Chef de Cuisine

THE RANCH AT LAGUNA BEACH • Laguna Beach, CA

13d • Onsite

About The Position

The Chef de Cuisine is responsible for overseeing all Kitchen operations for Harvest restaurant. The CDC manages all aspects of food production, including sourcing, ordering, preparing and executing for all menus. The CDC will help maintain strong relationships and communication with our fisherman, farmers, vendors and purveyors. The CDC will help to inspire and lead the kitchen by example, harboring a strong culture of both respect and teamwork. The CDC is instrumental in collaborating with both the Sous Chefs and Executive Chef to help develop both seasonal menus and recipes to help drive creativity for the restaurant. The CDC maintains the highest professional food quality, safety and sanitation standards.

Requirements

• High school or equivalent education required.
• Ability to obtain and/or maintain any government required licenses, certificates or permits.
• Certified Cook level or higher.
• Minimum of two years’ experience as a Sous Chef in a high-end, high quality operation required.
• All team members must maintain a neat, clean and well-groomed appearance per The Ranch standards.
• Must be able to speak, read, write and understand the primary language used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written and possess basic computer skills.
• Ability to read recipes and follow their instructions.
• Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and break down same.
• Thorough knowledge of food products, standard recipes and proper preparation.
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Director, Food & Beverage.
• Most work tasks are performed indoors. Temperature generally is moderate and controlled by The Ranch environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
• Proper usage and handling of various kitchen machinery to include slicers, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to exert well-paced ability in limited space and to reach other locations of The Ranch on a timely basis.
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
• Regular attendance is essential to the successful performance of this position.
• Irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the fluctuation in business levels in the hospitality industry, team members may be required to work varying schedules to reflect the business needs of The Ranch.
• In addition, attendance is required at all scheduled training sessions and meetings.
• Upon employment, all team members are required to fully comply with company rules and regulations for the safe and effective operation of The Ranch’s facilities.
• Team members who violate The Ranch rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Nice To Haves

• Emphasis on seasonality and sustainably sourced ingredients in menu planning.

Responsibilities

• Train, supervise, and evaluate the work of culinary and stewarding teams.
• Help plan menus (with Executive Chef) for Harvest Restaurant, emphasizing seasonality and sustainably sourced ingredients.
• Schedule and coordinate the work of the culinary and stewarding team to ensure that food is delivered, organized, and prepared daily.
• Approve the requisition of products and other necessary food supplies by sous chefs. Establish controls to minimize food and supply waste
• Ensure that high standards of sanitation, cleanliness, and safety are always maintained throughout the kitchen areas.
• Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles.
• Help teach techniques for food preparation and presentation that help to ensure consistently high quality and to minimize food costs; exercises portion control for all items served and assist in establishing menu selling prices.
• Attend food and beverage staff and management meetings.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Evaluate food products to assure that quality standards are consistently attained.
• Interact with applicable food and beverage managers to assure that food production consistently exceeds the expectations of guests.
• Plan and manage the employee meal program.
• Evaluate products to ensure that quality, price, and other standards are consistently met.
• Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Evaluate the job performance of kitchen staff; correct, reward, and discipline staff in a fair and compliant manner.
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provide training and professional development opportunities for all kitchen staff.
• Ensure that representatives from the kitchen attend service line-ups and meetings.
• Motivate and develop staff, including cross-training and promotion of personnel.
• Maintain physical presence during times of high business volume.

Benefits

• Discount packages include: Free golf (based on availability), discounted pet insurance, discounted tickets to Disneyland, Universal Studios, Knotts Berry Farm and more!

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED