Vacancy caducado!
Celebrated James Beard award winning Best Chef of the Southwest, Mark Kiffin, seeking Chef De Cuisine for nationally ranked Contemporary American restaurant, The Compound. A corner stone of the culinary landscape in Santa Fe, located in the Arts District on Canyon Road. Renowned for its distinctive style, elegance, and signature Contemporary American menu, using New World influences combined with the culinary style and flavors of the Mediterranean. Kiffin focuses his seasonally evolving menu on available regional ingredients and local sourcing promoting a farm to table philosophy.
Immediate opening Chef De Cuisine. The successful candidate must have well-rounded experience including high volume fine dining which encompasses regular service and private dining events. The Chef de cuisine must be a team player with high motivational skills who will be responsible for overseeing the well-established and tight knit kitchen team, including hiring, training, terminating, and mentoring staff. They must have knowledge of available food products, vendors, and distributors of the local market place and should be adept at determining seasonality, origin, and quality of food products. They must be able to identify trends in price fluctuations and offer viable solutions. This role works closely with the Executive Chef to create interesting menu selections for a seasonally changing menu that captures the attention of restaurant patrons. Salary and benefits package negotiable.
Responsibilities
Oversees and is able to work all stations in the kitchen.
Oversees all food orders and requisitions to maintain proper par levels and costs while providing fresh, quality products, inspecting all current products for freshness and proper documentation of any waste.
Ensures proper receiving procedures are being followed including proper FIFO rotation and dating of all incoming product.
Ensures daily prep/pull list is completed and BOH operations are adequately prepared for anticipated business levels.
Ensures all recipes are adhered to and produced consistently and safely.
Monitors food portioning, preparation and waste to control costs.
Ensures plate portioning and presentation are consistent.
Organizes kitchen and maintains all ServSafe, sanitation and safety policies and documentation.
Ensures all BOH staff members are properly trained.
Proper scheduling of all kitchen staff to hit budgetary goals by anticipating business levels and eliminating all OT while still providing a safe, quality product and service in a timely manner.
Sets the example and ensures all staff are promoting a professional work environment by upholding proper grooming and uniform standards, following all food safety and HACCP guidelines, displaying a positive, professional attitude and language in all situations, being prepared by anticipating business levels, keeping a clean, safe work area.
Demonstrates food quality expectations by preparing all dishes correctly and training and monitoring all those who prepare food items.
Follows through on all disciplinary actions with proper documentation, training and guidance in a positive, professional manner.
Immediately follows up with any equipment malfunctions or breakage to resolve the issue ASAP.
Gives support to all kitchen operations as well as any FOH needs.
Maintains budgetary food and beverage costs.
Performs monthly kitchen audit and inspection to ensure all HACCP policies and procedures are being followed.
Will take part in & perform all inventories to ensure that all products are accurately counted and recorded.
Proficiency with computer software for the following: ordering, inventory, scheduling, time & labor.
Abides by and upholds overall customer service standards.
Abides by and upholds kitchen and food concessions service standards.
Assists in the preparation and design of all food menus
Produce high quality plates both design and taste wise
Ensure that the kitchen operates in a timely way that meets quality standards
Fill in for the Executive Chef in planning and directing food preparation when necessary
Resourcefully solve any issues that arise and seize control of any problematic situation
Demonstrates an upbeat, positive attitude and acts and communicates in a professional manner.
Requirements
3+ years of related experience in a supervisory role and/or training; or equivalent combination of education and experience.
Ability to maintain composure under pressure/high volume and solve customer problems or issues.
Culinary Certificate or Degree by an accredited culinary agency preferred
7-10 years experience in an professional busy restaurant environment
Strong preference for a chef who already locally sources their ingredients
Able to deliver and exceed the expectations of a highly demanding clientele
Professional appearance and manner, good character to work in a fast-paced team
Positive, honest, and energetic work ethic
Solid track record of success; demonstrating upward career tracking
Able to work ten hour-plus shifts plus the ability to stand, sit or walk for extended periods of time
Finger/hand dexterity to operate kitchen machinery, knives, etc.
Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
Ability to communicate with employees, guests, and customers to provide excellent service.
Excellent record of kitchen and staff management
Accuracy and speed in handling emergency situations and providing solutions
Familiar with industrys best practices
Working knowledge of various computer software programs (MS Office, Aloha)
Vacancy caducado!