Chef de Cuisine
Quick Apply Full-time 5 hours ago Full Job Description Chef de Cuisine Job Description Position Title:
Chef de Cuisine Reports To:
Executive Chef Supervises:
Culinary and Back of House Teams General Purpose of Position The Chef de Cuisine is responsible for the oversight of the culinary and back of house teams and the direction of all areas of day-to-day culinary operations under the guidance of the Executive Chef.
They are responsible for ensuring maximum productivity, consistency, profitability, quality, and deliciousness through effective planning, assistance with labor and purchasing budgeting, price negotiations, menu pricing, employee training, loss prevention, product research, culinary development, off-site culinary event management, execution, and analysis.
Tasks and
Responsibilities:
This list is a broad outline of general duties, but does not encompass all responsibilities.
Chef de Cuisine:
Duties and Responsibilities Adhere to, and be a leader for, all bar Vetti and Eternal Optimist policies and procedures and ensure buy in occurs amongst all team members Act as a role model to all team members at bar Vetti and to the greater external hospitality community Regularly work with other managers and team members to maintain high levels of employee engagement, training, and excellent company culture.
Maintain a professional, even-tempered mentality and appearance to lead their area in situations that require strategic thought and problem-solving tactics.
Frequently praise good results publicly and address poor results privately.
Work to facilitate open and regular communication with other managerial team members about department updates and challenges Demonstrate flexible and efficient time management and the ability to prioritize workload Interview, hire, train, and educate all new BOH team members when positions become available.
Work with Executive Chef, General Managers, Human Resources, and Restaurant Operations as necessary to document and resolve employee conflicts, issue progressive discipline measures, mediate where applicable, and terminate when necessary.
Create weekly schedules for BOH, including review of paid and unpaid time off requests.
Review BOH staff punch-ins and punch-outs, and approve and edit timecards on a weekly basis Perform ongoing performance evaluations by setting goals and completing regular performance reviews Work with Executive Chef to create, maintain, and implement strategies, guidelines, and Standard Operating Procedures (SOPs) for product and recipe execution, onboarding, and staff training.
Ensure that all food items are consistently prepared using standard recipes while maintaining portion control and minimizing waste.
Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality, and price for all purchases.
Ensure that all recipes, product yields, and waste are accurately costed and reviewed each period, and that the information is properly entered into the appropriate database.
Analyze this data and implement changes with store management as necessary.
Make note of consistent food waste items and strategize and develop options for reuse; inclusive of food donations.
Ensure all kitchens, prep areas, reach-ins, equipment, and walk-ins are kept clean, organized, and maintained properly in accordance with company policies and Department of Health regulations Verify that food storage, food safety, sanitation procedures, and loss prevention measures meet or exceed local regulations and standards established by the company to ensure staff, guests, and restaurants are protected.
Work directly to educate staff on food allergies and dietary restrictions and help to eliminate instances of and opportunities for cross contamination.
Train to maintain compliance with local safety and health ordinance regulations including ensuring safe work practices of all staff, including compliance with company and departmental safety rules and regulations and the proper use of handling of all relevant equipment.
Work with other managers to implement and monitor sanitation and cleaning procedures, water filter replacements, and refrigeration temperature logging.
Oversee sanitation team, ensuring they are performing their duties within Health Department cleanliness and safety guidelines Complete inventory accurately, update and maintain inventory sheets, and submit complete inventory in accordance with corresponding deadlines Place all food and chemical orders, as required, based on forecasting of needs resulting from analysis of product mix reports, anticipated specials, introduction of new dishes, contracted large parties, buy-outs, off-site events, etc.
Maintain excellent relationships with all vendors Liaison with farmers, local producers, and aggregators to make suggestions on more local and sustainable purchasing strategies.
Research new products and procedures and develop an analysis of the cost/profit benefits Develop systems and sustainability initiatives to minimize food, water, energy, and trash waste and oversee their implementation by restaurant management teams.
Stay current and maintain the proper knowledge of requirements, protocol, and steps necessary of Health Department inspections Working knowledge and ability to execute all kitchen recipes, ability to properly record and write recipes as per Chef's instruction Work with the Chef to implement seasonal menu changes and new dishes Work directly with social media manager to implement new postings and promotions Monitor, and address as needed, employee dress codes according to policies and procedures Consistently report to work on time prepared to perform duties of position Effectively communicate with all BOH and FOH team members Have an excellent product identification knowledge in produce, meats, fish, herbs, grains, and equipment Able to work a flexible schedule and holidays Have a complete understanding of work safety and emergency procedures Able to pay attention to details, handle multiple tasks at once, and show a high level of patience Ensure every cook is using the right tool for the right job - i.
e.
, not using a pot as a mixing bowl Ability to execute all positions on the line and assist the line staff before they get behind Execute and oversee the production of all menu items Expedite orders correctly and efficiently to ensure smooth kitchen flow Communicate daily pars necessary for service needs throughout each shift for each station Able to daily check and taste all mise en place that is prepared by line cooks, prep cooks, productions cooks and butchers Perform thorough line checks prior to each service Fully understand the importance of and have the ability to write and utilize standard recipe cards and plating guides Physical Requirements:
Ability to stand and walk for extended periods of time Ability to bend at the waist to clean restaurant equipment Ability to lift items/team lift items and heavy boxes Ability to bend down to pick up trash, towels, etc.
from the floors Ability to perform restaurant cleaning functions including dusting, sweeping, mopping, scrubbing, etc.
on occasion.
Ability to perform restaurant cleaning functions including dusting, sweeping, mopping, scrubbing, etc.
on occasion Basic math and measurement proficiency English skills for communicating, writing requisitions/completing food inventories, and for retrieving information as needed Ability to proficiently use the following programs:
Microsoft Office Suite, Outlook/Email/Gmail, Google Workspace Docs/Sheets Job Type:
Full-time Pay:
$50,000.
00 - $60,000.
00 per year
Benefits:
401(k) Dental insurance Flexible schedule Health insurance Paid time off Vision insurance Experience level:
2 years Pay rate:
Yearly pay Shift:
Day shift Evening shift Night shift Weekly day range:
Monday to Friday Weekend availability Work setting:
Fine dining restaurant Ability to commute/relocate:
Louisville, KY 40202:
Reliably commute or planning to relocate before starting work (Required)
Experience:
Culinary
Experience:
2 years (Preferred) Work Location:
One location Position Title:
Chef de Cuisine Quick Apply.
Estimated Salary: $20 to $28 per hour based on qualifications.
Chef de Cuisine Reports To:
Executive Chef Supervises:
Culinary and Back of House Teams General Purpose of Position The Chef de Cuisine is responsible for the oversight of the culinary and back of house teams and the direction of all areas of day-to-day culinary operations under the guidance of the Executive Chef.
They are responsible for ensuring maximum productivity, consistency, profitability, quality, and deliciousness through effective planning, assistance with labor and purchasing budgeting, price negotiations, menu pricing, employee training, loss prevention, product research, culinary development, off-site culinary event management, execution, and analysis.
Tasks and
Responsibilities:
This list is a broad outline of general duties, but does not encompass all responsibilities.
Chef de Cuisine:
Duties and Responsibilities Adhere to, and be a leader for, all bar Vetti and Eternal Optimist policies and procedures and ensure buy in occurs amongst all team members Act as a role model to all team members at bar Vetti and to the greater external hospitality community Regularly work with other managers and team members to maintain high levels of employee engagement, training, and excellent company culture.
Maintain a professional, even-tempered mentality and appearance to lead their area in situations that require strategic thought and problem-solving tactics.
Frequently praise good results publicly and address poor results privately.
Work to facilitate open and regular communication with other managerial team members about department updates and challenges Demonstrate flexible and efficient time management and the ability to prioritize workload Interview, hire, train, and educate all new BOH team members when positions become available.
Work with Executive Chef, General Managers, Human Resources, and Restaurant Operations as necessary to document and resolve employee conflicts, issue progressive discipline measures, mediate where applicable, and terminate when necessary.
Create weekly schedules for BOH, including review of paid and unpaid time off requests.
Review BOH staff punch-ins and punch-outs, and approve and edit timecards on a weekly basis Perform ongoing performance evaluations by setting goals and completing regular performance reviews Work with Executive Chef to create, maintain, and implement strategies, guidelines, and Standard Operating Procedures (SOPs) for product and recipe execution, onboarding, and staff training.
Ensure that all food items are consistently prepared using standard recipes while maintaining portion control and minimizing waste.
Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality, and price for all purchases.
Ensure that all recipes, product yields, and waste are accurately costed and reviewed each period, and that the information is properly entered into the appropriate database.
Analyze this data and implement changes with store management as necessary.
Make note of consistent food waste items and strategize and develop options for reuse; inclusive of food donations.
Ensure all kitchens, prep areas, reach-ins, equipment, and walk-ins are kept clean, organized, and maintained properly in accordance with company policies and Department of Health regulations Verify that food storage, food safety, sanitation procedures, and loss prevention measures meet or exceed local regulations and standards established by the company to ensure staff, guests, and restaurants are protected.
Work directly to educate staff on food allergies and dietary restrictions and help to eliminate instances of and opportunities for cross contamination.
Train to maintain compliance with local safety and health ordinance regulations including ensuring safe work practices of all staff, including compliance with company and departmental safety rules and regulations and the proper use of handling of all relevant equipment.
Work with other managers to implement and monitor sanitation and cleaning procedures, water filter replacements, and refrigeration temperature logging.
Oversee sanitation team, ensuring they are performing their duties within Health Department cleanliness and safety guidelines Complete inventory accurately, update and maintain inventory sheets, and submit complete inventory in accordance with corresponding deadlines Place all food and chemical orders, as required, based on forecasting of needs resulting from analysis of product mix reports, anticipated specials, introduction of new dishes, contracted large parties, buy-outs, off-site events, etc.
Maintain excellent relationships with all vendors Liaison with farmers, local producers, and aggregators to make suggestions on more local and sustainable purchasing strategies.
Research new products and procedures and develop an analysis of the cost/profit benefits Develop systems and sustainability initiatives to minimize food, water, energy, and trash waste and oversee their implementation by restaurant management teams.
Stay current and maintain the proper knowledge of requirements, protocol, and steps necessary of Health Department inspections Working knowledge and ability to execute all kitchen recipes, ability to properly record and write recipes as per Chef's instruction Work with the Chef to implement seasonal menu changes and new dishes Work directly with social media manager to implement new postings and promotions Monitor, and address as needed, employee dress codes according to policies and procedures Consistently report to work on time prepared to perform duties of position Effectively communicate with all BOH and FOH team members Have an excellent product identification knowledge in produce, meats, fish, herbs, grains, and equipment Able to work a flexible schedule and holidays Have a complete understanding of work safety and emergency procedures Able to pay attention to details, handle multiple tasks at once, and show a high level of patience Ensure every cook is using the right tool for the right job - i.
e.
, not using a pot as a mixing bowl Ability to execute all positions on the line and assist the line staff before they get behind Execute and oversee the production of all menu items Expedite orders correctly and efficiently to ensure smooth kitchen flow Communicate daily pars necessary for service needs throughout each shift for each station Able to daily check and taste all mise en place that is prepared by line cooks, prep cooks, productions cooks and butchers Perform thorough line checks prior to each service Fully understand the importance of and have the ability to write and utilize standard recipe cards and plating guides Physical Requirements:
Ability to stand and walk for extended periods of time Ability to bend at the waist to clean restaurant equipment Ability to lift items/team lift items and heavy boxes Ability to bend down to pick up trash, towels, etc.
from the floors Ability to perform restaurant cleaning functions including dusting, sweeping, mopping, scrubbing, etc.
on occasion.
Ability to perform restaurant cleaning functions including dusting, sweeping, mopping, scrubbing, etc.
on occasion Basic math and measurement proficiency English skills for communicating, writing requisitions/completing food inventories, and for retrieving information as needed Ability to proficiently use the following programs:
Microsoft Office Suite, Outlook/Email/Gmail, Google Workspace Docs/Sheets Job Type:
Full-time Pay:
$50,000.
00 - $60,000.
00 per year
Benefits:
401(k) Dental insurance Flexible schedule Health insurance Paid time off Vision insurance Experience level:
2 years Pay rate:
Yearly pay Shift:
Day shift Evening shift Night shift Weekly day range:
Monday to Friday Weekend availability Work setting:
Fine dining restaurant Ability to commute/relocate:
Louisville, KY 40202:
Reliably commute or planning to relocate before starting work (Required)
Experience:
Culinary
Experience:
2 years (Preferred) Work Location:
One location Position Title:
Chef de Cuisine Quick Apply.
Estimated Salary: $20 to $28 per hour based on qualifications.
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