What are the responsibilities and job description for the Chef De Cuisine position at STARR Restaurants?
At STARR Restaurants the Chef de Cuisine is a leader in one of the most dynamic and diverse collection of high-end, high-volume restaurants in the country. With a proven commitment to excellence, STARR Restaurants has been the recipient of awards and recognition including two 2017 James Beard Awards. The Chef de Cuisine works to support the Executive Chef in developing and operating a cost-effective kitchen, meet or exceed Guest expectations and deliver the high-quality food that delights the senses.
ESSENTIAL RESPONSIBILITIES:
Leadership
- Supervising the kitchen to ensure preparation for service of all stations; coordinating all activities concerning food preparation, kitchen, and storage areas.
- Conducting proper pre-meals and other educational seminars with front of the house employees.
- Making consistent decisions in the best interest of the guest, the employees, and the owner.
Build the Business
- Participating in recipe and menu development and maintaining the in-house core recipe files.
- Assisting the Executive Chef in achieving a strong financial performance for the restaurant, including monitoring and maintaining all cost control centers, analyzing monthly Profit and Loss statements, overseeing all aspects of purchasing within the kitchen, and ensuring effective ordering and receiving of products.
- Ensuring the strict adherence to STARR standards of quality for food served to include: freshness, proper handling & storage, proper use of techniques and cooking procedures, taste, portion size, and presentation.
Build the Team
- Developing a cohesive team by assisting the Executive Chef in the recruiting, hiring, training, and performance management of the culinary team.
- Taking an active role in assessing the status of the current chef team, assisting the Executive Chef in developing action plans to address the developmental issues and goals of each team member.
Drive for Results
- Maintaining high standards in all areas of security, safety, cleanliness, and sanitation; ensuring that all Health Department regulations are enforced on a daily basis.
- Verifying that quality standards, department rules, policies and procedures are maintained by kitchen employees.
- A minimum of 3 years of culinary experience as a Chef de Cuisine or Executive Chef in a well-rated restaurant
- Prior success with menu reengineering/menu development
- Prior experience and success in running expo in a busy kitchen
- Strong administrative skills and prior experience managing the purchasing and scheduling aspects of a kitchen
- Experience hiring, training and mentoring salaried Sous Chefs and hourly BOH staff.
- Ability to drive performance and results of a diverse culinary workforce
- A minimum of an Associate's degree from a culinary school/university - preferred
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