Chef de Cuisine

2 years

Job Title: Chef de Cuisine

Reports To: Executive Chef

Direct Reports: Executive Sous and Sous Chefs

Robertas is hiring experienced chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, bake our own bread, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes !

QUALIFICATIONS:

• Thrives while guiding multiple tasks simultaneously

• Strong leadership skills and a natural team builder

• A vocal agent for change

• 3+ years of kitchen management experience in aspirational restaurants

• Adept at positively impacting prime costs

• Tech savvy

• Food Handlers certificate that meets local requirements

• Exceptional eye for detail

• A genuine talent scout, we are in the people business

.DUTIES & RESPONSIBILITIES:

• Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created)

• Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection

• Ability to do staff schedule, payroll and other administrative tasks as required

• Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings

• Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

• Maintain clear and consistent communication to the team

• Develop both hourly and management staff in all areas of managerial and professional development

• Manage labor to cover the needs of business while meeting labor targets

• Serve as a mentor to newer members of the leadership team

Compensation: Salary ($80,000.00 - $100,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program, Entertainment Discounts

Ability to Multitask Effectively

Collaboration and Teamwork

Coaching and Mentoring Skills

Adaptability to Changing Environments

Attention to Food Safety and Compliance

Administrative Skills Related to Scheduling and Payroll

Menu and Recipe Development Skills

Sales and Business Acumen

Training and Development of Staff

Effective Communication Skills

Problem Solving Skills

Ability to Maintain High Standards of Cleanliness and Sanitation

Leadership in a Dynamic Work Environment

Creativity in Culinary Arts

Ability to Manage Labor Costs

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