CDC, Jenkintown
About The Position
The Chef de Cuisine is responsible for culinary oversight of a scratch-based kitchen and for managing and developing the culinary team. The role focuses on delivering excellent food and hospitality while maintaining strong business and culinary practices, including order and inventory management, preparation planning, and health and safety standards. The Chef de Cuisine serves as a subject matter expert and resource for the team, using food quality, cost, and training as measures for ongoing improvement. This role requires staying organized and detail-oriented in a fast-paced, evolving restaurant environment. The Chef de Cuisine multitasks and trains the culinary team through daily shifts, helping them execute the menu and deliver excellent guest service. The restaurant uses a traditional brigade system: the Chef de Cuisine is second in command, reports directly to the Chef Operator, and directly manages Sous Chefs and Chefs-in-training. The role collaborates with other restaurant leaders to keep the team trained and organized.
Requirements
- 1–2+ years managing a restaurant team.
- Ability to demonstrate and execute a strong work ethic.
- Ability to motivate and develop culinarians.
- Appreciation for coworkers.
- Ability to meet the physical requirements of the position, including frequently lifting up to 25 pounds and occasionally lifting up to 50 pounds, with or without reasonable accommodations.
- Willingness to pitch in when necessary.
- Desire for professional improvement and continued learning.
- Ability and drive to network and build ties in the restaurant's community.
- Ability to evaluate multiple variables and identify solutions to problems.
- Excellent communication skills.
- Attention to detail and ability to solve challenges.
- Food Safety Certification.
Responsibilities
- Lead and motivate chefs-in-training by modeling culinary expertise and a positive attitude.
- Oversee food quality and presentation across walk-in, pickup, and delivery orders.
- Oversee the quality of fresh ingredients received from farm partners and manage inventory, supplies, prep lists, ordering, and quality-assurance processes.
- Organize shift deployment and manage the daily preparation schedule.
- Conduct line checks, assess readiness and preparation needs, identify potential waste, and plan ahead for smooth service.
- Maintain an orderly kitchen operation, including storage, labeling, preparation, and safety protocols, and ensure the team maintains the Health Department's A letter grade.
- Manage kitchen facilities and follow up on culinary equipment maintenance, cleanliness, and restaurant organization.
- Collaborate with the Chef Operator to manage labor and food costs.
- Help build the kitchen team by assisting with interviewing, hiring, performance improvement, and disciplinary action.
- Provide timely positive and critical feedback using the DIRECT model and monitor team effectiveness.
- Uphold Dig's anti-discrimination and anti-harassment policies.
- Train and develop the culinary team through day-to-day shifts.
- Work collaboratively with other restaurant leaders to keep the restaurant team trained and organized.
Benefits
- 16 weeks of fully paid parental leave for primary and secondary caregivers.
- Medical, dental, and vision insurance.
- Paid time off.
- 401(k) program.
- Phone reimbursement.
- Commuter benefits.
- Complimentary DIG meals every day.
- Short-term disability.
- Annual salary increase.
- Quarterly bonus potential.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
