The Chef de Cuisine will work closely with the team to properly execute the culinary vision of the Executive Chef by Overseeing all aspects of the kitchen activities. This includes organizing, planning and leading the Sous Chef team while actively teaching and coaching. The Chef de Cuisine will also work with the Executive Chef to lead the daily operations of the business, with a focus on systems, organization and financials.

Actively work to ensure the culinary and operational excellence of Silver Sands.

• Collaborate with the Executive Chef to execute the culinary vision and help develop new menu items that are aligned with the strategic direction of the business.
• Guide the sous chef team to ensure the consistent and successful operations of the business.
• Work closely with the Executive Sous Chef and Sous Team to ensure that menu items are priced to maximize profitability while maintaining quality and value for guests.
• Oversee and develop systems utilizing R365 to bring further clarity and understanding to the team of food cost and menu pricing to maximize financial value and profit for the restaurant.
• Actively work with back of house managers to create consistent and enriching work experiences for all BOH hourly team members to continue an environment of training, learning and coaching.
• Ensure that all employees are trained and knowledgeable in all aspects of service, while holding team members accountable for their specific job responsibilities to the standards of Silver Sands.

Guide the entire back of house in upholding the excellence and efficiency of the business operations.

• Control spending by reviewing all non-essential purchases with the Executive Chef, General Manager and any other appropriate members of the back of house management team.
• Create and maintain a system for effective, accurate and timely invoicing for both FOH and BOH teams.
• Work to optimize the quality and pricing structure of food purchases and ensure the highest quality ingredients are always procured at the best value.
• Work with Sous Chef team to develop systems and processes that maximize quality and operational efficiency.
• Leads the entire management team in compliance with the entire Health Department code with assistance from the General Manager to ensure an “A” letter grade on all sanitary inspections. Ensure rigorous knowledge of and adherence to all applicable laws, policies and procedures.
• Guides the back of house management team in ensuring the back of house is consistently clean and organized to both DOH and Silver Sands standards.
• Maintain the excellence of all BOH areas by working with the BOH team to address R&M issues in a timely and cost-effective manner.
• Establish and maintain appropriate staffing levels and execute the weekly BOH schedule, with a focus on understanding scheduling, payroll and labor costs (including, but not limited to overtime, spread of hours, call in pay, etc)

Work closely with both FOH and BOH management teams to create structure and streamlining in communications.

• Maintain strong internal communication with management team and staff at the unit level. Work closely with the General Manager to ensure the smooth execution of daily service.
• Maintain positive working relationships with dining room leaders and team members throughout service.
• Work with the culinary team to educate dining room service staff on all aspects of food, menu & culinary procedures.

Physical Requirements

• Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions.
• Use muscles to lift, push, pull, or carry heavy objects. Able to lift 30+ lbs.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Being able to bend at the knee or waist.
• Ability to perform essential job functions under pressure, maintain professionalism when working under stress.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills