One Haus Recruiting

DESCRIPTION: 

The Chef de Cuisine is responsible for providing culinary direction and leadership for this new, ingredient driven taqueria using traditional technique with modern approaches in Las Vegas. In collaboration with the Director of Culinary, and our award winning Mexican Cuisine Chef, the CDC will drive the strategic direction and development of this exciting new operation. They are responsible for leading the culinary team of about 15 (60 seats) in achieving exceptional quality of food while actively managing the financial goals of the kitchen operation, monitoring the performance, maintaining the kitchen service standards, and ensuring exceptional dining experiences with a creative approach to authentic Mexican cuisine.

REQUIREMENTS: 

• Provide leadership to create a culture and work environment based upon respect
• Providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
• Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in food delivery, sales, costs, employee retention and guest satisfaction
• Develop recipes and input into the recipe database
• Participate in the development of the annual budget, marketing plans and objectives and manages within those approved plans
• Monitor and analyze each kitchen cost centers financial performance and contribution to the restaurant’s profitability
• Develop, implement, and monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Implement and maintain F&B marketing and other marketing activities and restaurant programming initiatives
• Coordinate operations with other restaurant departments to ensure efficient service
• Understand all policies, procedures, standards, specifications, guidelines, and training programs for our restaurant group
• Fill in where needed to ensure guest service standards and efficient operations
• Continually strive to develop the staff in all areas of managerial and professional development
• Ensure that policies on employee performance appraisals are followed and completed on a timely basis
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the employees and guests
• Investigate and resolve guests complaints regarding food quality, service, or accommodation
• Ability to work independently and with all levels of leadership in a fast paced environment
• Team player with enthusiastic outlook and creative mind
• Strong organizational skills and attention to detail

CUISINE SPECIFIC

• Proficient knowledge of Mexican American cuisine, ingredients, and trends
• Overall knowledge of various tortilla ingredients, equipment, and processes

BENEFITS: 

• Competitive Compensation ($80k)
• 10% Bonus structure
• Medical, Vision, Dental
• PTO
• 401K 
• Free Parking
• Dining Perks
• Relocation Assistance
• Company-wide growth opportunities
• EOE