Chef de Cuisine

The Role:

A successful Chef de Cuisine will have 4+ years experience managing the line for high volume restaurants in an upscale food focused environment. They will also have knowledge/ experience of international cuisines and competency of French culinary techniques including stocks, mother sauces, braising, roasting, sautéing, grilling and baking. The Chef de Cuisine is accountable for the quality, consistency and production of the restaurant kitchen. They will exhibit their culinary talents by personally performing tasks while leading the staff and managing all food related functions. As the Chef de Cuisine you will encourage staff development and promote a positive experience for staff and guests while achieving profit and loss goals. You will be in charge of all aspects related to BOH operations and will report directly to the General Manager.

Core Work Activities:

• Oversee, maintain and manage food and service quality
• Partner with the General Manager to ensure a positive and collaborative environment
• Lead by example and set the tone for health, safety and cleanliness throughout the property
• Assess, implement and manage service standards by ensuring consistency across operational procedures.
• Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions
• Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations
• Forecast financial trends to control labor, food and other controllable costs
• Coordinates menus, purchasing, staffing and food preparations.
• Manages kitchen inventory including ordering, pricing, cost control and monthly inventory with chosen company software, MarginEdge.
• Maintains food preparation handling and correct storage standards
• Assists in developing daily and seasonal items for the restaurant
• Estimates daily restaurant production needs
• Supervises and coordinates activities of cooks and workers engaged in food preparation
• Leads shift teams while personally preparing food items and executing requests based unrequited specifications
• Ensures employees are cross trained to support successful daily operations

Qualifications:

• 4+ years of successful kitchen experience
• Thrive in high volume, scratch kitchen and upscale food focused environments
• Strong problem resolution skills
• Exceptional organizational skills and a keen eye for detail
• Effective communication skills and the ability to navigate important conversation
• Basic computer skills
• Reliable transportation

Physical Demands and Work Environment:

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Must be able to pull, push and lift up to 50 lbs.
• Continuous repetitive motions

Compensation:

Competitive Pay: Base salary, performance based bonuses (paid quarterly) and PTO benefits

Comprehensive Health Insurance: including medical, dental and vision

Life Insurance

Employee Discounts

Winstons Restaurant Group, LLC. Is an equal opportunity employer and we celebrate diversity in all aspects of our workplace. Please note that the above job description is intended to describe the general requirements to perform this position and not an exhaustive list of all duties and responsibilities. Employment is voluntary and “at will” meaning you can leave, or we can part ways, with or without notice, and with or without reason.

Restaurant located in 880 Ronald Reagan Drive, Evans, GA, United States, 30809