Chef de Cuisine

The Chef de Cuisine is a member of the Kitchen Management Team, responsible for the daily operations of the kitchen, including staff management. This position reports to the Executive Chef.

What You Will Do

Plan menus, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according to BSRG standards to meet and exceed guest expectations.

Why It Might Be a Fit

Must be highly customer oriented and responsive with high need for closure, able to work under pressure and balance multiple priorities and assignments, and possess strong team-building skills.

Requirements

• High School diploma or equivalent preferred
• Two years' minimum experience as a Chef de Cuisine or Kitchen Supervisor or successful completion of a nationally ranked culinary or vocational school, or the equivalent combination of education and experience
• One to three years' experience supervising a team of managers or another supervisory role required
• American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred
• Current Food Handlers card
• Computer literate with working knowledge of Microsoft Office, including Excel
• Knowledge of food, sanitation, and cost control
• Ability to read, analyze, and interpret periodicals specific to the food service industry
• Ability to understand the standardized recipe format
• Ability to write routine reports and correspondence
• Ability to speak effectively before groups of customers or team members
• Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements and be able to present capital projects
• Must possess basic computational ability as well as budgetary analysis
• Must have planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills
• Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests
• Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness
• Must demonstrate initiative and make independent decisions, based on sound judgment
• Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected

Benefits

• Company medical, dental and life insurance plans
• Paid Time Off (PTO)
• 7 paid holidays annually
• 401(k) plan