Chef de Cuisine Position Available In Fulton, Georgia

Chef de Cuisine Hospitality HQ Atlanta, GA 30309 Hospitality HQ (HHQ) is a creative consulting and management group offering bespoke solutions for culinary-driven concepts across the United States. Helmed by award-winning chef, restaurateur, TV personality, and cookbook author Akhtar Nawab, HHQ’s dynamic and comprehensive team prioritizes high-quality service at all levels, producing systems and marketing for food and beverage concepts that consistently optimize the guest experience. Our newest project, Brasserie Lundi, located in Midtown, Atlanta, will be a bustling 100 seat restaurant, serving a cuisine in the French spirit with international influences. We are in search of a hardworking and dedicated Chef de Cuisine with high volume experience to take charge of the kitchen. We believe in leading by example, finding grandness in the small details, and that putting work into the team is the best way to put work into the restaurant. The Chef de Cuisine is responsible for the daily operations in the Back of House. This includes all management of kitchen staff and associated labor costs; the supervision of food execution, quality, and cost control; and the maintenance and sanitation of all Back of House related spaces and equipment. The Chef de Cuisine is expected to lead by example with a professional attitude and attention to detail to help create a successful and positive work environment.

Duties and Responsibilities:

All scheduling and proper staffing for BOH roles, while managing labor cost below the budgeted amount Managing all administrative duties for BOH employees including onboarding, payroll, PTO, disciplinary forms, incident forms, and any communication with HR Training, mentorship, and support for all kitchen staff to ensure the creation of the best possible product and environment; this includes coaching and disciplinary action where needed Developing all staff to promote internal growth within the team Maintaining an organized and efficient kitchen with the use and dispersal of daily prep lists, clean and organized menu books, and production schedules planned to meet demand Ensuring food quality and standard is consistently maintained at the highest level with preservice line checks, daily product checks in the walk in and dry goods spaces, and tasting ingredients and plates during service Leading the team during service through efficient and accurate expediting, and through good line cooking technique and execution Working with the Chef Owner and Culinary Director to develop an inventive, seasonal menu, staying on top of current dining trends Sourcing and cultivating relationships with vendors to find the best product at the most competitive price Controlling ordering, tracking inventory, and minimizing waste to keep food cost below the budgeted amount Staying ahead of holiday menus, special menus, and off site events with proper planning, and submitted and tested menu items Overseeing that all BOH spaces are Health Department compliant Properly training all staff to work in a manner compliant with Health Department regulations Monitoring the state of all kitchen related equipment, noting repairs where needed and contacting the proper vendor when necessary Keeping an open line of communication with ownership on any issues or challenges while working on active solutions Maintaining a relationship with the FOH to provide seamless service in the dining room Regularly attending preshifts and manager meetings to represent the BOH, and accurately inform FOH about food items and service notes

Job Type:

Full-time Pay:

$75,000.00 – $85,000.00 per year

Benefits:

Health insurance Paid time off

Supplemental Pay:

Bonus opportunities Ability to

Commute:

Atlanta, GA 30309 (Required) Ability to

Relocate:

Atlanta, GA 30309: Relocate before starting work (Required)

Work Location:

In person