Chef de Cuisine

Position Summary: The Chef de Cuisine will manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and consistency by following designated recipes. To be successful in this role you must be well organized, flexible and enjoy the challenges of working in a fast-paced environment. Responsibilities: Adhere to all appearance standards as outlined in the Employee Handbook. Provide guidance to junior kitchen staff members, including, but not limited to, line cooking, food preparation, and dish plating. Design and develop menus that meet the company’s standards and appeal to customers. Supervise kitchen staff, including recruiting and training. Manage staff schedules based on forecast and performance measures. Participate in growth opportunities and employee development for all backofhouse staff. Ensure the kitchen operates efficiently and complies with health and safety regulations. Manage food and product ordering by keeping detailed records and minimize waste, plus work with existing systems to improve waste reduction, and manage budgetary concerns. Manage inventory, including ordering ingredients and supplies, and maintaining appropriate stock levels. Control food costs and kitchen expenses, working within a budget. Manage the execution of regular service, catering, takeout, delivery and all invenue/offpremises events. Ensure compliance of all Department of Health and company sanitation standards. Ensure that the venue is compliant with all federal, state and local laws and regulations, and company policies. Ensure all employees are compliant with all backofhouse standards and procedures. Responsible for checking cover counts, BEOs and/or Fire Sheets. Proficient with all operational systems, which includes payroll, inventory and purchasing. Possess indepth knowledge of all recipes, food menus and maintain stationrecipebooks. Ensure the completion of all opening and closing procedures as assigned by the company. Communicate clearly and concisely with all employees during service. Attend, lead and participate in any training sessions, departmental meetings or daily preshift meetings. Demonstrate knowledge of the venue, Company, its partners and supporting hotel environments. Work as part of a team and provide help and support to all fellow team members. Minimum Education and Qualifications: Minimum 5 years previous Culinary supervisory/management experience within a highvolume kitchen setting is essential. Twoyear associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred. Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required. Must be organized, selfmotivated, and proactive with strong attention to detail. Proficient with computers (Microsoft Products), POS and technology. Experience with Craftable, Foodager, Toast, and TripleSeat, is preferred. Physical Demands and Work Environment: Must be able to stand, lift and bend for extended periods of time. Must be able to bend and lift to 50 lbs. This role may include job duties or tasks requiring repetitive motion. Exposure to hot kitchen elements or cleaning materials. Must be able to work and remain focused in a fastpaced and everchanging environment. Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays. About Bar Issi Palm Springs LLC Bar Issi, opening soon, invites you to a vacation-inspired escape with its fresh Coastal Italian menu. Savor vibrant small plates and bold, unexpected flavors, perfectly paired with a curated cocktail selection that elevates every moment of your dining experience.