Chef de Cuisine - Los Angeles, United States - Park Hospitality

Description

Park Hospitality (Donna's, Lowboy, Bar Flores) is looking for a Chef de Cuisine

We are a small, growing group of neighborhood bars and restaurants with a strong sense of community and hospitality.

Our first venue, Wolf and Crane, is a Japanese whisky and cocktail bar in Little Tokyo that just celebrated its 10-year anniversary.

On Sunset in the heart of Echo Park, we operate Bar Flores, a female-centered and latin inspired cocktail bar, Lowboy, a neighborhood bar with everything you could want, easy atmosphere, good drinks, and delicious smash burgers, and most recently, Donna's, an East-coast inspired, Italian red-sauce joint that feels like a nightly dinner party.

In all of our venues we strive to create comfortable spaces where our guests feel at home.

We are looking for an experienced Chef de Cuisine to oversee daily kitchen operations and lead our BOH teams at Donna's, Lowboy and Bar Flores.

The Chef de Cuisine is responsible for employee coaching, training and development, management of inventory, cost of goods and ordering, and ensuring that all aspects of operation comply with applicable company policies.

You will be held responsible for the performance of the BOH team, the successful execution of service, and ensuring consistent execution of our product to a high standard.

Responsibilities include, but are not limited to:

• Leading Service
• The CDC will play an active role in nightly service, whether expediting or cooking on line.
• Lead by example through clear communication and guide cooks towards success.
• Ensure food is always meeting or exceeding the expectations of our guests.
• Oversee daytoday food preparation and line execution for the restaurants in accordance with established systems and procedures.
• Work closely with frontofhouse staff to ensure smooth service and guest satisfaction.
• Management and Coaching of BOH Team
• Assist Executive Chef in hiring, training, supervising, and scheduling of hourly employees in accordance with cost controls and forecast needs.
• Train new employees in preparing, cooking and presenting food in accordance with established recipes and standards.
• Grow Sous Chef team through continued education and task delegation.
• Evaluate team performance and take appropriate corrective action as needed to hold team members accountable.
• Create a positive environment in which all employees have the ability to maximize their potential.
• Be a part of an inspirational leadership team and developer of talent.
• Ensure that all safety and security policies and procedures are followed and immediately corrected, and report unsafe behavior and conditions
• Kitchen Organization
• Ensure the team is maintaining a high level of cleanliness and organization.
• Audit food storeroom items and storage to maintain consistent quality products and ensure adherence to all health code requirements.
• Address all R+M issues in a timely manner.
• Ordering and Inventory
• Oversee ordering and daily reception of product from vendors, inspect quality, safety, accurate pricing, and consistency of all items, and oversee storage and inventory of product.
• Assist in taking daily inventory of products to create orders for all vendors, as necessary.
• Assist in taking monthly inventory to produce data needed for end of period COGS and P&L analysis.
• Maintain inventory levels and control food costs through effective purchasing and waste management.
• Menu Development
• Collaborate with Executive Chef and Executive Sous Chef in menu development, testing, ideation, and dish creation

More detail about Park Hospitality part of Park Hospitality