will work in cooperation with the front-of-house management to ensure efficient restaurant operations. 

Key Focus

·       Lead the creation of the savoury menu

·       Hire and train the kitchen team to a high standard

·       Establish and maintain kitchen operations in line with wider company culture and standards

·       Manage and report on budgets for the kitchen team

Personnel Management:

• Establishes and oversee all kitchen operations in line with company standards, as well as complying with all city, state, and federal laws and regulations.
• Accomplishes human resource objectives by recruiting, selecting, orienting, assigning, scheduling, coaching, counseling, and disciplining management and hourly staff.
• Develops and mentors the team through training, clear staff communication, constructive feedback, and performance review.
• Creates a work culture for employees that align with the company culture through constant communication and reinforcement.
• Ensures consistent execution of company policies and procedures
• Manages and assists the kitchen staff in the procurement, production, preparation, and presentation of all food in a safe, sanitary work environment.
• Implements and upholds sanitation processes in line with company and City’s guidelines regarding COVID-19 policy.

Culinary Oversight:

• Oversees all kitchen processes, production, and staff in order to ensure all product meets company standards for quality
• Establish production processes that focus on speed and quality at greater volume (in comparison to other restaurants in group).
• Directs the creation, costing and implementation of menus applicable to different areas: catering, pre-prepared and on-site dining.
• Schedules and manages the maintenance and sanitation of the kitchen, kitchen equipment, and related areas to ensure a healthy, safe work environment, which meets/exceeds federal, state, and corporate standards and regulations.

Service Standards

• Maintain the high standards of cleanliness and appearance throughout all areas of the restaurant.
• Follow all company policies and procedures including recently created and evolving COVID guidelines.
• Follow all Department of Health (DOH) standards.

Financial

• Monitors, analyzes, and controls all labor and food costs in order to ensure budget and COG goals are met for savory area of kitchen
• Maximizes location purchasing potential and menu profitability
• Controls and manages inventory to reduce waste
• Collaborates with FOH manager and Head Baker/Pastry Chef to meet and/or exceed sales and budget targets

 Physical Demands

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours.

Mattos Hospitality requires all staff to be fully vaccinated against COVID 19.