Chef de Cusine - Houston, United States - Infinite Talent Group Corp.

Description

Job Description

Job Purpose

The Chef de Cuisine plays a vital role in the company's culinary process. They are responsible for all culinary activities for the restaurant and will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budgets.

Duties & Responsibilities

• Organize and map out stations and duties of culinary team including pastry department.

• Lead organization and execution of creative process and the creation of seasonal, relative tasting

menus of the Mediterranean. Lead aspects of research and menu testing including but not limited to recipe creation, product sourcing, budgeting, and timelines thereof.

• Make regular inspections of units to observe quality of food preparation and service; food

appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance.

• Coordinate all training activities for kitchen, pastry, prep production and other production and

service employees (i.e., dish and cleaning), including the identification and analysis of training needs

and the design and implementation of programs to address these deficiencies.

• Develop recipes and portion specifications in accordance with concept and high standard

expectations, nutritional needs, product specifications, quality of preparation and plating, and

established procedures and budgetary constraints; participate in other menu planning activities to

include the determination of purchasing specifications, product and recipe testing, and menu development.

• Assist operation managers in both Back and Front of house regarding equipment maintenance, plate and presentation sourcing/purchasing/budgeting, chemicals, organization, and all other culinary purchases (note: constant supervision of product space and organization thereof in a multi-unit building).

• Prepare operational reports and analyses setting forth progress and adverse trends and make

appropriate recommendations. Understand and adhere to costing goals while meeting high level

quality and presentation.

• Set and maintain proper labor needs, functions, and budgets with chef team

• Set and maintain proper training, mentorship, and continued culinary education with team; create programming with chef team to create mentorship program and training with lined employees

• Exhibit commitment to Company core values in all work activities.

• Perform other duties as assigned.

Qualifications / Competencies

• Culinary School graduate or related training.

• 5+ years of related experience.

• Ability to handle multiple tasks and work well in environment with time constraints.

• Ability to develop, implement, and maintain systems for culinary staff and kitchen assistants.

• Ability to troubleshoot effectively.

• Demonstrated effective leadership skills including delegation skills.

Language/Math/Reasoning Ability

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions,

percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and

geometry.

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized

situations.

Computer Skills

• Basic personal computer skills including electronic mail, word processing, spreadsheet, graphics, etc.

Certificates

• None

Working Conditions & Physical Requirements

• Maintaining body equilibrium to prevent falling when walking, standing, or crouching on narrow,

slippery or erratically moving surfaces.

• Bending legs downward and forward by bending leg and spine.

• Standing, particularly for sustained periods of time.

• Raising objects from lower to a higher position or moving object horizontally from position to position.

• Using upper extremities to exert force to draw, drag, haul, or tug objects in a sustained motion.

• Well-lighted, heated and/or air-conditioned indoor restaurant setting with adequate ventilation.

• Wet or humid conditions (non-weather)

• Work in high, precarious places, where the possibility of falling exists

• Fumes or airborne particles

• Air contamination (i.e., dust, fume, smoke, toxic conditions, disagreeable odors)

• Toxic or caustic chemicals

• Extreme heat (non-weather)

Direct Reports / Authorities

• Reports to the Director of Operations