Chef de Cuisine - BRG Hospitality in New Orleans, Louisiana at BRG Hospitality Group

BRG Chef de Cuisine Job Description:

The Chef de Cuisine is responsible for upholding the standards of the assigned restaurant brand. The Executive Chef is responsible for overseeing the daily operations of the kitchen, managing and supporting the sous chef team, and setting the employees up for success. Responsibilities include menu development, following budgets and forecasts, scheduling, and managing ordering and inventories.

Essential Functions:

Lead Manager:

• Must support and nurture his relationship with the lead management team

• Must be willing to give and accept constructive suggestions, and to take a role in the management of the entire restaurant

Menu Development:

• Continually develop menu items to reflect a positive, knowledgeable food image

• Maintain seasonal specials based on product availability and cost

• Change menus (brunch, lunch, dinner, dessert, and parties) a minimum of twice a year to reflect seasonal changes, i.e., fall and spring

• Be responsible for food cost, and reflect that responsibility through proper costing techniques

• Provide flexibility with regards to guests’ special request

• Work with purchasing for the proper utilization of products to avoid waste

Cleanliness/Sanitation:

• Work with the kitchen managers to reach the cleaning standards for the operation

• Ensure that his staff is following the proper procedures in attaining these goals and that they are held accountable. This includes before, during, and after service.

• Maintain a high level of personal cleanliness on the job for themselves and their staff, including:

• Personal hygiene – clean hands and fingernails, any open cuts covered, covered and clean hair, proper grooming habits

• Uniforms – wears clean, well-fitting uniforms. Maintains professional image.

• Clean working areas – both his/her immediate station as well as any other areas, walk-ins, and storage areas

• Respect for equipment – by taking responsibility when using the equipment, maintaining the equipment as well as parts

• Observe and enforce proper sanitation procedures at all times

• Take the necessary steps to educate cooks and kitchen managers on proper sanitation procedures

People:

• Supervise the culinary staff, which requires developed managerial skills and people skills, as well as training, coaching, and teaching

• Develop effective communication techniques to maintain working relationships with each member of the kitchen staff

• Effectively communicate with sous chefs and management staff, creating a team spirit of leadership

• Be aware and hold staff accountable for company policies, procedures, and standards

• Participate in the selection of cooks through recruiting, interviewing, reference checks, and the hiring procedure

• Develop an effective written training program for each station. Appoint trainers and communicate with them weekly

• Develop a positive, supportive working relationship with front-of-house managers. Communicate daily.

• Respect meeting times

• Communicate daily with the General Manager

Maintenance:

• Hold cooks accountable for maintaining equipment, i.e., parts, usage

• Communicate with the operations manager or maintenance to properly fix equipment as needed

• Communicate with the General Manager when new or replacement equipment is needed

Budget, Management & Profit:

• Participate with the General Manager and managers to agree on proper goals for food cost, labor cost, and misc. expenses relating to the kitchen

• Work with the accounting department, sous chefs, and culinary management staff to build menus around availability, quality, and cost of products

• Communicate daily with culinary staff as to any items needed to be utilized

• Cost all specials with the purchaser before putting them on the menu

• Work with sous chefs and culinary management staff to take a systematic approach to maintain cleanliness and organization, i.e., rotating cleanups, product rotation, etc.

• Work with sous chefs, culinary management staff, and front of house managers to record any and all waste, i.e., server errors, product spoilage, customer errors, etc.

• Work with all managers to maintain security

• Work with Restaurant 365 to develop a realistic monthly labor budget. Schedule within these parameters.

• Work with Restaurant 365 to monitor labor daily and weekly

• Manage all overtime hours and dollars.

• Adjust payroll schedules to reflect business fluctuations

• Focus: maintains an awareness of the effect of all actions upon the dining experience of the guest, and makes any decisions based on their impact on the guest

Requirements:

• A culinary degree is preferred. A degree in restaurant management is desirable. A combination of practical experience and/or education is an acceptable alternative.

• Minimum of 3 years of experience

• Ability to read and write in English

• Strong communication skills

• Strong organizational, multi-tasking, and time management skills

• Attention to detail and accuracy

• ServSafe certification required.

• Knowledge of computers. Knowledge of industry-specific programs such as Toast, OpenTable, etc.

• Familiarity with internet programs such as Google emails

• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.

• Must possess a valid driver’s license.

• Must be eligible to work in the United States.

• Basic math and computer/tablet skills.

• Ability to stay professional in a stressful work environment.

• Ability to work in a team environment and maintain a professional manner.

• Superb multitasking skills and an eye for detail.

• Available to work different hours, including weekends, days, nights, and holidays.

• Positive, engaging personality and professional appearance.

• Ability to uphold company standards relating to appearance and dress.

• Exceptional interpersonal and communication skills, as well as strong task and time management abilities.

• Ability to stand, walk, bend, and lift for extended periods (eight or more hours). Able to lift, push, pull, and carry a minimum weight of up to 50 lbs. Able to stand and walk for extended periods of time, up to eight hours per day. Able to reach above head and shoulder levels. Able to twist, kneel, bend, and crawl. Able to squat and crouch. Able to perform sweeping motion, front-to-back and side-to-side. Able to work in confined spaces. Able to tolerate exposure to dust and cleaning chemicals. Able to climb stairs and ladders.

• Manual dexterity

• Knowledge of principles and processes for providing customer services. This includes meeting quality standards and company standard policies and procedures.

• Able to listen and follow instructions, work unsupervised, and adapt to changing situations.

• Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests, and visitors.

• Must be able to respond calmly and make rational decisions when handling business-related issues in a fast-paced environment

• Comply with all company policies

Additional Information: This list is intended to describe the essential job function requirements. Other functions may be assigned, and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will, and this job description does not imply an employment contract. We are an Equal Opportunity Employer and Drug-free Workplace.