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Chef de Cuisine – Boutique Hotel


One Haus

Salary: $85000 – $90000


A minimum of 3 years of Food and Beverage experience is required. An intimate working knowledge of culinary standards and management execution with an entrepreneurial spirit to create and mentor superior culinary talent is essential. Capability in managing banquets is preferred. Prior experience and success running expo in a busy kitchen is necessary. In addition, strong financial acumen with the proven ability to oversee cost control, labor management, and bottom-line profitability.

Necessary Skills And Attributes

  • Minimum of a culinary certificate (or equivalent) and 3 years’ experience. However, a combination of experience and/or education will be taken into consideration
  • Excellent verbal, comprehension, listening and problem solving skills
  • Excellent reputation for presenting an interesting, well-prepared menu.
  • Several years of culinary managerial experience.
  • Ability to deal with a diverse staff and to operate efficiently despite stressful time pressure.
  • Interpersonal and time management skills
  • Adaptability

Essential Job Functions


Assisting the Executive Chef to:

  • Generate and maintain a positive morale, professional, and educational environment
  • Make decisions that are in the best interest of the guest, employees, and business
  • Develop and coach team, while encouraging growth

Foundation & Growth— The Business

  • Buys or supervises purchase of food daily, taking advantage of fresh foods in season and developing a roster of reliable merchants of quality foods.
  • Plans plating of food to maximize the visual impact and checks to make sure that the presentation is proper.
  • Responsible for care and maintenance of all equipment in food department.
  • Monitors receipt of supplies and proper storage.
  • Inspects kitchen and dining room to ensure that proper hygiene and safety standards are strictly observed and that the dining room is always pristine and attractive.
  • Responsible for care and maintenance of all equipment in food department.
  • Inspects all refrigerators and storerooms for excessive inventories, over-preparation and spoilage, and to ensure that sanitation is maintained in all food and beverage areas.
  • Follow all BOH protocols to ensure consistency, to include line checks, SAFE walkthroughs, time and temperature logs, HACCP planning, and health department protocols
  • Responsible for maintaining open lines of communication between all departments.
  • Be forward thinking in terms of sustainability and waste management
  • Participate in all marketing or sales needs

Foundation & Growth— The Team

  • Hires kitchen staff, draws up work schedules, evaluates job performances, and recommends discharging of unsatisfactory employees.
  • Trains all culinary staff as necessary to prepare new and unfamiliar recipes.
  • Works with front of house staff to ensure they are well trained and used efficiently to provide prompt, polite service.
  • Ensure proper staffing levels that meet budgeted labor percentages
  • Assist in completion of performance reviews for all BOH managers and employees

Drive Results

  • Maintain daily labor reports and ensure minimal or no overtime
  • Sustain employee files and documentation of performance
  • Helps forecast food and labor costs
  • Control all food and labor costs to not exceed budget
  • Actively speak to farms, producers, and purveyors to ensure best pricing, while guaranteeing quality
  • Complete or oversee weekly payroll
  • Complete weekly inventory
  • Participates in weekly P&L meetings

Performs other duties as requested by Executive Chef

Physical Demands and Work Environment

The work that restaurant cooks do is both physically and mentally demanding. They are on their feet much of the time.  Cooks typically work about forty hours a week. However, because the restaurant serves the public and is open seven days a week, cooks may work longer, irregular hours.

The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those an employee encounters while performing the essential functions of this position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk. The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee may frequently lift and/or move up to 25 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing.

While performing the duties of this job, the employee is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud.

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position.  Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities.  To perform this job successfully, the incumbents will possess the skills aptitudes and abilities to perform each duty proficiently.  Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others.  The requirements listed in this document are the minimum levels of knowledge, skills or abilities.

Tagged as: Chef de Cuisine - Boutique Hotel