Chef de Cuisine

Chef de Cuisine

ChefStable

chefstablegroup

MANAGEMENT

FULL-TIME

65,000-70,000/YR

PORTLAND

Responsible for overseeing all aspects of the kitchen operations

Job Title: Chef de Cuisine

s To: General Manager and Ownership

Employment Type: Full-time Exempt

Base Compensation: $65,000 - $75,000 / Year

Performance bonus based on food and labor goals

Who We Are

Oven and Shaker is defined by its wood-burning oven pizza and outstanding bar program. Located in Portland s Pearl District since 2011, Oven and Shaker is owned by bar professional Ryan Magarian, 6 time James Beard Award Finalist Cathy Whims, and restaurateur Kurt Huffman. The restaurant is supported by ChefStable, which partners with chefs to design, build, and operate restaurants and other hospitality businesses in the Portland area. ChefStable creates structure and systems for our partners, while recognizing that each small business is different. Oven and Shaker seeks to hire ananized, focused Chef de Cuisine to join our management team.

Position Summary

As the Chef de Cuisine, you will be responsible for overseeing all aspects of the kitchen operations, ensuring the delivery of exceptional dining experiences to our valued guests. In this pivotal role, you will exhibit exceptional leadership skills, providing guidance and direction to a team of passionate culinary professionals. Your creative flair and meticulous attention to detail will drive the development of innovative menus that showcase the finest ingredients and elevate our restaurant's reputation.

Primary Duties and Responsibilities

Culinary Leadership:

Lead and inspire a team of chefs, cooks, and kitchen staff

Foster a positive and collaborative work environment

Provide guidance, mentorship, and training to maintain high culinary standards

Ensure consistent execution of dishes

Menu Development:

Create and innovate menus reflecting the restaurant's culinary vision

Incorporate seasonal ingredients and culinary trends

Tailor menus to meet guests' preferences

Ensure a diverse selection of exceptional dishes

Quality Control:

Maintain upromising standards of food quality, presentation, and taste

Regularly review and refine recipes, techniques, and procedures

Ensure consistency in food preparation and exceed customer expectations

Kitchen Operations:

Oversee all aspects of kitchen operations

Manage inventory, including ordering and stock control

Collaborate with the purchasing team to source high-quality ingredients

Maintain effective vendor relationships

Control of COGS and Labor

Maintain a BOH hourly labor cost to projected level on a monthly basis

Maintain a food cost to targeted level on a monthly basis

Secondary Duties and Responsibilities

Safety and Hygiene:

Ensurepliance with health and safety regulations

Maintain a clean andanized kitchen environment

Implement and enforce proper food handling, sanitation, and hygiene practices

Collaboration and Communication:

Foster effectivemunication and collaboration between the kitchen team and other departments

Coordinate with front-of-house staff and management

Align culinary operations with overall business objectives

Training and Development:

Identify training needs and opportunities for kitchen staff

Conduct regular training sessions to enhance culinary skills

Promote creativity and maintain a high-performance team

Skills and Qualifications

Proven experience as a Chef de Cuisine or similar role in a high-volume, fine dining restaurant

Previous experience with hand-tossed pizza and wood-burning ovens

Extensive knowledge of various culinary techniques, cuisines, and food presentation styles

Strong leadership and interpersonal skills, with the ability to motivate and inspire a team

Excellentanizational and time management abilities, capable of handling multiple priorities

In-depth understanding of kitchen operations, including inventory management and cost control

Up-to-date knowledge of health and safety regulations and food handling best practices

Creativity and innovation in menu development, along with a passion for culinary excellence

Degree or certification in culinary arts is preferred but not mandatory

Working Conditions & Physical Demands

Work in amercial kitchen setting with exposure to heat, steam, and sharp utensils

Ability to work flexible hours, including evenings, weekends, and holidays, to amodate operational needs

Extended periods of standing and walking

Frequent Lifting and carrying heavy pots, pans, and ingredients up to 75 pounds

Manual dexterity and precision for food preparation and plating

Ability to work in a fast-paced environment, multitask, and meet deadlines

Endurance and stamina to handle long shifts and demanding culinary tasks

Benefits

Medical, dental and vision insurance

10 days of PTO, accrued over a 12 month period

401k with match eligibility up to 3%

50% food discount for you and one guest at participating ChefStable restaurants

EEOC Statement

As an equal opportunity employer, we aremitted to fostering and celebrating an environment of diversity and inclusion, one that represents and supports the diverse cultures, perspectives, and experience of our staff. Ourpany has a zero tolerance policy towards hate speech, racism, homophobia, and all other forms of discrimination. We aremitted to creating a workplace environment that is inclusive and respectful of all individuals, regardless of their race, gender, sexual orientation, religion, or any other personal characteristic. Any form of discrimination or harassment, including offensive language or behavior, will not be tolerated. All employees are expected to conduct themselves in a professional and respectful manner towards their colleagues. Violations of this policy will result in appropriate disciplinary action, up to and including termination.

?

ChefStable - 819 SE Grant St, Portland, OR, 97214