Job description
Job Overview
We are looking for an admirable Chef de Cuisine to lead and inspire our kitchen staff in the creation of culinary masterpieces. The Chef de Cuisine will be responsible for organizing the kitchen operations, hiring and training kitchen staff, collaborating with restaurant management, Executive Chef and optimizing staff productivity.
To ensure success, the individual should have excellent leadership skills with experience managing a team of kitchen staff in a high-pressure environment. Top candidates are creative individuals with a passion for great food and excellent service.
The Chef de Cuisine is responsible for supporting the Director of Food & Beverage in overseeing the day-to-day culinary operations of the Club.
As such a managing partner, the Chef de Cuisine shall oversee training and development of all kitchen personnel to ensure only the highest quality in prepared foods and meals for club members and their guests.
Primary responsibilities include recipe development/standardization, plate presentation, as well as inventory control, and a good understanding of a la carte and banquet revenue generation. Further, strong knowledge and abilities relative to product purchasing and expense control, as well as payroll expense control (and related forecasting/budgeting) are also primary responsibilities of the Chef de Cuisine.
Of additional and vital importance, is the Chef de Cuisine’s ability to foster positive and productive relationships with all fellow employees, members and guests, by successfully applying diplomacy, tact, fairness, and professionalism to nurture a team environment.
Finally, the Chef de Cuisine will maintain a well-organized, clean and safe kitchen environment, which is always in full compliance with State health and safety codes.
Role and Responsibilities
- Ensuring that all food meets the highest quality standards and is served on time.
- Planning the menu in collaboration with the Executive Chef and designing the plating presentation for each dish.
- Coordinating kitchen staff, and assisting them as required.
- Hiring and training staff to prepare and cook all the menu items.
- Stocktaking ingredients and equipment, and placing orders as needed.
- Enforcing best practices for safety and sanitation in the kitchen.
- Creating new recipes to regularly update the menu.
- Keeping track of new trends in the industry.
- Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
Qualifications/ Skills
- 5+ years of experience in a similar position in a fine dining restaurant.
- Experience with catering events up to 300 people.
- In-depth knowledge of food principles and best practices.
- Passion for creating incredible food that delights and attracts customers.
- Excellent communication skills and leadership qualities.
- Ability to thrive in a high-pressure environment.
- Creative, innovative thinking.
- Exceptional standards for cleanliness, health, and safety.
- Experience managing inventories and stocktaking.
Please note this job description is intended to convey information essential to understanding the scope of the job and the general nature, level and expectation of the work to be performed. It is not designed to cover a complete list of qualifications, skills, efforts, duties, responsibilities or activities associated with this position, as they may change at any time, with or without notice.
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