Chef de Cuisine - The Front Yard

The Garland•Los Angeles, CA

7d•$77,000 - $80,000•Onsite

About The Position

The Chef de Cuisine assists the Executive Chef in evolving outlet menus and staff skills, maintaining food and labor costs, enforcing standards, and coordinating with sales and operations to meet client expectations. The role directly manages culinary and stewarding staff and oversees food preparation, kitchen operations, and food quality.

Requirements

Demonstrate culinary skills superior to those of other culinary employees.
React positively to a fast-paced work environment and high-pressure situations.
Communicate effectively with supervisors and team members in culinary and other hotel departments, including stewarding and service.
Create and lead a team-oriented environment.
Read client orders and special requests in English from a Micros printer.
Accept verbal direction from the dining room and other departments.
Maintain a positive attitude and professional demeanor, particularly in matters involving client satisfaction.
Have thorough knowledge of equipment and food products used daily.
Be able to work long hours in a fast-paced environment.
Have sufficient dexterity for knife handling and food preparation.
Demonstrate leadership and commitment to culinary work.
Supervise a large group of employees.
Interact professionally and personably with clients when needed.
Manage time and multiple tasks effectively.
Learn quickly and train staff members.
Adjust to difficult situations while maintaining crew leadership.
Recognize product overages and help plan specials or staff menus to reduce waste.
Have thorough knowledge of product recognition, fabrication, and portioning, including handling whole fish and fabricating beef.
Have thorough knowledge of stock and sauce production and soups.
Work effectively on any shift and produce menu items for different service periods and outlets.
Recognize flavors and adjust seasoning to maintain product consistency.

Responsibilities

Assist with interviewing, hiring, training, supervising, scheduling, and participating in the work of chefs, cooks, and other food-preparation staff.
Oversee the receiving process for daily vendor deliveries.
Assist in evolving menu items for all outlets based on trends and product availability.
Work with clients on special-event planning, budgeting, and execution.
Provide line staff with materials and information, including menu specifications, recipes, and production schedules.
Oversee and confirm the quality of food leaving the kitchen, responding as needed.
Maintain kitchen sanitation and cleanliness standards.
Assist with employee scheduling based on business volume and minimum staffing requirements.
Purchase supplies according to need and volume.
Address employee discipline and corrective action as needed.
Ensure compliance with local, state, and federal food sanitation and safety regulations.
Report equipment maintenance needs to Engineering.
Perform other duties as necessary, including VIP planning, preconference meetings, and staff meetings.