Chef de Cuisine

Innovative Dining Group•Santa Monica, CA

20h

About The Position

A Chef de Cuisine is skilled in supervising culinary production and ensures that all food meets the highest quality standards. Further responsibilities include planning the menu, designing the plating presentation for each dish, coordinating kitchen staff, and assisting as required. The Chef de Cuisine creates a positive work environment for our employees through friendly, caring and professional communication, making sure to pass down a culture of excellence. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include but are not limited to: Have an extensive knowledge of our restaurant’s food offerings and beverage program Possess a strong familiarity with food service regulations and proper food handling procedures Demonstrate strong operational skills and impeccably high standards of service Direct staffing, training, and evaluation of kitchen employees in accordance with our policies and procedures Teach proper cooking techniques to guarantee that all guests receive outstanding food products made per our restaurant specifications and standards Train and coach staff to focus on recipe adherence, addressing poor performance and correcting bad habits Execute all menus and recipes as introduced by the company Manage training for sous chefs to ensure the development of their leadership and culinary skills Oversee purchasing of food and related items, including finding sources for new products Responsible for food and labor costs and other related restaurant expenses Maintain a clean and safe work environment through timely repair and upkeep Ensure compliance with health, sanitation, liquor, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members Fulfill all record keeping and administration requirements including financial statements, invoices, inventory, and employee paperwork Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems Expected to continue self-education of food trends through networking, books and periodicals Create a positive work environment for our employees through friendly, caring and professional communication Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure Embody and deliver on exceptional service and hospitality

Requirements

Must have a flexible schedule, available to work daytime, evening and/or weekend shifts.
Ability to provide verification of legal right to work in the United States.
Must be twenty-one (21) years of age or older.
Completion of a post-secondary culinary arts program and 3 to 5 years culinary experience, preferably in a supervisory role.
Ability to read, analyze, and interpret common scientific measurements, recipes, and financial reports.
Must be able to communicate clearly and effectively with employees, dining room staff and guests.
Must be able to facilitate the communication process.
Ability to apply concepts such as factions, percentages, ratios, and proportions.
It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, (Ex. Serv. Safe) or registrations when required by local, state, or federal government agencies, including a valid Food Manager Certificate and a valid Alcohol Awareness Training Certificate. Must have upon hire.

Responsibilities

Have an extensive knowledge of our restaurant’s food offerings and beverage program
Possess a strong familiarity with food service regulations and proper food handling procedures
Demonstrate strong operational skills and impeccably high standards of service
Direct staffing, training, and evaluation of kitchen employees in accordance with our policies and procedures
Teach proper cooking techniques to guarantee that all guests receive outstanding food products made per our restaurant specifications and standards
Train and coach staff to focus on recipe adherence, addressing poor performance and correcting bad habits
Execute all menus and recipes as introduced by the company
Manage training for sous chefs to ensure the development of their leadership and culinary skills
Oversee purchasing of food and related items, including finding sources for new products
Responsible for food and labor costs and other related restaurant expenses
Maintain a clean and safe work environment through timely repair and upkeep
Ensure compliance with health, sanitation, liquor, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members
Fulfill all record keeping and administration requirements including financial statements, invoices, inventory, and employee paperwork
Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems
Expected to continue self-education of food trends through networking, books and periodicals
Create a positive work environment for our employees through friendly, caring and professional communication
Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure
Embody and deliver on exceptional service and hospitality