Chef de Cuisine

ISS•San Jose, CA

7d•$80,000 - $83,000

About The Position

A Chef de Cuisine collaborates with other members of the kitchen staff to effectively run a kitchen. They should be experts at maintaining kitchen equipment and ensuring food quality. Other responsibilities and duties of a good Chef include: The most important skill for a Chef is the ability to use various recipes and strictly follow a menu plan in the preparation of food daily. They require many other skills and qualifications as well, including: Ability to use common kitchen tools, including ranges, graters, and cutlery Knowledge of the standards and regulations for food preparation Excellent customer service skills Understanding of quality control, raw materials, and other techniques for the effective creation and distribution of food products Knowledge of food-related training techniques and curriculum Understanding of different culinary techniques and profiles and a desire to learn new techniques and flavors Ability to work neatly, efficiently, and safely Ability to follow instructions without variations

Requirements

5+ Years’ experience in operating a successful restaurant
Previous experience supervising others
ServSafe Certified or ability to become ServSafe Certified
Must be able to lift a minimum of 25lbs.
Employees must be able to work on their feet 7.5 hours per day excluding breaks.
The employee must work under pressure and time deadlines during peak periods.
The job requires a valid CA driver's license.
All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns.

Nice To Haves

Graduate of an accredited Culinary Institution a plus

Responsibilities

Establishing staff and production schedules to ensure there is sufficient help throughout and to enable timely delivery of food items
Determining when there is a need for additional help to maintain satisfactory service
Recruiting, interviewing, and hiring staff, including cooks and kitchen employees when there is a need
Inspecting work areas, supplies, ingredients, and cooking equipment to ensure constant conformance to regulatory standards
Meeting with clients as may be necessary to negotiate prices and arrange menu items for banquets, weddings, and other special occasions
Analyzing recipes and making menu changes when necessary to minimize overhead costs while keeping customers happy
Coordinating all food budgeting, purchasing, and planning operations with other members of the staff
Monitoring and overseeing sanitation practices to ensure that employees strictly adhere to the standards and regulations of cleanliness
Menu development
Menu writing and creations
HACCP and all things safety
Oversee the purchasing, preparation, and execution of high quality, cost effective food service.
Hire, train, and schedule staff. Participate in corporate training and be involved in staff development programs.
Prepare and maintain accurate and timely accounting and financial records within your operating budget.
Maintain sanitary and safe operation in accordance with Federal, State, and local health regulations. This includes following HACCP guidelines to prevent food borne illnesses.
Represent the company in a courteous, friendly manner. Engage with your customers, listen to feedback, and make changes to better meet the needs of both clients and customers.

Benefits

Guckenheimer offers full time employees a variety of benefits including medical, dental, life and disability insurance, as well as a comprehensive leave program based on employment status.

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