Job title:

Chef de Cuisine

 

Department:

Kitchen

Position Classification:

FLSA Exempt, Salaried Manager

 

Reports directly to:

Executive Chef 

Upper Management

 

Direct reports:

All kitchen staff on the restaurant’s payroll (i.e. not the executive chef) Operational kitchen staff may report to the CDC if substituting in for regular kitchen staff.

Runners are FOH staff, that report secondarily to the kitchen management, including the Sous Chef.

Summary of Job Responsibilities:
Craft the food menu and its items in line with the restaurant concept. Balance the menu. Oversee and participate through consistent training, in the preparation of all food and food-related procedures, and ensure the utmost quality. Plan and price menu items, order supplies, and keep records and accounts as needed. CDC is responsible for the direction, coordination, and evaluation of the kitchen. Carries out supervisory responsibilities in accordance with both the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing and resolving problems. 

 

Always composed, always training, always tasting, always improving,

“Amor e passion, mas que nada.” 

Appearance

o   You must be the cleanest person in the kitchen. You set the standard. 

o   Clean hair and nails

o   Clean jacket & apron, shoes

o   Clean and organized tools

o   Ultimately, look the part, you’re in charge. 

 

Accountability

o   Self-starter. Prepare beforehand for the following days. Show up ready to go with a plan of action. Not “what do we need?” but rather “this is what we need.” 

o   Delegate tasks where appropriate, then monitor, follow up, coach, and if needed, discipline

o   Be hands on. Lead by example. When you’re here, be completely present in the kitchen. You need to follow the same rules you hold your staff to, to lead by example. 

o   Your staff is watching you even when you don’t realize it. Refrain from intoxicating substances while at work.

o   Closely monitor and enforce opening and closing duties. They are the foundation for everything we do.

 

Systems management

o   Some tasks you do every shift, some every day, some weekly, monthly, quarterly, annually. Anticipate this rhythm and keep your team on it.

o   Use prep lists, follow up daily. Manage and adjust par levels. Create and execute “bulk Prep” list daily.

o   Purchasing – utilize updated order sheets and order daily according to proper par levels

o   Monthly inventory

o   Be on top of ongoing maintenance of the kitchen(s) – hoods, dish contract, ovens, pest control, linen, cleaning company.

o   Payroll ­processing

o   Onboarding; resignation/termination

o   Utilize human resources to ensure proper channels, handling, conflict resolution, and risk management

o   Line checks for product quality and prep consistency

o   Update and distribute menu descriptions to keep them current and informative

o   *Ensures the accurate maintenance of the menu, menu matrix “food bible,” recipe catalog

 

Staff & Training

o   Thoroughly train all employees on their prospective station as well as cross training

o   Monitor and correct food quality and consistency

o   Create menu descriptions as new dishes go on, creating not only a recipe book but a menu book / food bible that evolves over time. Keep old recipes and dishes in an archive, don’t delete them.

o   Repetition of recipe execution with your staff (constant gentle pressure)

o   Lead the culinary portion of the line-up/education with front of house staff pre-shift

o   Keeping employee notes in HR file for all critical conversations

Sanitation

o   Assure that all mise en place is rotated and fresh daily

o   Creation, implementation and coordination of opening and closing procedures

o   Maintain all sanitation (and any HACCP documentation, if applicable, in accordance with state laws)

o   Ensure that all staff have current food handler’s card and keep them on file 

o   Keep your health and safety PIC certificate current. Act as PIC (Person in Charge) for health inspections

o   Maintain shellfish tags

o   Maintain superior cleanness through the kitchen and any food storage areas.  

o   Check out all kitchen staff nightly according to closing checklist

o   Abides by and enforces state and county health department code and guidelines

Menu standards

o   Develop new dishes

o   Ensure consistency of menu items by tasting, inspecting and correcting

o   Ensures the accurate maintenance of the menu and recipe catalog,  and menu descriptions

Financial

o   Weekly scheduling adjusted according to forecasts to control labor costs

o   Purchase according to weekly budget and forecast to maintain target food cost

o   Must understand and effectively manage all aspects food, labor and operational costs including payroll, purchasing, menu costing, and inventory

o   Responsible for guiding the kitchen to meet its financial goals

 

Team management

o   Relieve cooks and sous chefs for breaks and shifts

o   Able to execute all mise en place functions: prep, line set, scheduling, ordering and

o   Train your receivers then monitor receiving.

o   Mastering expediting is essential. It’s the center of kitchen dynamics and consistent food.

o   Inquire and listen before acting – seek first to understand.

o   Coach and develop employees. Show, don’t tell. 

o   Able to work and to train each station of the kitchen, including expediting, effectively. As the leader, the training never ends.

o   Guide and develop the sous chef(s) in their leadership capacities

o   Develop SOP’s to create effective levels of quality and efficiency

o   Communicate effectively with peers, management, line, and front of the house employees

o   Conduct and attend meetings including daily line up with service and culinary, chef’s meeting, weekly staff meeting and monthly department meetings

o   Assist with staff evaluations (training, 90-day, annual).  Establish written development and performance goals for all team members, and monitor progress

o    Hire kitchen supervisors and line level staff. Ensure that hiring/disciplinary/termination standards follow company guidelines

 

Extracurricular

o   Sometimes prepare food for photoshoots, media, promotion

o   Participate in promotion and media. Your face doesn’t need to be on camera, that’s a personal decision. But your hands do. 

o   Respond to your texts and emails. You have to check your email at least twice a day on workdays, and reply as needed. On days you are not working, you do need to screen incoming messages for emergencies to delegate or refer as needed. Prioritize appropriately. 

o   Special items and menus. You will need to create special menus for some holidays, private bookings, and events. You must anticipate these and deliver them in a timely manner. Come up with new items based on inventory, seasonal items, meat or seafood special products. Recipe test them, train your cooks how to make the dishes, and follow through. 

o   You may be asked to participate in charitable and philanthropic efforts

 

Required Qualifications:

o   Flexible schedule

o   Basic Math

o   In-depth understanding of professional cooking, knife handling skills and safety and ability to teach it all. 

o   Ability to take direction from the executive chef and give direction to all BOH staff

o   Ability to work in a team environment, including with the FOH – it’s the same team

o   Ability to work calmly and effectively under pressure without losing it

o   Must have problem solving abilities, be self-motivated, and organized

o   Strong preparation and line cooking skills

o   Ability to work with speed and efficiency and longevity

 

Knowledge and Skills:

o   Ability to use all relevant items of equipment and understand basic equipment troubleshooting

o   Understanding, knowledge, and ability to comply with safety, sanitation and food handling procedures

o   Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues’ request in a timely and courteous manner

o   Ability to keep calm when faced with unusual/unexpected situations

o   Perform other duties as assigned by the Executive Chef

 

Physical Demands/Working Environment:

o   Able to walk and stand for long periods of time (10+ hours)

o   Must be able to move, pull, push, carry or lift of up to 50 pounds on occasion, and 30 pounds regularly

o   Must be able to seize, grasp, turn and hold objects with hands regularly and in frequent, repetitive motions

o   Must be able to reach items at varying height levels (on shelves, on ground, etc.)

o   Kneel, bend, crouch … even climb as required

o   Must be able to work in conditions of environmental exposure to cold, heat, and water

o   Fortitude to work in a fast-paced environment

 

Other Requirements:

o Manager Food Handler Certification – Person in charge “PIC”

o   Sexual Harassment Training

o   Workers Comp Training

o   Must understand how to abide by the rules of the Department of Health related to Food Service.