Chef de Cuisine

**A Culinary Leader with experience in all facets of a Busy full service Hotel Restaurant.**

The Chef de Cuisine takes a hands-on approach to manage the culinary operations of our Busy, multi-channel business.

Sophia & Spritz opened with a bang last Summer 22'. We are Breakfast, Brunch (launching soon), Dinner, Catering & Banquets inside the hotel, and offsite catering.

This is a people focused operation that strives for excellence.

We are interested in finding a Professional with minimum 2 years, Chef de Cuisine experience.

The Chef de Cuisine thrives on extraordinary Food quality and understands it starts with finding extraordinary talent that supports and fuels the kind of excellence in food that wins guests over one dish at a time. You get systems and are organized. You understand training and development are the keys to high-level operations and ultimately, results in Sales & Profitability.

With a strong operational mind, the CDC will develop and implement innovative culinary solutions that drive menu efficiency, consistency, cost reduction, improved quality, staff development, and retention.

What's on your plate?
- Leads Culinary team, creates an environment that is genuine, humble, welcoming, and filled with positivity for guests and employees
- Through continuous training, shares positive and constructive performance feedback with Culinary team to support the development of curiosity and excellence.
- Leads by example, with the utmost integrity, and do what is right for the company, guest, people, and environment
- Executing the vision for the culinary program, including the costing, structured integration & standardization for each area, including catering kitchen.
- Providing leadership & mentorship to the culinary team & holds all leadership team members accountable to established company and statutory standards.
- Protecting the integrity of all current and future recipes and procedures
- Ensuring all new menus are rolled out to established costing standards and remain within budget, inclusive of recipe completion, all sub-recipes, and plated recipes, and running a Sales Mix to ensure the theoretical food cost is lower than budget.
- Takes accountable for daily reporting, costing schedules. Being aware of all reports on Cost of Goods Sold (COGS), labor, and other kitchen relevant information on a daily basis.
- Provide weekly reports on Cost of Good Sold (COGS) and labor as well as other pertinent information pertaining to kitchen operations, to the ownership group.
- Work towards uniform purchasing, and consolidating suppliers to leverage pricing purchasing power to gain best pricing.
- Understand and interpret all relevant financial statements including Profit & Loss Statements

Experience we'd love to see:

- 10+ years of progressive culinary leadership experience
- 5+ years as a Head Chef/Chef de Cuisine or equivalent level role, leading a large high volume kitchen team
- Fully understand and embody the companies can-do attitude, demonstrating a level of passion and dedication where no task is beneath you.
- Strong strategic and operational planning capability.
- Thrive in a collaborative environment
- A proactive team player that embodies our spirit of entrepreneurship and mutual respect
- Strong interpersonal and problem-solving abilities
- Ability to work well under pressure in a fast-paced environment
- Results-oriented and impeccably organized

Future Ownership Opportunities for the right fit.

**Job Types**: Full-time, Permanent

**Salary**: $75,000.00-$90,000.00 per year

**Benefits**:

- Dental care
- Discounted or free food
- Extended health care
- On-site parking
- Profit sharing
- Vision care

Supplemental pay types:

- Tips

**Experience**:

- Head Chef: 2 years (required)

Work Location: One location