We are excited to add a CDC to our new concept in West Hollywood! The position will work directly with a multiple times, James Beard award winning Executive Chef on a high profile, high volume opening. Our philosophies are humble and our culture means everything. This is a very exciting position for an ambitious professional. Please submit your resume for review!
Position Summary
The Chef de Cuisine manages the culinary operations inside of the restaurants. A Chef de Cuisine orchestrates the day-to-day management of our kitchens. They will own food cost and labor management while keeping our standards of quality and excellence in cuisine. Our Chef de Cuisine must be able to lead a team and are expected to be able to teach and build our cooks’ skillsets. Enforcement of protocols and the highest cleanliness, hygiene, and organization standards is expected.
Essential Duties and Responsibilities
The essential functions include, but are not limited to the following:
•Manages and directs the culinary operations and assigned staff to meet or exceed established cost, quality, and productivity standards set by the Executive Chef.
•Provides leadership, communication, and coaching; cultivates a motivated & empowered environment of trust, teamwork, accountability, self-confidence, and ownership.
•Manages departmental business planning with a focus on budgeting, training, quality & efficiency improvements, and spending control processes.
•Controlling and monitoring food, cleaning, and operating supplies orders, stock, and par level.
•Manages daily activities to maintain the standards of the restaurant’s culinary and pastry programs.
•Develops, implements, and maintains processes, procedures, and programs to improve productivity and profitability.
•Monitor all food storage. Ensure proper usage, consolidation, rotation, labeling, and dating.
•Oversee the production of all recipes and cookery in accordance with all HACCP plans and safety standards developed by the company.
•Orchestrate service to produce all ordered foods for the guests in a timely manner to ensure seamless service.
•Maintain all equipment, tools, and utensils used in the restaurant.
•Performs other job-related duties as assigned.
Minimum Qualifications (Knowledge, Skills, and Abilities)
•Two years’ experience in a similar position.
•Organization, cleanliness & time-management skills
•A passion and respect for ingredients, farmers, purveyors, and producers
•A firm dedication to craft and technique
•A desire to provide and understand hospitality inside and outside the kitchen.
•A strong sense of teamwork & someone who seeks to drive results through collaboration.
•Reliable, organized, efficient, courteous, professional, and team player.
•Heightened sense of awareness & great attention to detail.
•A “can do” attitude that looks for solutions.
•A strong desire to grow and a willingness to learn.
• Serv-safe certification
Physical Demands and Work Environment
The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully.
The employee must regularly sit, stand, reach, lift, bend, kneel, stoop, climb, push, and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to provide and follow written and oral instructions and procedures.
