Chef de Cuisine (British)
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Key skills for this role
About the Role
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff a.
Key Skills for This Role
Responsibilities
- Accountable for quality, consistency, and production of the restaurant kitchen
- Coordinate menus, purchasing, staffing, and food preparation
- Supervise and manage restaurant kitchen employees
- Develop and train team members
- Ensure sanitation and food standards are achieved
- Manage day to day operations and ensure guest satisfaction
Requirements
- Experience as a Chef de Cuisine or similar leadership role in a restaurant
- Knowledge of culinary techniques, menu planning, and food safety
- Ability to manage budgets and control costs
- Strong leadership and team management skills
Full Job Posting
Job Summary
- Accountable for the quality, consistency and production of the restaurant kitchen
- Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
Ensuring Culinary Standards
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant
- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
- Maintains food preparation handling and correct storage standards
- Recognizes superior quality products, presentations and flavor
- Plans and manages food quantities and plating requirements for the restaurant
- Assists in developing daily and seasonal menu items for the restaurant
- Estimates daily restaurant production needs
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Leading Kitchen Team
- Supervises and coordinates activities of cooks and workers engaged in food preparation
- Leads shift teams while personally preparing food items and executing requests based on required specifications
- Supervises and manages restaurant kitchen employees
- Managing all day to day operations
- Ensures employees are cross trained to support successful daily operations
- Establishes and maintains open, collaborative relationships with employees
Establishing and Maintaining Restaurant Kitchen Goals
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
- Understands the impact of kitchen operation on the overall property financial goals and objectives
- Effectively investigates, reports and follows up on employee accidents
Ensuring Exceptional Customer Service
- Provides services that are above and beyond for customer satisfaction and retention
- Manages day to day operations, ensuring the quality, standards and meeting the expectations of the customers
- Empowers employees to provide excellent customer service
- Handles guest problems and complaints
Managing and Conducting Human Resource Activities
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
- Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes
- Manages employee progressive discipline procedures
- Participates in the employee performance appraisal process
- Assists as needed in the interviewing and hiring of employee team members
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