We offer a modern and refined take on Mediterranean cuisine graced with touches of Japanese flavors and techniques, emphasizing seasonal ingredients and showcasing a deep understanding of spices and flavor. With a commitment to providing exceptional dining experiences and warm hospitality. We are seeking a passionate, experienced, and dynamic Chef de Cuisine with the drive to grow with our company.
Position Summary
The Chef de Cuisine will train, supervise and actively participate in all the food production areas of the kitchen, but with particular emphasis on Dinner service and restaurant production. All tasks will be performed to the defined standards in order to maintain high standards of quality in terms of food produced and management /direction provided to our staff.
TASKS AND RESPONSIBILITIES:
Essential functions of the position include but are not limited to:
- Participates in production of all food items necessary for operation
- Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items.
- Trains and supervises kitchen staff in the proper preparation of menu items, equipment and safety
measures. Evaluate performance, give guidance and discipline as necessary to produce quality products
- Monitors to ensure proper receiving, storage, and rotation of food products to comply with Health
- Assigns in detail, specific duties to all employees under supervision of Chef de Cuisine for efficient operation of kitchen and service
- Supervises daily cleaning, inventorying of walk-in and reach-in boxes
- Thorough knowledge of hot and cold food preparation
- Good working knowledge of accepted sanitation standards and Health codes
- Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
- Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers.
- Ability to own mistakes, take corrective action, and move on
- Ability to educate and maintain inspiration of staff.
EDUCATION & EXPERIENCE:
- 2-3 years of related progressive supervisory / management experience; or a culinary graduate with at least 3 years of fine dining and technical training relative to this position is required
- Kitchen Spanish is a plus but not required
PHYSICAL REQUIREMENTS:
- Flexible and long hours are sometimes required.
- Exerting up to 50 pounds of force occasionally, and /or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
- Ability to stand for the entire shift.
CERTIFICATES
Ability to obtain any required certificate, such as:
- CPR/1st Aid Certification preferred
- Annual Health Certificate as required by law
- Servesafe Manager Certification and Allergen Certified
