We are currently seeking a Chef de Cuisine at 89 Agave; As Chef de Cuisine, you’ll be responsible for overseeing the day-to-day culinary operations, including training, supervising staff and monitoring food quality.
Responsibilities:
Key responsibilities of a Chef de Cuisine include:
Directing, coordinating and delegating responsibilities to kitchen team in order to ensure goal and objectives of the kitchen are met on a daily basis
Supervising the entire set-up and mise en place for respective station(s)
Ensuring that all portion sizes, quality standards, department rules, policies and procedures are being followed by team members
Ensuring that team members are following safety, sanitation and security procedures
Supervising the production of all food items
Training, supervising, and working with all cooks and kitchen staff in order to prepare, cook and present food according to standard
Ensuring that equipment in work area is clean and in proper working condition
Inspecting assigned areas and coordinating cleaning activities
Supervising the production of all food items
Expediting during the service period as needed in order to ensure smooth and seamless operation betweek all work stations, server pickup and ultimate guest delivery
Selecting, hiring, training, coaching and developing kitchen team members to ensure exceptional food quality and presentation for our guests
Conducting daily line checks, food reviews and recipes of the day; ensuring that clear feedback is provided to the entire kitchen team
Job Requirements:
The ideal Chef de Cuisine candidate will have a minimum of 1 year experience in a similar capacity in a full-service fine dining restaurant or four-star or higher hotel/resort. The minimum qualifications for this position are:
Minimum of 2 years of culinary supervisory experience required
Demonstrated expert skill level on all cook stations
Must have a thorough knowledge of food products, standard recipes and proper preparation
Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control
Demonstrated leadership skills with a focus on coaching for success
Ability to speak with others using clear and professional language
Ability to listen and respond appropriately to the concerns of other employees
Ability to stand, walk and move around during entire shift
Ability to handle, carry and/or lift items weighing up to 50 pounds
Ability to perform job functions with attention to detail, speed and accuracy
Must be willing and have the ability to work a varied schedule that may include evenings, nights, and weekends
Must have a valid Certified Food Handlers Card or be capable of obtaining one
An Equal Opportunity Employer
Preferred & Required Experience:
Requried: Minimum of 1 year of culinary supervisory experience
