Chef

As Chef de Cuisine, you will oversee the back of house, ensuring the maintenance and cleanliness of BOH spaces and equipment. The Chef will also help foster a positive work environment for all BOH and FOH employees; effectively leading the restaurant alongside the General Manager, Director of Operations, and Ownership.

Essential Duties Include (but not limited to):

• Cultivating and preserving a positive culture, putting employees first.
• Overseeing and maintaining quality through all daily BOH operations and services; working with the Executive Chef and owners of the restaurant
• Managing food taste, quality, and cost
• understand and oversee menu creation and design.
• Codifying systems and standards for service with the goals of:
  • Streamlining and improving sequence of service
  • Improving guest experience
  • Organizing and maintaining all BOH spaces and holding employees to a high standard of cleanliness
• Collaborating with ownership on the vision and direction of the restaurant—creatively, operationally, and structurally.
• Establishing, maintaining, and changing (when necessary) policies and systems as they pertain to service, ordering, accounting, human resources, training, and employee development.
• Effectively and appropriately communicating with staff, guests, and vendors.
• Fostering the financial sustainability of the restaurant and driving profitability by actively pursuing revenue generating initiatives and cost cutting mechanisms including (but not limited to):
  • Back of House labor costs
  • Direct operating costs
  • Working with ownership to produce and understand budgeting, revenue forecasting, and financial models
  • Working with ownership and accounting team to maintain, analyze, and understand weekly, monthly, and yearly, reports, including weekly sales journals and monthly Profit and Loss statements
• Hiring, training, staffing, managing, scheduling, and disciplining all Back of House employees.
• Working 4-5 days per week (4 days regularly, plus any added days for private events), 50 hour work week.
• Maintaining a functioning, clean, and safe work environment for employees and guest, upholding all Department of Health and Labor standards, with the expectation of maintaining an “A” rating with the DOH.
• Responsible for overseeing the physical restaurant and leading all matters of repairs and maintenance as they pertain to the Back of House and kitchen.
• Overseeing and/or ordering all necessary Back of House supplies.
• creating and designing, well thought out, well executed food menus in close collaboration with ownership and management

Physical Requirements:

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards.
• Must be able to lift and carry.
• Ability to stand for prolonged periods of time.
• Climbing steps regularly