Salary: $80,000 – $85,000
Job Title: Chef de Cuisine
Summary: Works as a liaison between related departments and oversees all aspects of the kitchen to ensure high standards of food quality and eye appeal by performing the following duties personally or through subordinate supervisors.
Duties and Responsibilities include the following. Other duties may be assigned.
- Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.*
- Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.*
- Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.*
- Directs food apportionment policy to control costs.*
- Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.*
- Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.*
- Tests cooked foods by tasting and smelling them.*
- Devises special dishes and develops recipes.*
- Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices.*
- Establishes and enforces nutrition and sanitation standards for restaurant.*
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
Manages employees. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 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 stand; walk; use hands; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 50 pounds.