Chef de Cuisine

Pyramid Global Hospitality • Cambridge, MA

2d • Onsite

About The Position

The Chef de Cuisine will serve as the “Face” of the Black Sheep restaurant in the hotel and community. This role involves creating dishes with fresh, seasonally appropriate ingredients, attracting, retaining, and mentoring culinary talent, and managing daily operations. The Chef de Cuisine will collaborate with the Operations Manager to exceed guest expectations, plan and schedule staff for proper coverage, and train the culinary and operations team on the menu and daily specials. Responsibilities also include conducting kitchen walk-throughs, leading pre-shift meetings, attending F&B and leadership meetings, and managing costs to ensure a profitable operation. The role requires thorough knowledge of food allergens and a high sense of urgency when handling guest allergies. Additionally, the Chef de Cuisine will ensure proper storage of food items, update and utilize prep sheets, and guide nightly cleaning of kitchen areas.

Requirements

• Someone passionate about developing a culinary team
• Someone with a flexible schedule to include weekends and holidays.
• Someone with experience as a cook in a high volume professional kitchen, with a leadership capacity
• Someone with full knowledge of the state’s health codes as well as the eco sure food safety and health report
• Someone with strong organizational skills
• Someone who is able to work independently
• At least 21 years of age
• Have a desire to exceed expectations
• An energetic personality

Nice To Haves

• Someone with an active Food handler’s certification is a plus, the property will provide training as needed

Responsibilities

• Serve as the “Face” of the Black Sheep restaurant in the hotel and community
• Creates items that feature fresh, seasonally appropriate ingredients
• Attract, retain, and mentor the best culinary talent
• Complete the daily ordering using the current par levels for the restaurant
• Collaborate with the Operations Manager to exceed guest expectations
• Planning, scheduling, and organizing staff to ensure proper coverage
• Train the restaurant culinary and operations team on the menu and daily specials
• Conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed.
• Conduct pre-shift meetings, review and communicate all information pertinent to the day’s activities
• Attend weekly F&B meetings, leadership meetings, and monthly safety meeting representing the culinary team
• Lead by example that the culinary team follows
• manage costs related to the restaurant, analyze, and control costs to achieve a profitable operation
• Prepare requisitions for supplies and food items
• Thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency
• Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness.
• Work with the culinary team to ensure prep sheets are updated and being properly used daily
• Guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed