The Chef de Cuisine is responsible for delivering an exceptional high quality food experience while also managing a profitable food operation. The Chef de Cuisine will be responsible for delivering consistently outstanding poke and local/Pan Pacific dishes while implementing safe food handling practices, maintaining a clean and organized kitchen and managing food sales, and labor, food and supplies cost.

Responsibilities (Essential Functions)

Human resources:

Work in tandem with restaurant manager to hire, coach, counsel and conduct performance evaluations of direct reports.
Develop, train and mentor direct reports. Act as a resource to them as well as other back-of-house (BOH) personnel.
Executes disciplinary action, including termination, of culinary team when necessary according to company standards.
Work with corporate chef to develop and conduct training seminars for cooks and kitchen helpers (and other off-premises staff as required); including but not limited to standard operating procedures, sanitation and food handling, menu standards, and presentation.
Work with restaurant manager to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives.
Attend and participate in culinary job/career fairs when appropriate.
Financial/labor costs:
Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department.
Develop and maintain reports to ensure proper food usage happens.
Manage weekly kitchen labor schedules for production and service, meeting staffing criteria/guidelines and labor budgets by utilizing forecasting tools.
Review of forecasted vs. actual labor costs each week based on budgeted costs. Assist in developing labor cost controls based on these reports.
Work with restaurant manager to forecast seasonal staffing levels, hiring and attainment/retention of staff.

Culinary:

Manage and continually monitor food production execution to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
Conduct hands-on teaching and training in kitchen, working closely with cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
Train and educate FOH/BOH staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
Develop production methodologies to increase efficiency, productivity, quality and/or consistency in kitchen.
Develop, implement and maintain sanitation practices and protocol.
Work with corporate chef on on-going menu development for our standard menus, internal menu tastings, and special events.
Work with corporate chef on culinary educational training programs.
Work restaurant manager and corporate chef on special menu requests, creating menus, thinking through logistics, cost and labor.

Administrative:

Edit weekly kitchen menus for portioning, menu design and other details, making changes to menus as needed.
Manage and maintain kitchen systems and tools: order guides, inventory sheets, prep lists, shrink logs.
Maintain back office kitchen needs.
Fulfil all administrative responsibilities of as needed.

Meetings:

Attend operations meetings, and communicate to sous chefs’ operational challenges, solutions, and other important issues.
Meet weekly with restaurant manager.
Conducting pre shift, weekly and monthly kitchen meetings, with meeting minutes and follow-up action plans.
Work with corporate chef on preparing and conducting meetings with culinary team to review new menus, new presentation and new production methodologies.
General responsibilities:
Travel, as necessary, to different properties/venues.
Perform and execute requests from executive team.
Attend and participate in all scheduled meetings and training sessions.
Follow proper time-keeping policies and procedures.
Follow sign-in and sign-out procedure for keys.
Know and follow all company emergency and safety procedures.
Always practice company culture.
Protect assets of the property.
Maintain professional appearance and behavior when in contact with guests and associates.
Follow policies and procedures in training manuals and associate handbook.
Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability.
Oversee daily operations. Make changes as necessitated by the needs of the business.
Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department.
Work in tandem with restaurant manager to hire, coach, counsel and conduct performance evaluations of direct reports.
Collaborate with corporate Chef on on-going menu development for our standard menus, seasonal menu changes, internal menu tastings, and special events.
Manage and continually monitor food production execution to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
Take on new assignments with an eager and helpful demeanor.
Responsible for proper ordering and inventory control.

Skills

Passionate culinarian with great palette and sense of presentation.
Ability to handle multiple tasks, adapt to change and work well in environment with time constraints.
Ability to troubleshoot effectively.
Detail-oriented with good organizational skills, performing work accurately and efficiently while meeting deadlines.
Demonstrated excellent communication skills, both oral and written.
Ability to develop, implement and maintain systems for culinary staff, kitchen assistants and trucking staff.
Ability to effectively train and develop staff and build team morale.
Ability to hold others accountable for following company standards and procedures.
Ability to innovate and implement new ideas.
Demonstrated effective leadership skills including delegation skills.
Ability to meet budgets including labor, food and applicable direct operating costs.
Possesses administrative skills: knowledge of spreadsheet, database, word processing programs, general office equipment: copier, fax, scanner.
Able to work independently and on a team.
Knowledge of food costing models, menu mix and engineering models.
Knowledge of food service sanitation.
Willingness to be open, to learn, and take on new responsibilities.
Regular, predictable attendance.
Ability to work flexible schedule including weekend and holidays in order to accommodate business levels.
Other duties as assigned.

Education & Experience

Minimum 5 years of related experience.
AOS Culinary School graduate or related training.
Passionate culinarian with great palette and sense of presentation.

Physical Requirements

Able to lift 50 lbs repeatedly.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Sitting at a desk or table working on a computer, walking (less than 25% of the time). Vision, hearing, speech and literacy (critical). Lifting, pushing, pulling or carrying (less than 30% of the time). Bending, kneeling, continuously standing, (more than 50% of the time). Using chemical agents or wearing protective clothing (less than 30% of the time).

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Food Pantry Ltd.

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