Chef de Cuisine

Nova Hospitality•Austin, TX

About The Position

Our mission goes far beyond delivering healthy and tasty meals to our guests. We are a purpose-driven organization, dedicated to and passionate about delivering nourishment, quite simply, at its very best. Whether it is sourcing the highest quality ingredients, constantly innovating our menu, or taking care of our guests and team members as though they are family, we are relentless in our commitment to providing an unmatched dining experience of the highest level. We believe that optimal health and wellness start with nourishment. Our culinary philosophy centers around using the freshest, nutritionally dense, consciously-sourced quality ingredients to deliver micro and macro nutrients through our innovative and flavorful menu. Not only do you taste the difference, you feel it too. We are seeking a highly organized and detail-oriented individual to join the The Well team as a Chef de Cuisine. This crucial role carries significant responsibility for ensuring accuracy and upholding our high standards at all times. What to Expect & Leading the Team: You are a teacher with a supportive leadership style

Requirements

Has five (3) or more years of experience in a supervisory / leadership role in a high volume kitchen; Head Chef or Sous Chef preferred
Must be able to obtain all work cards
Must be able to work in the United States without sponsorship
Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals
Must have an exceptional personality and hospitality-driven attitude
Proven Leadership and training skills
Dedicated and willing to go above and beyond
Must be able to work in a fast-paced, guest service-driven environment
Supports an environment of team member growth and development
Clear, concise, written, and verbal communication skills

Responsibilities

Ability to estimate food consumption and requisition or purchase food
Establishes result-oriented objectives for the kitchen as well as personal objectives regarding professional development
Ensures the profitability and successful operation of the kitchen
Controls direct labor costs associated with the kitchen staff, creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues, and provides hands-on support as required
Execute pre-established recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards
Supervises, supports and carries out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service
Supervises and supports all kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality control
You are constantly in motion
Adapting to changes and adjustments on the fly
Gladly taking responsibility and not leaving it to others