Chef de Cuisine
4 days ago
Job Description About UsWentworth Hospitality Group is looking for eager and engaged individuals who are passionate about next level guest experience Our Hospitality division includes four restaurants and a boutique hotel. Position SummaryThe Chef de Cuisine is responsible for all aspects of the kitchen such as menu plans, operations, recipes, portion and inventory control, food quality, and employee supervision. Responsibilities include overseeing food execution, leading menu design and kitchen creativity, maintaining the restaurant’s revenue, profitability, and managing the costs.Management skills and experience in the back of house are required to ensure the highest quality of dining experience. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests. This position will report to the Chef de Cuisine and works closely with the General Manager.Position Responsibilities: Back of House• Exhibit culinary talents through food preparation, leadership, and menu design• Ensure food safe compliance and a safe working environment for staff• Create and maintain a budget for back of house operations• Conduct and provide feedback on daily checks and food reviews• Ensure proper recipe execution and waste managementPeople• Recruit, hire, and onboard new staff• Evaluate policies and procedures• Review compensation packages• Promote a positive team culture• Lead from a place of:• Integrity, authenticity, taking responsibility, and being committed to something bigger than yourselfPlace• Create a professional atmosphere that sustains top employee and guest safety standards• Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures, complying with health and legal regulations• Responsible for relationships with suppliers & contracted suppliersProfit• Ensure cost of goods scheduling and operations spending is accurate and complete• Influence and find compelling ways for our businesses to save money and improve systems• Teach, influence, and follow up on profit systems.Skills & Qualifications • Education: Red Seal and Safe Food Handling certifications• Experience: Minimum 3 years’ experience in a comparable, high-volume restaurant with proven management and coaching skills• Ability to work varied hours• Strong communication skills• Strong leadership skills, ability to motivate teams to produce consistently great food• Ability to work in a fast-paced environment• Knowledge about managing inventory and cost control• Driven toward personal development• Excellent interpersonal skills with guests and employees• Computer Skills: Good knowledge of Word, Excel, Outlook, and POS system Requirements: Food Safe Level 1 Work Permit
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