Job description
Chuckanut Bay Distillery is looking to hire a versatile, experienced Chef de Cuisine to oversee our Restaurant (Penny Farthing), Event Space Ballroom (300 person capacity, opening in July), and seasonal Rooftop Bar (opening in July).
This position will be responsible for the overall operation, administration and coordination of back of house activities for the entire facility and will work with the existing distillery management team to ensure the operational effectiveness for all food outlets. The ideal candidate will have extensive banquet/event experience and play a key role in ensuring the quality and presentation of our food program while providing guidance and training for back of house staff. This position features a highly competitive base salary and benefits package.
Essential Functions:
Hires, trains, develops, leads, schedules, and handles disciplinary action for back of house food staff
Ensures projected monthly food cost is achieved in all food outlets
Prepares weekly schedule based on forecasted volume of business
Ensures all food outlets are appropriately stocked at all times
Ensures recipes and plating guides are current and posted/available
Provides strong leadership, active supervision and timely coaching and counseling to the back of house staff
Conducts inspections of the food service areas to ensure facilities are consistent in the sanitation, safety and aesthetic standards
Complies with and trains other back of house staff on Health Department regulations to ensure food safety
Works with the distillery management team to implement menu changes that maximize revenues and increase guest satisfaction
Creates a work environment that promotes teamwork, recognition, mutual respect and employee satisfaction
Interacts with guests to ensure satisfaction and enjoyment of dining experience.
Works any station in any food outlet to assist or fill-in as needed due to call outs, business volume or PTO
Performs other duties as assigned
Qualifications/Requirements:
Minimum 5 years experience in a supervisory position in back of house F&B operations
Minimum 2 years experience with events/banquet F&B programs
Strong written and verbal communication skills
Proven success leading others
Proven successful experience maintaining appropriate labor and food costs
Understanding of and experience with P&L’s, budgets, forecasting, and scheduling
Ability to manage multiple tasks and remain calm in a very high-paced environment
Ability to effectively communicate in English, both written and verbal
Must be multi-faceted and able to work relief shifts in all BOH operations
Must maintain open availability
Must be able to work varied shifts to include weekends and Holidays
Ability to compute basic mathematical calculations quickly
High school diploma and Bachelors or Culinary Degree
Physical Requirements
Vision, speech, hearing and literacy (critical)
Occasionally required to lift, carry, push, pull or otherwise move objects weighing up to 80 lbs.
Ability to work in a moderately noisy, fast-paced environment
Ability to stand on your feet for up to 8 hours