Chef De Cuisine for New Steakhouse concept
Brick x Brick Hospitality Group (BxB) is a San Francisco Bay Area based hospitality management company that specializes in designing and operating contemporary, energized, and cocktail-driven restaurants and bars. Founded by John Park, Managing Partner and Owner of Kaiyo Restaurant & Bar, Kaiyo Rooftop, Cavaña Rooftop Bar, Novela Bar, Whitechapel SF, and Trevino Wine Bar, BxB aims to bring innovative restaurants and bar concepts to life with genuine and authentic hospitality and craveable culinary & beverage experiences at the core of each project.
Our commitment to our guests is supported by experienced hospitality professionals on our team who are knowledgeable in the industry and passionate about their craft. We bring vibrance and inviting atmospheres to BxB properties paired with a creative approach to dining and drinking experiences with the goal of bringing community, cultures, and people together. As new locations open up in new markets, including Las Vegas in 2024, we look forward to introducing our distinctive brand and energy of hospitality to a wider audience. We invite you to join the Brick x Brick family as we embark on a journey of building a hospitality company one brick at a time.
Role Overview
As CDC, you will be in charge of the entire food program for the entire operation. You will oversee the rotating menu ensuring the food is always fresh, seasonal, and innovative. You will handle staffing, inventory control, food costs, and labor expenses. This is a management position at the highest level and will work in partnership with the Corporate Chef and Director of Operations.
Responsibilities will include but are not limited to:
To hire, train, schedule, support, review, discipline, and terminate employees directly accountable to his/her position, to maintain the highest possible levels of employee morale and department productivity.
To coordinate with the General Manager to ensure the efficient and professional operation of the dining room.
To work with the Executive Chef on the development and pricing of menus, safety and sanitation, staff development, and product knowledge.
To coordinate with the Private Events Director in curating special event menus
Responsible for managing the ordering of all food products for the restaurant.
Monitor the presentation of all foods served to guests and ensure that appearance and quality are consistently maintained.
To prepare and post schedules for Kitchen staff on a weekly basis.
To properly document Personnel/Payroll transactions and payroll reports.
Conduct regular staff meetings and quarterly safety meetings.
To ensure foods are stored and served at proper temperatures.
To maintain an adequate supply of all provisions in the kitchen and establish programs to minimize waste and pilferage.
To regularly inspect all kitchen areas to ensure sanitary conditions and report all needed equipment repairs.
To immediately report all suspicious occurrences and hazardous conditions and avoid injury to self and others.
To perform other tasks, including cross-training, as directed.
To adapt and work with our Inventory management software (Training will be provided)
To create ways to minimize food waste and maximize margins
To taste and ensure consistency of final products
Salary will be BOE
