Chef de Cuisine

This position is responsible for the execution of high quality food production in accordance with kitchen standards set forth by our Culinary Team. The Chef de Cuisine is also responsible for overseeing kitchen staff in the preparation of food, while meeting required safety, hygiene and quality standards. Helping with menu creation for seasonal menus with the Executive Chef. You will be working closely with the Culinary Director and providing leadership and support to all staff in the kitchen when needed. Responsibilities include but are not limited to; Maintaining positive working relationships with vendors, placing orders, generating purchase orders, ensuring par levels are up to date, monitoring material consumption, overseeing day-to-day production, inventory, training and ongoing development of team members by adhering to Heirloom core values and company standards. It is your responsibility to ensure we always serve the freshest, most desirable products to our guests, always.

Job Functions & Responsibilities:

· Living, breathing and exuding the Heirloom Values as defined in our Handbook.

· Accountable for guest satisfaction by ensuring Townhouse Birmingham’s food standards are met.

· Address guest concerns in a timely and efficient manner and implement solutions.

· Uphold appropriate departmental standards of quality/timing.

· Oversee scheduling of hourly employees.

· Assist in managing all BOH Team Schedules.

· Help to oversee vendor accounts.

· Weekly invoicing and costing in our house accounting software, Compeat.

· Maintaining acceptable profit margin as outlined by the Culinary Director.

· Determine recipes and ingredients used are following build & par standards.

· Train Department staff in the relevant aspects of kitchen procedures.

· Monitor sanitation procedures throughout all BOH.

· Monitor safety of the Kitchen and its operations.

· Complete line checks.

· Maintains cleanliness and organization in all work areas.

· Uphold appropriate departmental standards of quality/timing.

· Uphold and ensure compliance with all company and departmental policies and procedures.

· Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.

· Attends all scheduled employee meetings and bring suggestions for improvement.

· Willing and timely execution of other duties as delegated by leadership.

· Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.

· Lead and manage the quality/quantity of the Kitchen, as well as coordinating the production of food (prep, pars, special menus) as it relates to event and restaurant functions.

· Help to maintain payroll costs and productivity within budgeted guidelines.

· Assist in the recruitment and training of all new Kitchen Staff.

· Balance operational and administrative needs.

· Follow Townhouse Birmingham policies, procedures and service standards.

· Follow all safety and sanitation policies when handling food and beverage.

· Uphold HACCP standards in the Kitchen with the assistance of the Kitchen Team.

· Other duties as assigned.

Requirements:

• Relevant culinary qualification and experience managing kitchen operations

• Ability to develop recipes, implement standard practices to adhere to department wide consistency

• Servsafe Manager Certification

• Excellent communication skills, both written and verbal

• Consistently aspires to fulfill our ‘key’ Company values

• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively

• Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast paced environment

Job Type: Full-time

Advanced Knife Skills

Team Development and Training

Food Safety Knowledge

Kitchen Management

Meat Butchery

Ordering / Purchasing

Fish Butchery

200 Covers Per Night

Expediting

300+ Covers Per Night

Cleaning / Sanitation

Receiving

Safety Procedures Knowledge

Grilling

Inventory Management

Sauteing

Menu Development

Food Handler Certification

Basic Knife Skills

ServSafe Certified

Prepping Ingredients

Recipe Development

Portioning

Communication

Leadership

Plating and Presentation