Chef de Cuisine

ASM Global•Long Beach, CA

2d•$40•Onsite

About The Position

We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops and a warm welcome at every turn. Under the direction of the Executive Chef and Executive Sous Chef, the Chef de Cuisine will be responsible for effectively managing all culinary operations of the restaurant including the oversight of production, operation, and sanitation aspects of culinary and stewarding operations.

Requirements

The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
Five (5) years experience as a Chef de Cuisine with a minimum of three (3) years experience in a high-volume full-service food operation.
Proven track record in improving kitchen efficiencies, quality and relative costs.
Must have excellent leadership, financial analysis, team building and communication skills/customer service.
Must have knowledge of statutory requirements regarding health and safety, sanitation, proper chemical useage, fire procedures and HAACP.
Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
Must be proficient on Microsoft Word, Excel, and PowerPoint.
Must be flexible to work extended hours due to business requirements including nights, weekends and holidays.
Must be open to providing incidental or short-term support to other facilities in the event of a business emergency.

Responsibilities

Execute menus for the restaurant as established by the Executive Chef and Director of Culinary.
Provide recipes, training and experience to all staff.
Ensure food is handled, processed and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
Ensure excellent customer relations are maintained at all times.
Coordinate with other departments regarding menu implementation.
Schedule labor force and assign responsibilities for efficient use of equipment and personnel.
Ensure compliance by all culinary personnel with Company and departmental rules, policies and procedures.
Plan, manage and monitor work as well as hiring, communication, coaching staff and building relationships
Perform other related duties as assigned.
Position requires extensive knowledge of all kitchen equipment operations.
Ability to establish and maintain an effective working relationship with management, staff and guests.
Support other arena culinary operations including concessions outlets, suites, etc. as needed.