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Posted : Sunday, February 04, 2024 11:12 PM
The Chef de Cuisine is responsible for overseeing the day to day operations of the restaurant along with creating a superior culinary experience for the guest.
He/she is responsible for maintaining the quality standards of the operation in regard to menu development, execution of food and personal development.
He/she meets with the Executive Chef, Corporate Chef on a regular basis to discuss current and upcoming issues in the restaurant.
ESSENTIAL FUNCTIONS: · Marketing Ambassador: the Chef de Cuisine is a critical marketing ambassador for the company.
The Chef de Cuisine must embody all that the company stands for to the staff, guests and the media.
The Chef de Cuisine must actively cultivate positive word of mouth and positive media for the restaurant.
· Lead Manager: o Must support and nurture their relationship with the lead management team o Must be willing to give and accept constructive suggestions, and to take a role in management of the entire restaurant · Menu Development o Continually develop menu items to reflect positive knowledgeable food image o Maintain seasonal specials based on product availability and cost o Change menus (brunch, lunch, dinner, dessert, and parties) a minimum of twice a year to reflect seasonal changes, i.
e.
fall and spring o Be responsible for food cost, and reflect that responsibility thru proper costing techniques o Provide flexibility with regards to guests’ special request o Work with purchasing for the proper utilization of products to avoid waste · Cleanliness/Sanitation o Work with the kitchen managers to reach the cleaning standards for the operation o Ensure that his staff is following the proper procedures in attaining these goals and that they are held accountable.
This includes before, during, and after service.
o Maintain a high level of personal cleanliness on the job for themselves and their staff, including: § Personal hygiene – clean hands and fingernails, any open cuts covered, covered and clean hair, proper grooming habits § Uniforms – wears clean, well fitting uniforms.
Maintains professional image.
§ Clean working areas – both his/her immediate station as well as any other areas, walk-ins, and storage areas § Respect for equipment – by taking responsibility when using the equipment, maintaining the equipment as well as parts o Observe and enforce proper sanitation procedures at all times o Take the necessary steps to educate cooks and kitchen managers to proper sanitation procedures · People o Supervise the culinary staff which requires developed managerial skills and people skills, as well as training, coaching, and teaching o Develop effective communication techniques to maintain working relationships with each member of the kitchen staff o Effectively communicate with sous chefs and management staff creating a team spirit of leadership o Be aware and hold staff accountable for company policies, procedures, and standards o Participate in the selection of cooks thru recruiting, interviewing, reference checks and the hiring procedure o Develop an effective written training program for each station.
Appoint trainers and communicate with them weekly o Develop a positive, supportive working relationship with front of house managers.
Communicate daily.
o Respect meeting times o Communicate daily with purchasing manager o Communicate daily with Executive Chef · Maintenance o Hold cooks accountable for maintaining equipment i.
e.
parts, usage o Communicate with operations manager or maintenance to properly fix equipment as needed o Communicate with owners, Executive Chef when new or replacement equipment is needed · Budget, Management & Profit: o Participate with owners, Executive Chef, General Manager and managers to agree on proper goals for food cost, labor cost, and misc.
expenses relating to the kitchen o Work with purchasing agent, sous chefs and culinary management staff to build menus around availability, quality, and cost of products o Communicate daily with purchaser and culinary staff as to any items needed to be utilized o Cost all specials with purchaser prior to putting on menu o Work with purchaser, sous chefs and culinary management staff to take a systematic approach to maintain cleanliness and organization, i.
e.
rotating cleanups, product rotation, etc.
o Work with purchaser, sous chefs, culinary management staff and front of house managers to record any and all waste, i.
e.
server errors, product spoilage, customer errors, etc.
o Work with all managers to maintain security o Work with budget manager to develop a realistic monthly labor budget.
Schedule within these parameters.
o Work with budget manager to monitor labor daily and weekly o Manage all overtime hours and dollars.
o Adjust payroll schedules to reflect business fluctuations · Focus: maintains an awareness of the effect of all actions upon the dining experience of the guest, and makes any decisions based on their impact on the guest REQUIREMENTS: · High school diploma.
Some college and/or college degree preferred.
· Minimum of 5 years of experience in a progressive culinary role, preferably in a high-volume and/or fine dining restaurant · ServSafe certification required (can be received in-house) · Ability to read and write in English with excellent verbal, interpersonal and communication skills · Strong organizational, multi-tasking, time management, follow-up and analytical skills with solid attention to detail and accuracy · Proficiency in Microsoft Office programs, especially Excel · Ability to learn industry specific accounting software (such as Compeat, Res Source, Micros, etc.
) · Internet skills including use of e-mails (Microsoft Outlook) and information gathering · Ability to work in a team-oriented, fast-paced environment with a customer service orientation · Strong managerial skills and able to successfully prioritize and manage multiple responsibilities · Must be able to get along with co-workers and manage subordinates as a team · Be flexible and eager to learn new things while thinking analytically and creativity · Must maintain a strong professional presence and present a well-groomed appearance · Ability to manage confidential business, guest and employee information with tact and discretion · Must be able to respond calmly and make rational decisions when handling business related issues in a fast paced environment · Work is performed in a restaurant with varied temperatures.
Must be able to sit or stand for extended periods of time, bend, stoop, reach, crouch, kneel, lift, push and pull.
May occasionally lift, push, pull or move items weighing up to 50 pounds.
· Manual dexterity is essential.
Must possess finger dexterity to use restaurant and office equipment adeptly · Must be able to dependably work a minimum of 50 hours per week; able to work a varied and flexible schedule as necessary to manage and operate the restaurant effectively · Maintain presence in the community through professional societies and/or board involvement · Must adhere to the established appearance, hygiene, and dress code guidelines · Ability to adhere to and comply with all rules and regulations of the company General Comments: This description is intended to describe the essential job functions and their requirements.
It is not an exhaustive list of all duties, responsibilities, and/or requirements of the position.
Other functions may be assigned and management retains the right to add to or revise this job description at any time, with or without prior notice.
Employment is at-will and this job description does not imply an employment contract.
We are an Equal Opportunity Employer and Drug-free Workplace.
Brewriver Creole Kitchen & Company participates in E-Verify, a federal program verifying each employee’s right to work in the Unites States.
Job Type: Full-time Pay: $48,000.
00 - $60,000.
00 per year Benefits: Employee discount Health insurance Dental Paid time off Bonus pay Education: High school or equivalent (Preferred) Experience: Culinary experience: 5 years (Required) Cooking: 5 years (Required) Our chef de cuisine has two days off a week, on Monday and Tuesday.
We close these days so all team members have a full two days off in a row.
We like our CDC to have a quality of life, hours worked per week are between 45 and 50 most weeks.
Average day starts at noon and is over by 10:00 pm.
Eight years ago, on the Ohio River, just east of downtown Cincinnati, Joby Bowman and Michael Shields, along with our original investor, Artie Bowman, opened BrewRiver GastroPub.
BrewRiver was the first gastropub in the city and the first restaurant to serve craft beer exclusively.
We also built a reputation cooking with local craft beers.
Both Michael and Joby have worked in New Orleans for Emeril Lagasse, with Michael spending six years in the kitchen learning from the world renowned and beloved Chef.
Their time spent in New Orleans, learning the art of Creole cooking, paired with their love of craft beer was the inspiration for what became their culinary signature at BrewRiver.
Artie Bowman passed away in 2014, but his spirit still lingers in every inch of our restaurant! We have always been a family owned restaurant and will continue to be because of Artie's generosity and love of the restaurant business.
The BrewRiver philosophy is based on a fully scratch kitchen, pulling from local ingredients and using local artisan purveyors.
We believe that catsup should be made from scratch in our kitchen and that pickles should be brined in our custom spice blend to create unique flavors.
BrewRiver even ferments our own kimchi for our signature kimchi tartar sauce, elevating the flavors of the humble burger.
BrewRiver prepares all food at the time it is ordered.
This may take a little more time, but we think it is important for food quality and taste and we think our guests are worth it! Many guests are curious about our name and its origin.
.
.
The name comes from our love of craft beer and is an homage to Cincinnati and its history as a brewing city.
That explains the \brew\ portion of our name.
Both the Ohio and the Mississippi Rivers were integral in the transportation of beer and other goods from New Orleans to Cincinnati and vice versa.
Our Ohio River and the Mississippi River connect our two beloved cities to this day.
Our food features the local color and flavor of New Orleans, and our libations bring the best of both city's histories together, thus the \river\ portion of our name.
We like to think of BrewRiver as more than a restaurant.
BrewRiver is an experience! So, sit back and enjoy a craft beer, boutique wine, or hand-crafted cocktail.
Enjoy the live music.
Talk to friends and family.
But, most importantly, enjoy our food! We treasure each and every one of you, and hope we have made your day special with your visit today! Laissez Les Bon Temps Rouler as they say in New Orleans! Pay: $55000 - $60000 / year Benefits: Health insurance Dental insurance Vision insurance Paid training Other Job Type: fulltime Education: Associate's degree Work location: On-site
He/she is responsible for maintaining the quality standards of the operation in regard to menu development, execution of food and personal development.
He/she meets with the Executive Chef, Corporate Chef on a regular basis to discuss current and upcoming issues in the restaurant.
ESSENTIAL FUNCTIONS: · Marketing Ambassador: the Chef de Cuisine is a critical marketing ambassador for the company.
The Chef de Cuisine must embody all that the company stands for to the staff, guests and the media.
The Chef de Cuisine must actively cultivate positive word of mouth and positive media for the restaurant.
· Lead Manager: o Must support and nurture their relationship with the lead management team o Must be willing to give and accept constructive suggestions, and to take a role in management of the entire restaurant · Menu Development o Continually develop menu items to reflect positive knowledgeable food image o Maintain seasonal specials based on product availability and cost o Change menus (brunch, lunch, dinner, dessert, and parties) a minimum of twice a year to reflect seasonal changes, i.
e.
fall and spring o Be responsible for food cost, and reflect that responsibility thru proper costing techniques o Provide flexibility with regards to guests’ special request o Work with purchasing for the proper utilization of products to avoid waste · Cleanliness/Sanitation o Work with the kitchen managers to reach the cleaning standards for the operation o Ensure that his staff is following the proper procedures in attaining these goals and that they are held accountable.
This includes before, during, and after service.
o Maintain a high level of personal cleanliness on the job for themselves and their staff, including: § Personal hygiene – clean hands and fingernails, any open cuts covered, covered and clean hair, proper grooming habits § Uniforms – wears clean, well fitting uniforms.
Maintains professional image.
§ Clean working areas – both his/her immediate station as well as any other areas, walk-ins, and storage areas § Respect for equipment – by taking responsibility when using the equipment, maintaining the equipment as well as parts o Observe and enforce proper sanitation procedures at all times o Take the necessary steps to educate cooks and kitchen managers to proper sanitation procedures · People o Supervise the culinary staff which requires developed managerial skills and people skills, as well as training, coaching, and teaching o Develop effective communication techniques to maintain working relationships with each member of the kitchen staff o Effectively communicate with sous chefs and management staff creating a team spirit of leadership o Be aware and hold staff accountable for company policies, procedures, and standards o Participate in the selection of cooks thru recruiting, interviewing, reference checks and the hiring procedure o Develop an effective written training program for each station.
Appoint trainers and communicate with them weekly o Develop a positive, supportive working relationship with front of house managers.
Communicate daily.
o Respect meeting times o Communicate daily with purchasing manager o Communicate daily with Executive Chef · Maintenance o Hold cooks accountable for maintaining equipment i.
e.
parts, usage o Communicate with operations manager or maintenance to properly fix equipment as needed o Communicate with owners, Executive Chef when new or replacement equipment is needed · Budget, Management & Profit: o Participate with owners, Executive Chef, General Manager and managers to agree on proper goals for food cost, labor cost, and misc.
expenses relating to the kitchen o Work with purchasing agent, sous chefs and culinary management staff to build menus around availability, quality, and cost of products o Communicate daily with purchaser and culinary staff as to any items needed to be utilized o Cost all specials with purchaser prior to putting on menu o Work with purchaser, sous chefs and culinary management staff to take a systematic approach to maintain cleanliness and organization, i.
e.
rotating cleanups, product rotation, etc.
o Work with purchaser, sous chefs, culinary management staff and front of house managers to record any and all waste, i.
e.
server errors, product spoilage, customer errors, etc.
o Work with all managers to maintain security o Work with budget manager to develop a realistic monthly labor budget.
Schedule within these parameters.
o Work with budget manager to monitor labor daily and weekly o Manage all overtime hours and dollars.
o Adjust payroll schedules to reflect business fluctuations · Focus: maintains an awareness of the effect of all actions upon the dining experience of the guest, and makes any decisions based on their impact on the guest REQUIREMENTS: · High school diploma.
Some college and/or college degree preferred.
· Minimum of 5 years of experience in a progressive culinary role, preferably in a high-volume and/or fine dining restaurant · ServSafe certification required (can be received in-house) · Ability to read and write in English with excellent verbal, interpersonal and communication skills · Strong organizational, multi-tasking, time management, follow-up and analytical skills with solid attention to detail and accuracy · Proficiency in Microsoft Office programs, especially Excel · Ability to learn industry specific accounting software (such as Compeat, Res Source, Micros, etc.
) · Internet skills including use of e-mails (Microsoft Outlook) and information gathering · Ability to work in a team-oriented, fast-paced environment with a customer service orientation · Strong managerial skills and able to successfully prioritize and manage multiple responsibilities · Must be able to get along with co-workers and manage subordinates as a team · Be flexible and eager to learn new things while thinking analytically and creativity · Must maintain a strong professional presence and present a well-groomed appearance · Ability to manage confidential business, guest and employee information with tact and discretion · Must be able to respond calmly and make rational decisions when handling business related issues in a fast paced environment · Work is performed in a restaurant with varied temperatures.
Must be able to sit or stand for extended periods of time, bend, stoop, reach, crouch, kneel, lift, push and pull.
May occasionally lift, push, pull or move items weighing up to 50 pounds.
· Manual dexterity is essential.
Must possess finger dexterity to use restaurant and office equipment adeptly · Must be able to dependably work a minimum of 50 hours per week; able to work a varied and flexible schedule as necessary to manage and operate the restaurant effectively · Maintain presence in the community through professional societies and/or board involvement · Must adhere to the established appearance, hygiene, and dress code guidelines · Ability to adhere to and comply with all rules and regulations of the company General Comments: This description is intended to describe the essential job functions and their requirements.
It is not an exhaustive list of all duties, responsibilities, and/or requirements of the position.
Other functions may be assigned and management retains the right to add to or revise this job description at any time, with or without prior notice.
Employment is at-will and this job description does not imply an employment contract.
We are an Equal Opportunity Employer and Drug-free Workplace.
Brewriver Creole Kitchen & Company participates in E-Verify, a federal program verifying each employee’s right to work in the Unites States.
Job Type: Full-time Pay: $48,000.
00 - $60,000.
00 per year Benefits: Employee discount Health insurance Dental Paid time off Bonus pay Education: High school or equivalent (Preferred) Experience: Culinary experience: 5 years (Required) Cooking: 5 years (Required) Our chef de cuisine has two days off a week, on Monday and Tuesday.
We close these days so all team members have a full two days off in a row.
We like our CDC to have a quality of life, hours worked per week are between 45 and 50 most weeks.
Average day starts at noon and is over by 10:00 pm.
Eight years ago, on the Ohio River, just east of downtown Cincinnati, Joby Bowman and Michael Shields, along with our original investor, Artie Bowman, opened BrewRiver GastroPub.
BrewRiver was the first gastropub in the city and the first restaurant to serve craft beer exclusively.
We also built a reputation cooking with local craft beers.
Both Michael and Joby have worked in New Orleans for Emeril Lagasse, with Michael spending six years in the kitchen learning from the world renowned and beloved Chef.
Their time spent in New Orleans, learning the art of Creole cooking, paired with their love of craft beer was the inspiration for what became their culinary signature at BrewRiver.
Artie Bowman passed away in 2014, but his spirit still lingers in every inch of our restaurant! We have always been a family owned restaurant and will continue to be because of Artie's generosity and love of the restaurant business.
The BrewRiver philosophy is based on a fully scratch kitchen, pulling from local ingredients and using local artisan purveyors.
We believe that catsup should be made from scratch in our kitchen and that pickles should be brined in our custom spice blend to create unique flavors.
BrewRiver even ferments our own kimchi for our signature kimchi tartar sauce, elevating the flavors of the humble burger.
BrewRiver prepares all food at the time it is ordered.
This may take a little more time, but we think it is important for food quality and taste and we think our guests are worth it! Many guests are curious about our name and its origin.
.
.
The name comes from our love of craft beer and is an homage to Cincinnati and its history as a brewing city.
That explains the \brew\ portion of our name.
Both the Ohio and the Mississippi Rivers were integral in the transportation of beer and other goods from New Orleans to Cincinnati and vice versa.
Our Ohio River and the Mississippi River connect our two beloved cities to this day.
Our food features the local color and flavor of New Orleans, and our libations bring the best of both city's histories together, thus the \river\ portion of our name.
We like to think of BrewRiver as more than a restaurant.
BrewRiver is an experience! So, sit back and enjoy a craft beer, boutique wine, or hand-crafted cocktail.
Enjoy the live music.
Talk to friends and family.
But, most importantly, enjoy our food! We treasure each and every one of you, and hope we have made your day special with your visit today! Laissez Les Bon Temps Rouler as they say in New Orleans! Pay: $55000 - $60000 / year Benefits: Health insurance Dental insurance Vision insurance Paid training Other Job Type: fulltime Education: Associate's degree Work location: On-site
• Phone : NA
• Location : 4632 Eastern Av, Cincinnati, OH
• Post ID: 9006160005
