Chef de Cuisine
The Tavern Group
1220 Locust Street, Philadelphia, PA 19107
156 people viewed
Required Years of Experience
3 years
Job Details
The Tavern Group seeks a professional, hard-working and capable Chef de Cuisine to join and help lead the team.
The Chef de Cuisine must supervise all phases of receiving, storing, preparing, producing, service, and sanitation alongside the Executive Chef. This role is expected to maintain quality, product consistency, food and labor cost controls, and assist in managing line level employees. The ideal candidate will assist in leading the BOH team with the production of food at all stations, supporting line cooks when needed, as well as overseeing all aspects of cost control.
Essential Duties and Responsibilities:
• Responsible for maintaining standards of food quality
• Supervise and direct food preparation and production
• Directing cooks to ensure compliance with occupational, health, and safety standards
• Managing cooks and other kitchen personnel and coordinating their assignments
• Assures that all team members have all food items prepared to proper specifications in a timely manner
• Maintain kitchen in clean, organized manner, with all food items labeled and dated
•Order and receiving necessary food products and supplies
• Ensures daily that the kitchen is staffed appropriately, the kitchen is clean, inventory levels are appropriate, and equipment is working properly
• Certify standards on equipment and work areas are maintained by implementing a preventative maintenance program
Position Requirements:
• Advanced culinary skills including food preparation, sauce making and other cooking best practices
• Comfortable training, directing and supervising kitchen staff
• Strong interpersonal skills and problem-solving techniques; Professional, friendly, and punctual.
• Must demonstrate leadership skills, be a team-player and work well with others
• Strong time management and organization skills
• Attention to detail and consistency with implementing standards.
• Strong understanding of food safety and Department of Health standards
The Chef de Cuisine must supervise all phases of receiving, storing, preparing, producing, service, and sanitation alongside the Executive Chef. This role is expected to maintain quality, product consistency, food and labor cost controls, and assist in managing line level employees. The ideal candidate will assist in leading the BOH team with the production of food at all stations, supporting line cooks when needed, as well as overseeing all aspects of cost control.
Essential Duties and Responsibilities:
• Responsible for maintaining standards of food quality
• Supervise and direct food preparation and production
• Directing cooks to ensure compliance with occupational, health, and safety standards
• Managing cooks and other kitchen personnel and coordinating their assignments
• Assures that all team members have all food items prepared to proper specifications in a timely manner
• Maintain kitchen in clean, organized manner, with all food items labeled and dated
•Order and receiving necessary food products and supplies
• Ensures daily that the kitchen is staffed appropriately, the kitchen is clean, inventory levels are appropriate, and equipment is working properly
• Certify standards on equipment and work areas are maintained by implementing a preventative maintenance program
Position Requirements:
• Advanced culinary skills including food preparation, sauce making and other cooking best practices
• Comfortable training, directing and supervising kitchen staff
• Strong interpersonal skills and problem-solving techniques; Professional, friendly, and punctual.
• Must demonstrate leadership skills, be a team-player and work well with others
• Strong time management and organization skills
• Attention to detail and consistency with implementing standards.
• Strong understanding of food safety and Department of Health standards
Compensation Details
Compensation: Salary (Based on Experience)
Benefits & Perks: Health Insurance, Paid Time Off, Potential Bonuses, Dining Discounts
Required Skills
Food Safety Knowledge
Ability to Work Under Pressure
Food Quality Standards
Effective Communication Skills
Advanced Culinary Skills Including Food Preparation, Sauce Making and Other Cooking Best Practices
Conflict Resolution skills
Food Preparation and Production
Adaptability in a Fast Paced Environment
Read more
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Restaurant Group
Part of The Tavern Group
The Tavern Group is a small hospitality company based in Philadelphia, Pennsylvania catering to the needs of our diverse community. Our establishments include UBAR, Tavern on Camac, The Tavern Restaurant, and Otto's Taproom and Grille.
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