Chef de Cuisine Position Available In Wake, North Carolina

Chef de Cuisine Crawford Hospitality Raleigh, NC About Us Simply put, the experience at any Crawford Hospitality restaurant is about excellence. From the food to our team members, we strive to provide an impeccable dining experience for our guests. While each of our restaurants has a unique story to tell, the common thread that runs through everything we do is about our deep commitment to creating ravings fans of everyone we serve. Chef de Cuisine In this role, you will be responsible for collaborating with the Executive Chef and Sous Chef in managing the development of menus, purveyor relationships, operations staff, and staff training and development. Collaborate with the Executive Chef and Sous Chef to review assignments, anticipate business levels, changes, and other relevant information pertinent to individual and the restaurant’s performance. Lead menu development through sourcing, menu specifications, and staff training, Assist Executive Chef with purchasing, receiving, purveyor lists, and inventory. Develop effective partnerships with purveyors. Conduct inventory review on an ongoing basis to ensure proper par levels and ensure all products are rotated on a first-in/first-out basis. Maintain exceptional menu knowledge and attention to detail with plate presentation. Oversee kitchen operations and staff by monitoring and resolving issues to ensure food standards are met and provide guidance and coaching towards improvement and consistent delivery of standards. Ensure all work schedules are aligned with staffing needs and staffing levels are sufficient to provide excellent experiences for guests. Schedule and direct staff in assignments. Interview, hire, train, supervisor, coach and develop back of house staff. Organize and conduct pre-shift, and department meetings as needed, communicating relevant information to staff such as guest count, menu changes, and procedure/policy changes. Ensure staff are properly and safely handling food and equipment in accordance with state and federal food and liquor policies, safety, health, and labor law requirements, and established internal protocols and standards. Qualifications Needed At least 5 years of fine dining restaurant experience at the Chef de Cuisine or Sous Chef level, to include staff management responsibilities. Formal training in Culinary Arts preferred. Applicable knowledge of health, safety, and sanitation procedures. Professional appearance and demeanor are a must. Maintaining a neat, clean, and well-groomed appearance, aligned with Crawford Hospitality’s specific brand standards, is required. Flexibility to accommodate varying schedules based on the business needs of the restaurant is required. Physical Requirements Ability to stand and walk during entire shift. Ability to reach, bend, climb steps, and stoop. Ability to lift and carry supplies and equipment up to 50 lbs. and place items on low and high shelves. We are an Equal Opportunity Employer and prohibit discrimination and harassment of any kind. All employment decisions are based on business needs, job requirements and individual qualifications. Please no walk-ins or phone calls please.

Job Type:

Full-time Pay:

From $80,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance Ability to

Commute:

Raleigh, NC (Preferred) Ability to

Relocate:

Raleigh, NC:

Relocate before starting work (Preferred)

Work Location:

In person