Vacancy : Chef de Cuisine
Company Name : The Table
Company Location : 1110 Willow St, San Jose, CA 95125
Forthright Oyster Bar & Kitchen located in West Campbell is a small urban eatery that does high volume. We are closed on Monday and Tuesday. We currently are only open for dinner but would like to reopen for brunch. Great atmosphere for a creative and technical chef.
The Chef de Cuisine is responsible for maintaining consistency in food quality and execution according to the Executive Chef, Jim Stump. The Chef de Cuisine will maintain company systems and standard operating procedures. Chef de cuisine has the human resource, financial and administrative responsibilities as they pertain to his/her direct reports. In addition, she/he is also responsible for working closely with executive chef to assure standards are being met in all other aspects of the commissary operation. Must be capable of fulfilling all areas of executive chef’s responsibilities in his/her absence. Must work closely with executive chef in promoting company’s culture, mission and philosophy.
The Chef de Cuisine’s Responsibilities Include:
Adhere to all service standards and procedures as outline for each position.
Act as lead trainer for kitchen staff or supervise training of all new kitchen staff entering the restaurant
Ensure proper set up and break down of cooking stations
Ensure that sanitation standards as set forth by The Hot Behind You Hospitality Group’s local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
Ensure proper maintenance of all reach ins and walk ins according to Santa Clara Valley Health Department Standards and company Standards
Maintain clean kitchen and prep areas
Maintain safety standards to ensure staff works safely in the restaurant and kitchen
Clean and Maintain kitchen equipment according to company standards
Report any kitchen equipment maintenance issue to owner or Executive Chef You may need to contact approved vendor for service
Create recipes for all menu items (All recipes will be the property of The Hot Behind You Hospitality Group)
Assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimize waste.
Supervise staff when making recipes to ensure quality and consistency
Monitor quality and consistency of menu items and inventory
Purchase quality products in line with company budget
Seek approval from Executive Chef to purchase new ingredients not listed on inventory
Manage Inventory by keeping inventory reports current with products in house and changing counting units and cost
Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
Create, monitor, and post weekly schedule. Schedule should be posted 2 weeks in advance. Hotschedules must be used to create weekly schedule. A physical paper copy must be posted where employees can view the schedule inside the restaurant.
Control labor and operating expenses (kitchen labor 18% based on kitchen labor to food sales) through effective scheduling, budgeting, purchasing decisions, (food cost must be maintained at 27% or below) and inventory control.
Manage daily staffing ensuring proper staffing for anticipated service, note tardiness in Hotschedules, phase staffing and communicate changes, prevent overtime, etc.
Note & Report any service failures, customer or staff issues to in Hotschedules
Note & Report any safety hazards
Guide employees according to employee manual
Hire and terminate employees in accordance with the employee manual
Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met
Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction.
Work harmoniously and professionally with co-workers and supervisors
Create Family meal for each service
Minimum growth of 3% per year
Two Special Event dinners a year that partner with a winery, guest chef, or spirit distributor
Daily Summary of Events with Sous Chefs and management
Breaks to be Scheduled and monitored for kitchen staff and BOH staff
All menu changes to be approved by Jim Stump
Soup changes with every batch (can’t always be a puree)
Purchase log for all items
Kitchen must be properly ready and set for each service
Health Inspection must score 85% or higher
Basic Recipe Book of All menu items
Kitchen inventory entered by chef
Kitchen Inventory must be kept up-to-date
3 New Dinner Menu items every 2 months must discuss with Jim
Must run new menu items as a special and eat and discuss with Jim Stump
In house advertising for Special Events to be completes one month in advance
Special Events menu to be completed one month in advance (i.e., Valentine’s, Derby Day etc.)
Special Event Menus for holidays etc. should offer 2 menu items, Beverage deal, cocktail
Must inform Jim Stump of all mistakes and communications with BOH staff
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