A very well established Peruvian concept is seeking a seasoned Chef de Cuisine with experience in operational administration and high-volume restaurants. The right candidate demonstrates a highly motivated, creative, and admin focused with a commitment to shaping the menu while maintaining an efficient kitchen. The Chef will be responsible for menu development, staffing, and overseeing food preparation. We are looking for an individual with a passion for food and prior experience in an upper management role. This position will work in a supervisory role to support the vision of the restaurant, development of cuisine, and well-being of the staff.

Responsibilities :

• Maintaining consistency and excitement within all menu items
• Directing back of the house staff in preparation for service
• Executing timely and accurate service of all food items
• Developing new items and recipes on a weekly basis
• Ensuring labor and food costs are met
• Monitoring kitchen safety and cleanliness
• Supervising weekly inventory count
• Ensuring staff upholds leadership behaviors and the restaurant core values while adhering to strategic, operational policies
• Sharing inspiration and ideas with staff
• Maintaining open and clear communication with all teams and owners
• Conducting reviews and other periodic employee assessments as needed

Further breakdown of responsibilities:

Menu Development:

• Work closely with the Chef Owner to design an innovative seasonal menu
• This includes creating signature dishes and specials that emphasize fresh, high- quality ingredients sourced from trusted suppliers

Kitchen Management:

• Oversee all aspects of kitchen operations, including food preparation, cooking, and plating. Ensure that all dishes are executed with consistency and precision, maintaining our standards for quality and presentation

Team Leadership:

• Lead and mentor a diverse kitchen staff, providing training on techniques and consistency
• Conduct regular performance reviews and provide constructive feedback to foster professional growth

Inventory Control:

• Manage inventory and ordering of specialized ingredients, including fresh seafood, premium cuts of meat, and unique spices. Develop relationships with suppliers to secure the best products and ensure timely deliveries.

Quality Assurance:

• Implement and uphold rigorous quality control standards. Conduct regular tastings and kitchen audits to ensure compliance with safety and sanitation regulations while maintaining our culinary standards.

Cost Management:

• Assist in monitoring food costs and labor efficiency, ensuring that the kitchen operates within budget while delivering exceptional dishes. Analyze menu performance and make data-driven decisions to optimize profitability.

Requirements:

• Minimum of 5 years in a high-volume, professional kitchen, with at least 3 years in a leadership role as a Sous Chef or Sous Chef
• Demonstrated ability to lead a kitchen team in a fast-paced environment, fostering a culture of professionalism, teamwork, and respect.
• A passion for culinary innovation and a keen eye for detail, with the ability to develop unique flavor profiles and presentations.
• Strong verbal communication skills to effectively collaborate with both kitchen and front-of-house staff, ensuring seamless service.

Benefits:

• 75% medical/vision/ dental coverage employer contribution with HRA
• 14 days of PTO per year
• Paid maternity/paternity leave
• Commuter benefits
• Group company discounts/on-site dining discounts
• 401K and Roth IRA