What are the responsibilities and job description for the Chef de Cuisine position at etta?
We are creating an unprecedented value-based ethos at etta collective.
Its focus? – our staff or what we consider, our family. Specifically, we will provide comprehensive benefits to ensure our entire team feels cared for, supported, and energized in all aspects of their lives.
We believe there’s more to work than “work,” and we will stop at nothing to keep our people first. Come grow with us!
Position: Chef de Cuisine (CDC) | etta Scottsdale Quarter
Have you ever dreamed of working in a dynamic, fast-paced environment where creativity and innovation are the keys to success? We are looking for a culinary professional and leader who thrives on the challenge of crafting unforgettable dining experiences for Guests.
Are you ready to take your skills and experience to the next level and lead a team of talented chefs and cooks in an environment that values culinary creativity and excellence? Look no further than etta Scottsdale Quarter.
Job Duties:
Its focus? – our staff or what we consider, our family. Specifically, we will provide comprehensive benefits to ensure our entire team feels cared for, supported, and energized in all aspects of their lives.
We believe there’s more to work than “work,” and we will stop at nothing to keep our people first. Come grow with us!
Position: Chef de Cuisine (CDC) | etta Scottsdale Quarter
Have you ever dreamed of working in a dynamic, fast-paced environment where creativity and innovation are the keys to success? We are looking for a culinary professional and leader who thrives on the challenge of crafting unforgettable dining experiences for Guests.
Are you ready to take your skills and experience to the next level and lead a team of talented chefs and cooks in an environment that values culinary creativity and excellence? Look no further than etta Scottsdale Quarter.
Job Duties:
- Oversee the culinary management team in regards to their control of purchase and inventory; negotiating prices and contracts, developing preferred supplier lists, evaluating usage reports, analyzing variances and taking corrective actions
- Always be developing strong management teams by providing ongoing coaching and training for your managers with the goal of replacing yourself
- With the Director of Culinary and Executive Chef, review P&Ls weekly and collaborate with the Partners to ensure compliance with expectations
- Know and understand all profit loss centers within four walls with the goal of a minimum of 20% profit margin for your restaurant
- Review sales trends, profit goals and spending with financial team – and create solutions for increased revenue and reduced spending
- Regularly review corporate and restaurant-specific standard operating procedures (SOPs) – and ensure that your team is continuously learning and teaching others
- Continuing to recruit exceptional staff members at all levels of the Back of House and ensure they’re properly trained to execute their job duties above expectations
- Run pre-shift meetings with great aplomb
- Work with the General Manager and Front of House management team to guarantee food quality and 100% guest satisfaction by auditing menu items
- Maintain a safe, secure, and healthy work environment by establishing and enforcing sanitation and safety standards and procedures to prevent any and all workers comp issues
- Resolve any staff issues by including partners and HRs as needed
- Maintain and train company principles throughout your tenure
- Participate in the weekly manager meeting, reporting a summary of the back of house operations including COGS, wins and losses, labor, and other notable additions
- Strictly adhere to all financial plans and budgets
- Provide leadership in staff engagement, satisfaction, and retention
- Comply with corporate and restaurant-specific standard operating procedures (SOPs)
- With the assistance of the Director of Culinary and Executive Chef of etta, oversee food and labor costs
- Development of the menus, seasonal
- Track purchasing, inventory, and prep production
- Run the line of etta and ensure quality service
- Ensure maintenance of quality standards
- Communicate clearly with managers, kitchen, and other support staff
- Resolve any staff issues by including partners and HR as needed
- Maintain company and train company principles throughout your tenure
What You Need to Bring to the Table:
- Strong passion and dedication to food, beverage, and hospitality
- Polished, professional, and energetic approach to management
- Work to continually increase revenue through creative problem solving and innovative methods of menu development
- Must be available for ownership phone calls, including “after” hours and weekends
- Report to ownership on operations wins, losses, and areas in need of improvement
- Nice to have experience: Toast, Restaurant365, Seven Rooms, Google Suites (Gmail, Google Meet, Sheets, Docs)
This role requires the ability to move and lift up to 50 lbs. Standing, sitting, or walking for extended periods of time and ensuring a professional appearance are also required
Benefits & Perks:
Benefits & Perks:
- Full Benefits, including Medical, Vision, Dental Insurance, and more
- Paid Sick days, Paid Vacation days, Paid Parental Leave, and even Paid Time to Volunteer with Charities
- Generous food & beverage discounts in our restaurants
- Management Bonus Programs and Leadership Development
- Career Growth Opportunities
Etta Collective is an equal opportunity employer committed to hiring a diverse workforce and supporting an inclusive culture. Etta Collective does not discriminate on the basis of disability, gender, veteran status, or any other basis protected under federal, state, or local laws.
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