Chef de Cuisine

For **French restaurant **.

Must have **experience in French cuisine **.

**Job Summary**
Responsible for monitoring and ensuring that company systems and standard operating procedures are met for all areas that directly report to him/her. Primary responsibilities are overseeing all aspects of commissary production and event execution, assisting corporate executive chef in many other areas. Chef de cuisine has the human resource role, financial and administrative responsibilities as they pertain to his/her direct reports. In addition, Chef de Cuisine is also responsible for working closely with executive chef to assure standards are being met in all other aspects of the commissary operation. Must be capable of fulfilling all areas of executive chef’s responsibilities in his absence. Must work closely with executive chef in promoting company’s culture, mission and philosophy.

**Qualifications**
- Three years senior level in French cuisine or executive chef experience in western kitchen with high-quality, volume-oriented environment.
- Culinary School graduate or related training.
- Passionate culinarian with great palette and sense of presentation.
- Ability to handle multiple tasks and work well in environment with time constraints.
- Ability to troubleshoot effectively.
- Detail-oriented with good organizational skills, performing work accurately and efficiently.
- Demonstrated excellent communication skills, both oral and written.
- Ability to develop, implement and maintain systems for culinary staff, kitchen assistants and trucking staff.
- Ability to effectively train and develop staff and build team morale.
- Ability to hold others accountable for following company standards and procedures.
- Ability to innovate and implement new ideas.
- Demonstrated effective leadership skills including delegation skills.
- Ability to meet budgets including labor, food and applicable direct operating costs.
- Must have food handler’s certificate.
- Ability to work flexible schedule in order to accommodate business levels.

**Human Resources Responsibilities**
- Work in tandem with corporate executive chef to hire, coach, counsel and conduct performance evaluations of direct reports. Assist in and monitor this process with other culinary staff that are not direct reports.
- Develop, train and mentor direct reports. Act as a resource to them as well as other back-of-house (BOH) personnel.
- Work with corporate executive chef and production executive sous chef in developing and training their direct reports.
- Recommend or conduct disciplinary action, including termination, of culinary team when necessary according to company standards.
- Work with corporate executive chef and off-premises sous chef to develop and conduct biannual training seminars for event chefs, cooks and kitchen helpers (and other off-premises staff as required); including but not limited to standard operating procedures, sanitation and food handling, menu standards, presentation, buffet/station set-up and BOH event set-up.
- Work with corporate executive chef and executive sous chefs to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives.
- Attend and participate in culinary job/career fairs when appropriate.

**Financial / Labor Costs Resonsibilities**
- Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department.
- Develop and maintain party portioning reports to ensure proper portioning of food takes place at future events.
- Work with direct reports to ensure reusable leftover food is being held properly at events and that a system is developed and maintained for food returned to the premises from events.
- Assist corporate executive chef as needed with weekly kitchen labor schedules for commissary production and events staff, meeting staffing criteria/guidelines and labor budgets by utilizing forecasting tools.
- Review of forecasted vs. actual labor costs each week based on budgeted costs. Assist in developing labor cost controls based on these reports.
- Work with corporate executive chef to forecast seasonal staffing levels, hiring and attainment/retention of staff.

**Culinary**
- Work with sous chefs to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
- Conduct hands-on teaching and training in commissary kitchen and at events, working closely with chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
- Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
- Work with corporate executive chef and production executive sous chef to develop production methodologies to increase efficiency, productivity, quality and/or consiste