Job Description

Job Description

Job Description

DESCRIPTION: 

Renowned Michelin-starred restaurant in San Francisco is seeking a Chef de Cuisine who will serve as the Chef/Owners right hand. The Chef de Cuisine will be responsible for the restaurant’s day to day culinary operations, including seasonal menu development, food purchasing, food preparation and production, and culinary team management. Your sphere of control and responsibility will include directing the sustained success, growth, and overall asset management and facility maintenance of the restaurant as measured by total revenue and net income in relation to budgeted goals and owner's objectives. Fundamental to your position is an understanding of the owners’ vision and plans for the restaurant and your ability to communicate and execute it effectively. You will adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation, and cleanliness.

Job duties include, but are not limited to:

• Promote, work, and act in a manner consistent with the mission and values of the restaurant
• Develop seasonal, product-driven menus in collaboration with Chef/Owner. 
• Ensure that all food and products are consistently documented, prepared, and served according to the restaurant’s recipes, portioning, cooking, and serving standards, equivalent to a three star Michelin rating.
• Instruct Sous Chefs, Chef de Parties and Commis teams in the preparation, cooking, garnishing, or presentation of food.
• Determine production schedules and staff requirements necessary to ensure Michelin-level service.
• Check the quantity and quality of all received products.
• Plan, direct, or supervise the food preparation and/ or cooking activities of private dining and supporting Culinary Team, and Pastry department.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas. Check and maintain proper food holding and refrigeration temperature control points.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Work with restaurant GM to plan and price menu items, establish portion sizes, and prepare standard recipe/dish documentation for all new menu items.
• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
• Coordinate planning, budgeting, or purchasing for all the food operations.
• Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on Collaborate with Executive Sous Chef and Sous Chef teams.
• Implementing all personnel policies/decisions as outlined in the Employee Handbook
• Provide orientation of company and department rules, policies, and procedures to new kitchen employees. Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.

REQUIREMENTS:

• Culinary Degree preferred
• Michelin starred culinary and leadership experience
• Proven ability to lead a team 
• Must have strong attention to detail and a calm/cool demeanor (no yelling)
• Proven experience in a comparable role
• Strong seasonal food and beverage knowledge
• Computer proficiency using Microsoft Suite and MICROS POS
• ServSafe Food Handler Manager certification

BENEFITS:  

• Competitive Salary ($125-140K)
• Full medical/dental/vision
• PTO
• Dining Discounts
• Wine Discounts
• Commuter Discounts
• Five day work week
• Relocation assistance offered
• Temp housing available
• EOE

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