Chef de Cuisine

The goal of the Chef de Cuisine is to manage a specific restaurant. The Chef de Cuisine will take council from the Executive Chef to create, implement menu and concepts but the position is designed so that individuals will work in a manner that is consistent as that of an independent owner/operator.Responsibilities include: Act as senior leadership by developing and assuming key management responsibilitiesAssume the role of liaison between all dining room operations and culinary staffSupervise the preparation and cooking of various food itemsDevelop and implement creative menu items within the restaurant conceptPlan, coordinate & implement special events and holiday functionsManage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiringMay manage other key culinary leadership rolls including supervisor and other less senior Sous ChefsLead and coach the team towards achieving exceptional guest service and employee satisfaction resultsMonitor food production, ordering, cost, and quality and consistency on a daily basisParticipate in marketing events directly related to their specific restaurantIn-depth skills and knowledge of all kitchen operationsPossess strong leadership, communication, organization and relationship skillsExperience with training, basic financial management and customer serviceProficient in general computer knowledgeA true desire to exceed guest expectations in a fast paced customer service environmentCapable of producing a consistent product in a timely mannerStrong training and communication skillsCulinary education and/or on the job training, independent restaurant experience is preferredGeographic and schedule flexibility preferredWage range of $90,000.00 to $100,00.00 annually