Chef de Cuisine

About This Role

Manage all aspects of the kitchen operations, ensuring food and service quality while promoting a positive team environment and achieving financial objectives for high-volume restaurants.

Responsibilities

• Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness
• Oversee, maintain and manage food and service quality
• Assess, implement and manage service standards by ensuring consistency across operational procedures
• Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions
• Create and carry out strategic business objectives that mitigate risk and maximize profit across recruitment, finance, legal and restaurant operations
• Forecast financial trends to control labor, food and beverage cost
• Partner with General Manager to ensure a positive and collaborative environment
• Lead by example and set the tone for health, safety and cleanliness throughout the property
• Procure the highest quality product to create unforgettable dishes
• Encourage staff development and promote a positive experience for staff and guests to achieve P&L goals

Requirements

• 4+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment
• Experience working with Asian flavors on an open flame grill
• Passion for food and engaging the local community
• Ability to thrive in high-volume, scratch kitchen, and upscale food focused environments
• Passion for Internal Hospitality and embrace core values
• Strong problem resolution skills
• Exceptional organizational skills and a keen eye for detail
• Effective communication skills and the ability to navigate important conversation

Qualifications

• 4+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment, with successful restaurant management experience

Benefits