Chef de Cuisine

The Chef de Cuisine is a department head role that is expected to not only manage the daily kitchen operations of Barrel & Bushel but also involved in the planning and long-term strategy and success of the restaurant. The Chef de Cuisine will take council from the Executive Chef to create, implement menu and concepts.

Responsibilities include but not limited to:

• Act as senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all dining room operations and culinary staff as well as hotel operations
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items that align with the restaurant concept
• Maintaining the operating budget by managing food and labor costs
• Contribute and engage with marketing efforts such as monthly activations, special events and holiday celebrations
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• Manage other key culinary leadership rolls including sous chefs and kitchen supervisor
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis

• Ensuring the kitchen is clean and safe by enforcing best practices for safety and sanitation in the kitchen and that food safety and sanitation regulations are followed

Qualifications:

• In-depth skills and knowledge of all kitchen operations
• Possess excellent leadership, communication, organization and relationship skills
• Able to problem solve under pressure and is solution oriented
• Experience with training, basic financial management and customer service
• A true desire to exceed guest expectations in a fast-paced customer service environment
• Ability to maintain a positive and collaborative kitchen environment
• Capable of producing a consistent product in a timely manner

• Proficient in general computer knowledge
• Culinary education and/or on the job training, independent restaurant experience is preferred
• Geographic and schedule flexibility preferred

Qualifications

The Chef de Cuisine is a department head role that is expected to not only manage the daily kitchen operations of Barrel & Bushel but also involved in the planning and long-term strategy and success of the restaurant. The Chef de Cuisine will take council from the Executive Chef to create, implement menu and concepts.

Responsibilities include but not limited to:

• Act as senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all dining room operations and culinary staff as well as hotel operations
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items that align with the restaurant concept
• Maintaining the operating budget by managing food and labor costs
• Contribute and engage with marketing efforts such as monthly activations, special events and holiday celebrations
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• Manage other key culinary leadership rolls including sous chefs and kitchen supervisor
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis

• Ensuring the kitchen is clean and safe by enforcing best practices for safety and sanitation in the kitchen and that food safety and sanitation regulations are followed

Qualifications:

• In-depth skills and knowledge of all kitchen operations
• Possess excellent leadership, communication, organization and relationship skills
• Able to problem solve under pressure and is solution oriented
• Experience with training, basic financial management and customer service
• A true desire to exceed guest expectations in a fast-paced customer service environment
• Ability to maintain a positive and collaborative kitchen environment
• Capable of producing a consistent product in a timely manner

• Proficient in general computer knowledge
• Culinary education and/or on the job training, independent restaurant experience is preferred
• Geographic and schedule flexibility preferred

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