Chef de Cuisine

Required Years of Experience

3 years

Job Details The Tavern Group seeks a professional, hard-working and capable Chef de Cuisine to join and help lead the team.

The Chef de Cuisine must supervise all phases of receiving, storing, preparing, producing, service, and sanitation alongside the Executive Chef. This role is expected to maintain quality, product consistency, food and labor cost controls, and assist in managing line level employees. The ideal candidate will assist in leading the BOH team with the production of food at all stations, supporting line cooks when needed, as well as overseeing all aspects of cost control.

Essential Duties and Responsibilities:

Responsible for maintaining standards of food quality
Supervise and direct food preparation and production
Directing cooks to ensure compliance with occupational, health, and safety standards
Managing cooks and other kitchen personnel and coordinating their assignments
Assures that all team members have all food items prepared to proper specifications in a timely manner
Maintain kitchen in clean, organized manner, with all food items labeled and dated
Order and receiving necessary food products and supplies
Ensures daily that the kitchen is staffed appropriately, the kitchen is clean, inventory levels are appropriate, and equipment is working properly
Certify standards on equipment and work areas are maintained by implementing a preventative maintenance program

Position Requirements:

Advanced culinary skills including food preparation, sauce making and other cooking best practices
Comfortable training, directing and supervising kitchen staff
Strong interpersonal skills and problem-solving techniques; Professional, friendly, and punctual.
Must demonstrate leadership skills, be a team-player and work well with others
Strong time management and organization skills
Attention to detail and consistency with implementing standards.
Strong understanding of food safety and Department of Health standards

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Paid Time Off, Potential Bonuses, Dining Discounts

Required Skills

Food Safety Knowledge

Ability to Work Under Pressure

Food Quality Standards

Effective Communication Skills

Advanced Culinary Skills Including Food Preparation, Sauce Making and Other Cooking Best Practices

Conflict Resolution skills

Creativity in Food Presentation and Menu Development

Food Preparation and Production

Ability to Train and Mentor Junior Staff

Adaptability in a Fast Paced Environment

Inventory Management

Understanding of Cost Control Measures

Creativity in Food Presentation

Commitment To Maintaining High Standards

Occupational, Health, and Safety Standards Compliance

Ability to Follow and Enforce Health and Safety Regulations

Ability to Multitask

Training, Directing and Supervising Kitchen Staff

Capacity for Strategic Planning in Kitchen Operations

Knowledge of Inventory Management

Ability to Motivate and Inspire Team Members

Managing and Coordinating Kitchen Personnel

Focus on Customer Satisfaction

Commitment to Quality Assurance

Safety Procedures Knowledge

Ability to Mentor and Develop Staff

Cost Control

Strong Work Ethic

Strong Interpersonal Skills and Problem Solving Techniques

Customer Service Orientation

Ordering and Receiving Food Products

Ability to Follow and Enforce Safety Protocols

Grilling

Capacity for Strategic Planning

Maintaining Cleanliness and Organization in the Kitchen

Collaboration With Other Departments

Leadership Skills and Ability to Work Well With Others

Crisis Management Skills

Training and Supervising Kitchen Staff

Cleaning / Sanitation

Interpersonal Skills

Time Management and Organization Skills

Problem Solving Skills

Ordering / Purchasing

Leadership Skills

Attention to Detail and Consistency With Implementing Standards

Teamwork

Kitchen Management

Time Management

Understanding of Food Safety and Department of Health Standards

Organization

Receiving

Attention to Detail

Sauteing

Consistency in Standards Implementation

Meat Cookery

Food Handler Certification

Menu Development

Fish Cookery

Scheduling

Frying

Recipe Development

Prepping Ingredients

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