Culinary Chef - Chef de Cuisine
- Employer
- Red Mug Diner
- Location
- Orlando, Florida
- Salary
- Open
- Posted
- Aug 22, 2016
- Closes
- Oct 21, 2016
- Industry
- Restaurant
- Category
- Food / Beverage, Management
- Contract Type
- Permanent
- Hours
- Full Time
Chef de Cuisine
Education/Culinary Experience:
- Minimum five year’s experience as an independent Restaurant Chef, culinary degree, four year’s of experience as a Sous Chef, and five years related culinary experience
- Proficient in all stations in the kitchen and demonstrated leadership abilities
- Proficient in control labor/food cost, be safeserv manager certified, and have relations with food distributors
Culinary Skills:
- Absolute Passion for food and cooking
- Desire to grow into an ownership position
- Demonstrates, inspires, and takes ownership of clean work habits, and a safe, clean work area
- Ability to lead a large culinary team in effective food handling, sanitation, and hygiene practices
- Ability to develop, maintain and manage an effective HACCP program
- Ability to develop HAZCOM, MSDS sheets, and appropriate procedures
- Absolute proficiency with all tools in the kitchen, knife skills, and measurements
- Ability to instruct culinary staff in consistently producing standardized recipes and plate presentations
- Ability to convert recipes
- Proficiently in oversight and inspiration of culinary staff in creation of new menu items consistent with company standards
- Proficient with basic ingredients and with ingredients specialized to the restaurant
- Proficient with all cooking methods and ability to produce with little instruction
- Proficient with all kitchen equipment
- Proficient with all smallwares
- Proficient with all culinary techniques
- Proficient in all culinary positions
- Proficient in all butchering, fabrication, and full utilization of raw animal proteins
- Consistently provides good judgement of food quality, quantity, and production
- Strict consistency in adherence to aforementioned culinary skills
- Consistent entertaining management style within a guest service focus in a show kitchen environment
Management Skills
- Ability to build and maintain guest relations and satisfaction measurements
- Ability to maintain company specified cost controls and accurate inventory
- Ability to produce and deliver on budgets
- Ability to manage accounts payable and receivable
- Ability to hire and fire staff based on company guidelines
- Ability to conduct team building exercises and develop training programs
- Ability to analyze P&L statements and isolate and manage variances
- Ability to consistently meet company specified financial goals
- Ability to enhance labor and food cost synergy producing more for less
- Ability to manage multiple purveyors and mitigate costs associated with purchasing
- Ability to consistently develop menu items and associated implementation skills including costing, inventory utilization, training, and sales direction
- Ability to develop infrastructure systems including checklists, diagrams, and recipe management
- Consistently maintain company and facility assets with maintenance management and loss prevention procedures
Job Knowledge:
- Expert practice of kitchen lingo, etiquette, and culture
- Expert Knowledge of culinary terms
- Expert Knowledge of modern and classical cooking
- Expert Knowledge of specialized ingredients and culinary trends
- Absolute knowledge of food cost and profit margins
- Absolute control and mitigation of spoilage
- Effective utilization of POS, Recipe Software, MS Office and other company computer equipment
Leadership Abilities:
- Ability to take direction from ownership team and business partners
- Ability to respond positively to criticism and take ownership of
- Ability to retain a diverse culinary team with positive influences
- Desire, Passion, and Enthusiasm
- Team leader
- Expert Communication skills coupled with the ability to disseminate information to entire staff
- Demonstrates leadership in the kitchen
- Ability to train others in sanitation, HACCP, safety standards, and all kitchen stations
- Ability to make independent decisions responsibly
- Ability to operate autonomously
- Ability to delegate tasks
- Ability to plan daily production requirements
- Ability to schedule labor hours based on business levels
- Ability to partner with front of the house service staff and management
Specifics:
- Conduct business in a professional manner
- Adhere to Operational and Management Protocol
- Complete Accountability for all culinary workstations and daily operations including:
- Daily inventory and food management
- HACCP
- Station Checklists
- Railroad Duty’s
- Daily Mise en Place
- Prep Lists
- Production and Recipe Consistency