Chef de Cuisine

Reports to: Executive Chef

Summary/Objective

The Chef de Cuisine is responsible for all culinary activities for the restaurant under the guidance of the Executive Chef.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Performs regular inspections of restaurant to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
2. Hires, trains, develops and appraises staff effectively. Takes corrective action as necessary on a timely basis and in accordance with company policy. Consults with human resources as appropriate.
3. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
4. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.
5. Work with General Manager and Executive Chef to ensure consistency of product, identifying potential issues and planning for upcoming events.
6. Responsible for food costs and labor costs in assigned restaurant.
7. Responsible for developing relationships with vendors, ensuring Schulson Collective maximizes profits and opportunities.

1. Manage all levels/areas of the back of house and fill a role on the line or expo as needed.
2. Initiate relevant maintenance requests for repairs needed in the kitchen.
3. Responsible for maintaining sanitation and cleanliness standards as set forth by Schulson Collective and Seven Principles.
4. Submits nightly reports on service, sales, labor & liquor costs, negative impressions, etc.
5. Consistently meets standards outlined within Schulson Collective Core Values
6. Performs other duties as assigned.

Supervisory Responsibility

This position manages all restaurant Sous Chefs and hourly BOH staff and is involved in the planning, hiring, training and development of kitchen staff.

Physical Demands

The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The employee will spend over 4 hours daily standing or walking.

Required Education and Experience

1. Degree from Culinary Arts school is preferred.
2. Seven (7) or more years in Kitchen Management.
3. Must have excellent leadership skills, a positive attitude, and ability to effectively train new staff.
4. Prior experience in menu creation, recipe writing and coaching/training.
5. Excellent written and verbal communication and problem-solving skills
6. Must be able to work flexible hours and days. Must exhibit top-notch teamwork.
7. Knowledgeable of Microsoft Office products.
8. Must be able to work well under pressure; meet deadlines and ticket time goals.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.