CHEF DE CUISINE
OVERVIEW
Location: Minneapolis, MN
Job Type: Full-time (45-55 hours/week)
Reports To: Culinary Director
Compensation: $70k-$80k/year, plus benefits
Role Description
Blue Fox Concepts is excited to open a creative new restaurant later this year.
The Chef de Cuisine (CdC) is responsible for the overall operations and profitability of this new concept as it pertains to food quality, SOPs, and BOH culture. They take regular and accurate inventory of food products, control food ordering to ensure readiness but mitigate waste, and keep track of food costs. In addition, the CDC handles maintenance of all kitchen equipment as well as BOH hiring, training and scheduling.
KEY RESPONSIBILITIES
OWN YOUR SHIFTS
Take full responsibility for everything that happens during prep and service.
Do everything necessary and within your power to ensure daily operations are executed flawlessly and guests’ expectations are consistently exceeded.
WORK THE FLOOR
Be present and engaged during prep & service.
Consistently observe the kitchen operations to understand where support is most needed and enlist necessary support while readily serving the team.
LEAD BY EXAMPLE
Work alongside the team to showcase the concept’s values in every interaction.
Be the example of what you expect
DELIVER EXCEPTIONAL, FRESH, AND CRAVE-ABLE FOOD
Take full ownership of the food that comes out of the kitchen while cultivating a culture in which all employees care about every plate because they care about every guest.
Own the path of food through the restaurant by developing and operating systems of ordering, product intake, prep, and production to ensure fresh, quality food is being served while continually improving efficiency of staff and systems.
OWN SYSTEMS OF OPERATION TO ENSURE FINANCIAL SUCCESS IN THE BACK OF HOUSE OPERATIONS
Take weekly food inventory and set the example when managing daily operational costs; instilling good habits for purchasing, scheduling, waste mitigation, and labor management.
Collaboratively establish targets and utilize costing, pricing, and tracking systems to continually attack opportunities for improvement.
PRESERVE KITCHEN EQUIPMENT THROUGH REGULAR MAINTENANCE AND REPAIRS
Keep track of all maintenance programs and schedule regular cleanings and repairs if necessary.
Own pest control and ensure a clean environment to mitigate any potential issues.
GUARANTEE A THRIVING CULTURE IN THE BACK OF HOUSE
Build a cohesive team based on the concept’s values.
Ensure the kitchen is staffed for success and efficiency, and oversee the training and scheduling of team members.
Establish goals, initiatives, and areas of focus with members of the back of house team while delegating tasks that elevate team members and enhance engagement.
Attend and lead regular meetings, 1-1 conversations, and the annual review process.