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    Chef De Cuisine - Chicago, United States - Yardbird Chicago

    Yardbird Chicago
    Yardbird Chicago Chicago, United States

    2 weeks ago

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    Description

    Job Description

    Job Description

    Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences.

    50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.


    The Chef de Cuisine will assist in managing the line and ensuring the flow of service is efficient and smooth.

    The Chef de Cuisine will have the opportunity to create and have input on new menu creations. A key responsibility will be mentoring, training and disciplining staff (line cooks, prep cooks, etc.).

    Responsibilities KITCHEN


    • Monitor and ensure that standard kitchen operating procedures are met
    • Manage all kitchen employees including training, mentoring, and disciplining
    • Support and manage prep for service; ensure all prep items and recipes are made to standard
    • Oversee the line during service while monitoring cooks progress and flow of service
    • Oversee the flow of the kitchen and the flow of food to maintain service standards
    • Working with the Executive Chef on menu creations and daily specials
    • Assist in interviewing, selecting and onboarding all BOH hourly new hires
    • Assist monitoring the receiving of all product to ensure it meets restaurant standards
    In partnership with the Executive Chef, develop new menu items and ensure proper execution and roll out of any new additions ADMINISTRATIVE


    • Schedule staff; Assist in payroll related responsibility
    • Send daily service reports, reservations logs, and related processes such as trail paperwork, workers comp, and accident reports.
    • Manage inventory and costs with the Executive Chef
    • Support staffing needs for BOH open positions Skills & Requirements
    • 5+ years of related (high volume) experience required
    • 3+ years of management experience required
    • Experience with back of house administrative and managerial duties a must
    • Proficient in Microsoft Word and Excel
    • Proven ability in teaching and mentoring kitchen employees
    • Exceptional communication and supervisory skills Physical Demands


    The physical demands for this position are seeing, hearing, speaking, reaching, lifting up to 50 pounds, sitting, standing, for 5 to 10 hours, bending, and moving intermittently during working hours.

    These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time.
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