SUMMARY:

The hands on Chef de Cuisine is primarily responsible for ensuring the highest standards of quality in the food and beverage operations, including product and recipe standards. S/He will contribute to THE LOT Restaurant's success as a team player and Department Head. This position reports to the Corporate Executive Chef. The Chef de Cuisine shall strive to provide exceptional service to both internal and external guests at all times. S/he will be responsible for exemplifying THE LOT's Restaurant Culture.

ESSENTIAL JOB FUNCTIONS

Observe workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Give instruction and guidance to cooking personnel on fine points of cooking, techniques and timing. Ability to handle high-volume for restaurant and cinema Constantly striving to uphold and improve our food quality standards, techniques and fostering a productive, positive learning environment. Must be able to "prep" food products, using standardized food preparation techniques and recipes. Must be able to visibly recognize "quality" of food, and cooking temperatures. Assist in development of menus, recipes and daily additions. Must take control and monitor food preparation, stock pars, and market daily ordering. Full working knowledge of all kitchen equipment and its uses. Read recipes for the items to be prepared and be able to visualize the finished product. Utilize modern cooking techniques and thoughtfully express those to the staff. Use arithmetic to figure amounts of product/materials needed, quantities needed and cost of products/materials. Other duties as assigned.

MANAGEMENT ACTIVITIES

Interview, select and train associates Responsible for maintaining staff schedule in HotSchedules Direct the work of associates and be proactive in anticipating the needs of the company Coach and counsel associates when needed. Plan the daily prep list and long-term work plans Provide a thoughtful and caring environment to foster education, growth and top-quality work experience for our kitchen staff. Apportion the work among associates Determine materials, supplies, machinery, equipment or tools to be used or merchandise to be bought, stocked & sold Control labor cost Provide for the safety and security of the employees or the property Be able to manage all areas of our responsibility within the kitchen

Job Type:

Full-time Pay:

$76,000.00 - $80,000.00 per year

Benefits:

401(k) Dental insurance Health insurance Paid time off Referral program Vision insurance

Experience:

Chef:

3 years (Preferred)

License/Certification:

Food Handler Certification (Preferred)

Work Location:

In person