JOB TITLE: Chef De Cuisine

FLSA STATUS: Full-time, Regular Exempt

DEPARTMENT: Culinary

SUPERVISOR: Executive Chef, General Manager

SUMMARY OF POSITION:

The Chef De Cuisine (CDC) will be responsible for multiple aspects of kitchen operation within Andros Taverna including quality control, purchasing, inventory and labor costs. The ideal candidate displays a strong understanding of culinary philosophy and attention to detail while upholding the core values of Andros Taverna.

GENERAL EXPECTATIONS: 

• Maintain the core values and mission of Andros Taverna
• Performs all aspects of position with efficiency, respect and professionalism
• Displays consistent attention to detail and follow through of all restaurant policies. 
• Represents Andros Taverna professionally through effective communication, cooperation and relationships with all business partners. 
• Collaborates with the team  on upholding a positive work environment, fostering opportunities for the team to learn, grow and develop their abilities. 
• Understand completely all programs, procedures, standards, specifications, guidelines and training programs. 
• Offer positive solutions to problems or issues and be a voice that is part of the decision making team.

DUTIES & RESPONSIBILITIES:

• Maintain a clean, organized, and safe kitchen
• Manage all kitchen staff, delegating to kitchen leads as needed
• Maintain positive relationships and collaboration with the culinary team.
• Oversee training and development of all kitchen staff including Executive Sous, Kitchen Managers and hourly employees
• Monitor and maintain line plating to meet set standards.
• Oversee kitchen purchasing and receiving
• Oversee monthly inventory of kitchen products
• Oversee the schedule for BOH hourly labor; ensuring proper staffing for productivity and high standards of quality
• Ensure proper costing, consistency, and quality.
• Enforce all applicable labor laws (federal, state and local).
• Coordinate with the Executive Chef and Chef Partners in developing and executing culinary changes
• Serve as a role model, lead by example and demonstrate professionalism.
• Promote continued education and lead training in tandem with front of house management.
• Support, monitor, and maintain constant contact with team members who are unable to return to work, ensure their needs are heard and continue current support efforts in place.
• May perform other duties as they arise
• Must be able to lift up to 50 lbs and stand for extended periods of time
• Kitchen management should be scheduled for five (5)  ten (10) hour shifts weekly. Shifts are not to be scheduled for less than 8 hours of active, on site duty. Shifts may be added or extended based on site need.

QUALIFICATIONS:

• 5+ years in an Executive Chef, Executive Sous or kitchen management position
• Be able to communicate clearly, both verbal and written and understand the predominant language(s) of the restaurant
• Be able to work in a standing position a minimum of 8 hours a day.
• Be able to reach, bend and frequently lift up to 50 pounds
• Must have the stamina to work a minimum of 40 hours per week.

EDUCATION:

• Obtains high school diploma or equivalent work experience.
• Culinary degree preferred

GROOMING:

All employees must maintain a neat, clean and well-groomed appearance per Eat Well Hospitality standards outlined in the Employee Handbook.

LANGUAGE SKILLS:

Ability to read and interpret general business documents. Ability to write reports and business correspondence. Ability to effectively present information and respond to questions from Chefs, guests and Andros Taverna’s managers and owners.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by a Chef De Cuisine to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.  Must be able to stand and exert well-paced mobility for up to 8 hours in length.  Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.  Must be able to exert well-paced ability to reach other departments of the restaurant on a timely basis.  Must be able to lift trays of food or food items weighing up to 50 lbs. on a regular and continuing basis.  Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently.  Must be able to exert well-paced ability in limited space and to reach other locations of the building on a timely basis.  Must be able to exert well-paced ability in limited space.  Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.  Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening & hearing ability and visual acuity.  Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.  Vision occurs continuously with the most common visual functions being those of near vision and depth perception.  Requires manual dexterity to use and operate all necessary equipment. While performing the duties of this job, the Chef De Cuisine regularly required to stand, walk, sit, talk or hear. Frequently it is required to use arms & hands to reach, handle or feel objects, tools and controls. The Chef De Cuisine is occasionally required to stoop, kneel, crouch or crawl. The Chef De Cuisine must be able to lift and/or move up to 50 pounds, be able to work in a standing position for long periods of time and able to safely lift and easily maneuver plates, cases of water, chairs and dining room tables.

WORK CONDITIONS:

The work environment characteristics described here are representative of those a Chef De Cuisine encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

COMMENTS:

This job description is not an exclusive or exhaustive list of all the job functions that a Chef De Cuisine in this position may be asked to perform from time to time. Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect business needs.