Vacancy caducado!
The Chef de Cuisine is responsible for all aspects of BOH Operations. The Chef de Cuisine must maximize the profits of the Restaurant, effectively manage scheduling BOH staff and labor costs, train and educate staff, establish and maintain supplier relationships, maintain consistency of food quality and standards and oversee maintenance of kitchen facilities and equipment.
Essential Functions and Basic Duties:
Experience that would bring significant knowledge and skill level that provides a through working understanding of fish butchering, seafood inventory management, stock making, and a wide knowledge of ingredients
Manage kitchen operations, inventory, staff scheduling
Has experience managing food cost and labor
Manage the line and assure food quality, presentation and consistency standards are maintained during service
Expedite service and train chefs and expo staff to effectively manage busy service shifts
Communicate effectively to kitchen staff, FOH staff and leadership
Provide leadership to kitchen and restaurant staff
Exhibits punctuality, focus, dedication, reliability and flexibility in accommodating the needs of the Restaurant
Exhibits a proactive approach to problem-solving and management
Maintain prep lists; place orders and work with vendors
Maintain DOH food safety standards so as to keep the kitchen in A-grade condition at all times
Maintain BOH facilities; communicate and address issues proactively to maximize the efficiency of kitchen equipment
Train line and prep cooks and orient new hires
Demonstrate willingness to make the role and responsibilities of this position a priority
Specific job knowledge, skills, and abilities:
Must be able to read and write to facilitate the communication process.
Must be able to verbally communicate in spanish
Ability to walk, stand and continuously perform essential functions for an extended period of time.
The ability to perform tasks requiring bending, stooping, kneeling, and walking.
Ability to learn and perform all essential job functions accurately and safely.
Must be able to speak, read, write, and understand the primary language(s) used in the workplace
Ensure that the kitchen operation procedures and hygiene meet food safety standards and regulations.
Ability to perform duties within extreme temperature ranges
Job Types: Full-time, Part-time
Pay: $75,000.00 - $85,000.00 per year
Expected hours: 38 – 50 per week
Vacancy caducado!