Chef de Cuisine - Liverpool, United States - Old Trail Tavern

Description

• Responsible for all culinary functions to include but not limited to: purchasing, recruitment, hiring, development of team members, recipe development, menu development, cooking, catering, reports, inventory, waste mitigation and overall cleanliness with adherence to all federal, state, local and company regulations.
• Maintains consistent, food quality food while ensuring Food Cost and Labor are at or below budgeted margins.
• Develops seasonal recipes, menus, prep sheets, and waste sheets.
• Ensures that prep sheets and waste sheets are complete and accurate and that recipes are followed to ensure consistency in production.
• Through close monitoring and constant coaching, ensure that every dish served is "picture ready" and prepared according to recipe standards.
• Directs and reviews with team proper food, occupational, and health safety standards to ensure a safe workspace.
• Responsible for assisting in full employee life cycle including: recruitment, hiring, onboarding, training, coaching, and terminations.
• Responsible for the ordering of goods and inventory systems, accurate record keeping, recording and evaluating monthly inventory, and notifying the Group Executive Chef of any outlying variances.
• Maintains contact with customers via table touches so as to be aware of customer acceptance of the menus. Develops working rapport with the staff. Works with the General Manager and Group Executive Chef to address customer complaints, suggestions, or requests immediately.
• Conducts weekly meetings with the General Manager
• Ensures kitchen areas are clean, neat, and efficiently arranged at all times.
• This is a handson position that requires an 85/15 balance of cooking and office work.
• Maintains the highest level of professionalism while interacting with all teammembers and guests.
• Performs other duties as assigned by the Group Executive Chef.

• Minimum 5 years of related experience.
• Highly motivated individual with a strong pulse on restaurant industry trends and a passion for fresh steaks and seafood.
• Minimum 2 years of supervisory experience.
• Demonstrated abilities in leadership, menu development, and plate presentation.
• Ability to work collaboratively across multiple departments.
• Must have a valid Driver's License.
• Excellent written/verbal communication, interpersonal and presentation skills.
• ServSafe Certified or the ability to obtain within 90 days of employment.
• Results driven with the ability to successfully manage a team in a fast paced work environment.
• Possess analytical skills to evaluate data and make operational decisions and solve problems.

• Medical, Dental, Vision, and Life Insurance
• Bonuses based on Food Cost and Labor Margins
• Cell Phone Stipend
• 3 Weeks PTO

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

• 3 years

• Yearly pay

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

• Bonus opportunities

• Casual dining restaurant

• Culinary experience: 5 years (required)
• Sous Chef or higher: 2 years (required)

• Liverpool, PA 17045: Relocate before starting work (required)