Chef De Cuisine

Job Description

Job Description

The Chef de Cuisine is responsible for assisting the Executive Chef in overall kitchen operation, ensuring maximum guest satisfaction, through planning, ordering, organizing, directing, and controlling the kitchen operation.

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also assists in supervising all culinary areas to ensure safety, sanitation, and consistent, high-quality product is produced.

CRUCIAL DUTIES AND RESPONSIBILITIES

• Plan purchases and product use with Purchasing Chef and Receivers
• Hire, train, and supervise foodservice team members
• Able to make recommendations to the Executive Chef regarding succession planning
• Identify strengths and weaknesses and provide timely feedback to the individual team members
• Ensure that all food preparation equipment is being used safely and correctly, and that it is cleaned and maintained to a high standard
• Ensure that all food preparation equipment is being used safely and correctly, and that it is cleaned and maintained at a high standard.
• Establish and maintain a regular cleaning schedule for all areas of the food service operation
• Safeguard all food preparation team members by implementing training to increase knowledge about safety, sanitation, and accident prevention
• Ensure that all meetings are well planned and results oriented
• Ensure that guests are always receiving an exceptional dining experience
• Able to work with Executive Chef to develop recipes and techniques for food preparation and presentation
• Evaluate food products to ensure that quality standards are maintained
• Interact with guests to evaluate product quality and service levels
• Responds to and handles guest problems and complaints
• Ability to interact positively with supervisors, management, and coworkers to promote a team effort and maintain a positive and professional approach
• Ability to adhere to strict production deadlines
• Ability to come to work regularly and on time, to follow directions, to take criticism, to treat others with respect, and to refrain from insubordinate behavior

LANGUAGE SKILLS

• Ability to read, analyze, and interpret professional journals, technical procedures, and regulations.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from managers, suppliers, employees, or clients.

COMPUTER SKILLS

• Working knowledge of various pieces of software (i.e. Outlook, Excel, Power Point, Word, etc.)

MATHMATICAL SKILLS

• Ability to calculate various figures including food cost, and portion sizes

REASONING ABILITY

• Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule formats.

CERTIFICATES AND LICENSES

• ServSafe
• ChokeSaver
• Certificate of Allergen Awareness
• Driver’s License

PHYSICAL REQUIREMENTS

• Regularly required to speak, hear and listen
• Required to stand, walk, sit, stoop, crouch, or kneel
• Required to use hands
• Required to reach and lift with hands and arms
• Occasionally lift or move up to 50 pounds, sometimes repeatedly
• Ability to see at close range, and see at a distance

BENEFITS

Daytime Schedule, No Weekends

Paid Vacation

Paid Holidays

401k with Employer Match

Subsidized Health and Dental Insurance

Reimbursement for applicable certificates

Free Membership to full-feature Gym on location

...and more

Job Type: Full-time

Gourmet Caterers is New England's leading caterer

Company Description

Gourmet Caterers is New England's leading caterer