Chef de Cuisine

**Chef De Cuisine Job Description**

**About Us**

Abrielle is much like the city itself - a monument of timeless charm coupled with a vibrant energy that permeates each moment. The ethos of our exceptional hospitality exudes within every detail - we exist to serve, inspire and elevate. Our relaxed luxury is approachable, yet rooted in classic elegance and sophistication. We emanate a western coastal Mediterranean vibe. Our bright flavors, vegetable
- forward plates and stunning wines create a distinctive style that’s all our own - stripped of pretense and full of vibrancy. We are warm, inviting and inclusive. With the sprawling metropolis as our backdrop, we are an oasis for people to share, connect, conversate and enjoy. Our diverse community arrives because of the energetic buzz, stays for the exceptional food and elevated service, and returns for the familial hospitality. We embody bon vivant - eclectic and refined taste, curated and distinctive storytelling, a lover of living well and finding joy in authentic connection.

**What We’re Looking For?**

Reports to the Executive Chef.

**Business + Financial Leadership**
- Work closely with the Exec. Chef and FOH, Special Events, Marketing, and Hotel to create exceptional offerings for our guests and increase Abrielle and The Sutton Place’s profile as a dining destination
- Achieve and maintain appropriate and budgeted staffing levels and labor costs through effective hiring, training and strategic menu development
- Source, interview and hire BOH management according to budgeted parameters
- Hold the BOH team accountable to waste, food preparation and budgeted costs
- Work with Exec. Chef to develop annual budgets, inclusive of business planning, for food revenue/costs and kitchen labor
- Develop partnerships with suppliers for purchasing strategy and incentives
- Maintain a food cost of 28% or below

**Food Strategy**
- Help to develop among the Exec. Chef coastal mediterranean menus with the ethos of sharing, mixing flavors, and needing to order several side dishes such as fresh salads to complete the meal
- Big influence on seafood dishes; whole fish, octopus, etc
- Work with the Exec chef strategies for strong revenue growth and culinary innovation while reflecting the right identity and maintaining the correct position within the King West market
- Manage all menus, breakfast, lunch, dinner, room service (incl. seasonal flips)Work with The Ascari Group events team for year 1+ on the management of the banquet space

**Operations**
- Create recipes and disseminate to BOH team for correct execution - hold BOH management team to high standards and delegation to hourly team members
- Oversee the quality and presentation of each dish and station by working the pass and directing the team
- Create and manage goals and responsibilities for BOH managers
- Develop with the Exec. Chef growth and succession plans for individuals who are looking to move into leadership roles
- Understand and adhere to all kitchen operational policies + procedures, standards and Abrielle training and culture programs
- Monitor and manage health + safety, equipment upkeep and cleanliness of the restaurant
- Help to create and present reporting of product mix, COGS, and new trends within the industry
- Meet with the Exec. and Gm weekly to discuss ongoing goals and objectives
- Manage inventory, invoicing, ordering and payroll amongst other day to day administrative tasks

**KPIs**
- Guest satisfaction ratings for food at 4.8 or higher
- Food and labor cost percentage and adherence to budget
- Menu item profitability and popularity through bi-weekly/monthly data analysis
- Kitchen staff turnover rate and employee satisfaction ratings
- Compliance with food safety regulations and company policies
- Timeliness and accuracy of food orders and execution
- Ability to meet sales targets

**Qualifications**
- 5+ years of progressive kitchen leadership experience (CDC or senior sous chef) in a high-volume, fine or casual dining environment. Hotel/Culinary experience is considered an asset.
- Demonstrated awareness of, and interest in, current culinary trends in the marketplace.
- Demonstrated patience, tact, and diplomacy while leading a diverse team of industry professionals and a deep understanding of what builds a sustaining Kitchen Culture.
- Ability to multitask, remain cool, and keep up in a fast-paced environment (available evenings/weekends/holidays).
- Wine and beverage knowledge considered an asset

**Compensation**
- $70,000
- Gratuities
- Benefits: after completion of probationary period
- Hotel and Dining Perks

**Salary**: $70,000.00 per year

**Benefits**:

- Dental care
- Discounted or free food
- Extended health care
- Store discount
- Vision care

Schedule:

- 10 hour shift
- 8 hour shift
- Day shift
- Morning shift
- Night shift
- Weekends as needed

**Experience**:

- Cooking: 5 years (preferred)

Work Location: In person