Chef de Cuisine - San Francisco, United States - Omakase Restaurant Group

Description

Omakase Restaurant Group is searching a Chef De Cuisine. The CDC is responsible for upholding the high level culinary standards of the Michelin star restaurant. Working closely with the Executive Chef this position oversees the daily culinary operations of the restaurant and will be responsible for supervision of BOH team. The CDC is an admired mentor and leader to the team. They collaborate with the GM to create an unforgettable dining experience for the guests.

Essential Functions include but may not be limited to:

• Assist in managing the main kitchen with production and execution, training the culinary staff, as well as managing food and labor costs on a daily basis
• Involved in developing recipes and portion control specifications, seasonal menu planning, wine dinners, local preferences and recipe testing with Executive Chef
• Daily inspections of all food prepared for dinner service; ensure cleanliness and sanitation procedures are followed by the entire BOH team
• Coordinate training activities with the show kitchen, main kitchen, prep cooks and dishwashers
• Maintain all specialized equipment and ensure cleaning protocols are followed
• Build lasting relationship with all vendors
• Invoice and inventory management
• Price tracking through Restaurant 365
• Assist in onboarding, progressive discipline, and separation process
• Ensure the restaurant maintains a positive work environment where staff is encouraged to learn and grow within the company. Maintaining turnover rate at 20% or less
• Run daily lineups to relay all important service/food related information to dining room and kitchen staff and keep all menu matrixes up to date
• Consistently coach all dining room staff to ensure proper menu knowledge (measurable - one on one testing by exec chef/gm or perform a written exam)
• Work with executive chef to create costed catering/banquet menus
• Coach sous chefs to ensure kitchen standards are being upheld
• Assist Executive Chef with food and beverage related issues, execution problems and problem solving
• Work with current vendors to ensure the kitchen is maintained to standard I.E. hood cleaning, nightly cleaning company, and general maintenance

Qualifications

• 3+ years as a Chef de Cuisine and/or relevant education and/or experience
• Progressive experience in fine dining food production
• Be able to stand, walk, and bend for long periods of time throughout the day
• Be able to lift up to 50 lbs
• Strong knowledge of back of the house systems, ordering, and inventory
• Strong knowledge of local, state, and federal food sanitation regulations
• Strong knowledge of current and future food trends
• Excellent communication skills
• Ability to meet deadlines

Work Environment:

This job mainly operates on the floor during restaurant hours, with occasional travel required to attend meetings and events, or to fulfill other duties as needed.

Physical Demands:

The physical demands described here are representative of those that must be met by the Chef de Cuisine to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Chef de Cuisine is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Chef de Cuisine is occasionally required to stoop, kneel, crouch, or crawl.

The Chef de Cuisine must be able to lift and/or move up to 50 pounds, and be able to work in a standing position for long periods of time.