Chef de Cuisine (Chicago, IL)

US-IL-Chicago
3 weeks ago
ID
2017-1211
# of Openings
1
Category
BOH - Kitchen

Overview

The purpose of the Chef de Cuisine is to utilize his/her skills and experience to operate the area of responsibility in a high quality and profitable manner so as to conform to the policies and procedures of FIG & OLIVE while providing the guest with a memorable experience. The Chef de Cuisine is absolutely vital to FIG & OLIVE’s brand and success. The Chef de Cuisine will manage the back of the house, from training to food prep, to the perfect execution of taste.

Responsibilities

  • Assumes responsibility for daily operations of restaurant kitchen
  • Maintains strong leadership and management skills by working with a variety of employees at different skills levels and varied backgrounds
  • Maintains a professional team oriented staff
  • Manages kitchen staff and assigns work on an ongoing basis to ensure all stations remain stocked before and during meal period
  • Provides reporting in a timely manner and meet deadlines
  • Actively participates as a member of the Management Team
  • Oversees kitchen labor and food cost to budgetary requirements
  • Adheres to all company policies as stated in the employee handbook
  • Actively monitors staffing levels to minimize cost and increase productivity
  • Ensures consistent compliance with all federal, state and local employment and wage laws
  • Hires, trains, disciplines and terminates employees with company standards
  • Sets excellent customer service and work examples, including demonstrating exemplary work ethic
  • Maintains proper time keeping policies and procedures
  • Ensures all recipes and food preparation are followed and accurate
  • Verifies kitchen staff follows all recipes and portions servings correctly
  • Performs line checks and demonstrates commitment to quality
  • Adheres to Product Rotation (FIFO)
  • Ensures kitchen, dish, and storage areas are kept clean and organized
  • Carries out Daily and Weekly Food purchases - Food quality and specification
  • Follows order guides and understands F&O quality & pricing standards
  • Spends a minority of his or her time (no more than 25%) performing the same duties as the kitchen staff
  • Manages daily par levels according to restaurant sales mix and avoids waste
  • Proactively manages labor costs, food purchasing, and utilization to maximize cost efficiencies
  • Manages Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations)
  • Performs Data Entry of Inventory, Purchases / Invoices - Daily high cost perpetual inventory
  • Receives product, and verifies invoices and freshness of merchandise
  • Ensures all health and safety codes, and company safety and security policy are consistently met
  • Ensures sanitation standards (temperature logs, HACCP review, sanitation walkthroughs)
  • Monitors Temp Logs

Qualifications

  • Good listening and verbal communication skills
  • Must be alert to staff and guest needs
  • Must possess strong leadership abilities
  • Must be able to stand for 9 to 10+ hours
  • Ability to teach and train others
  • Must be able to lift 50 pounds
  • Attention to detail required
  • Demonstrated strong organizational skills required
  • College degree/Culinary school degree preferred, but not necessary
  • Minimum 6 years of experience in a role of Chef de Cuisine
  • Experience with volume of covers demanded by restaurant and fine dining
  • Must have computer knowledge (Excel, Windows, etc.)

 

The statements in this job description are intended to describe the essential job functions being performed.  They are not intended to be ALL responsibilities or qualifications.

 

FIG & OLIVE is an Equal Opportunity Employer (M/F/D/V).

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