CHEF DE CUISINE

JOB TITLE: CHEF DE CUISINE STATUS: Full-Time , Exempt JOB CLASSIFICATION: Service/BOH DEPARTMENT: Operations SUPERVISOR: Owner/Operator POSITION SUMMARY Reporting to the company’s Owner/Operator, is responsible for overseeing and managing all aspects of the companies culinary operations. This position will lead the operating Amari culinary team culinary team and ensure the property achieves stated objectives in culinary quality, employee retention, communication and awareness, guest service and satisfaction, food quality and sanitation. This role will work to ensure standard operating procedures, best people practices and compliance, and service standards are consistently met at all properties. GENERAL EXPECTATIONS Act with integrity, honesty and knowledge that promote the culture, values and mission of AMARI Italian Kitchen & Wine Shop Restaurants and our Partners. Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative. Displays consistent attention to detail and follow through of all restaurant policies and procedures. Represents the restaurant professionally through effective communication, cooperation, and relationships. Understands the value and relationship of partners and investors. Collaborates with the team to create a positive culture and restaurant work. environment; fosters opportunities for the team to learn, grow and develop their abilities. Drives and creates a positive culture of learning and development. Leads staff to ensure that service standards are consistently adhered to through guest feedback, reviews, and secret shop reports. Understands and complies with all standard operating procedures. Offer positive solutions to problems or issues and be a voice that is part of the decision making team. ESSENTIAL JOB FUNCTIONS includes the following. Ensures restaurant meets SNHD & NCHD standards. Responsible for upholding the highest standards, culture and philosophies set forth by said company; Accountable for financial productivity, P&L control, purchasing, purveyor/supplier bargaining; Accountable for the entirety of kitchen functions; Creation of training programs for BOH salary and BOH hourly employees; Maintain meticulous relationships with the business partners as a representative for said company; Responsible for managing BOH critical path items, OS&E sourcing & procurement, training, compendium and hiring path; Organize, coordinate, and execute culinary operations documents as stated by the company. Assumes 100% responsibility for the quality and integrity of products served. Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance to restaurant receiving policies and procedures. Collaborate with all culinary teams to ensure timely completion of mise-en-place production in compliance with restaurant standards. Responsible for production work to benefit the restaurant: Butchering, Pasta, Bread, Charcuterie, Braises, Stocks, and Marinades. Consolidates product and maintains order, rotation and cleanliness of the walk-in coolers, low-boy coolers, and production line. Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner. Assists in the management of kitchen staff, including prep and stewards. Participates in ordering, menu development, and recipe development. Documents new kitchen recipes in the standard corporate format. Work as a member of the team to ensure success in all stations and areas of the restaurant. Fill in where needed on stations to ensure that service standards and efficient operations are met. Maintain a hygienic and safe work environment at all times. Reports to work punctually and assist in the event of an emergency outlined within restaurant standards. Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda. Ensure th…

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