The Chef de Cuisine is responsible for overseeing the day to day operations of the restaurants along with creating a superior culinary experience for the guest. The CDC is responsible for maintaining the quality standards of the operation in regard to maintain company standards, creating consistency, and execution of food experiences, and personal development of staff. The CDC meets with ownership on a regular basis to discuss current and upcoming issues in the restaurant.

ESSENTIAL FUNCTIONS

Marketing Ambassador:

the Chef de Cuisine is a critical marketing ambassador for the company. The Chef de Cuisine must embody all that the company stands for to the staff, guests and the media. The Chef de Cuisine must actively cultivate positive word of mouth and positive media for the restaurants. The Chef de Cuisine must work to perpetuate relationships with "influencers" and local, regional, and national food media by perfecting an articulate and sincere message about the company's food, style, and philosophy.

Working With Lead Managers:

• Must support and nurture their relationship with the lead management team from restaurants
• Must be willing to give and accept constructive suggestions, and to take a role in management of the entire restaurant

Menu Development:

• Be responsible for food cost, and reflect that responsibility through proper costing techniques
• Provide flexibility with regards to guests' special request
• Work with purchasing for the proper utilization of products to avoid waste

Cleanliness/Sanitation:

• Work with the lead managers to reach the cleaning standards for the operation
• Ensure that his staff is following the proper procedures in attaining these goals and that they are held accountable. This includes before, during, and after service.
• Observe and enforce proper sanitation procedures at all times
• Take the necessary steps to educate cooks and kitchen managers to proper sanitation procedures Maintain a high level of personal cleanliness on the job for themselves and their staff, including: 1. Personal hygiene
• clean hands and fingernails, any open cuts covered, covered and clean hair, proper grooming habits 2. Uniforms
• wears clean, well fitting uniforms. Maintains professional image. 3. Clean working areas
• both his/her immediate station as well as any other areas, walk-ins, and storage areas 4. Respect for equipment
• by taking responsibility when using the equipment, maintaining the equipment as well as parts

People:

Supervise the culinary staff which requires developed managerial skills and people skills, as well as training, coaching, and teaching Develop effective communication techniques to maintain working relationships with each member of the kitchen staff Effectively communicate with lead managers creating a team spirit of leadership Be aware and hold staff accountable for company policies, procedures, and standards Participate in the selection of cooks through recruiting, interviewing, reference checks and the hiring procedure Review and develop an effective written training program for each station. Appoint trainers and communicate with them weekly Respect meeting times Communicate daily with purchasing manager/owner

Maintenance:

Hold cooks accountable for maintaining equipment i.e. parts, usage Communicate with owner or maintenance to properly fix equipment as needed Communicate with owner when new or replacement equipment is needed

Budget, Management & Profit:

Participate with owner and lead managers to agree on proper goals for food cost, labor cost, and misc. expenses relating to the kitchen Communicate daily with owner/purchaser and culinary staff as to any items needed to be utilized Cost all specials with purchaser prior to putting on menu Work with owner/purchaser and lead management staff to take a systematic approach to maintain cleanliness and organization, i.e. rotating cleanups, product rotation, etc. Work with owner/purchaser and lead managers to record any and all waste, i.e. product spoilage, customer errors, etc. Work with all managers to maintain security Work with owner/budget manager to develop a realistic monthly labor budget. Schedule within these parameters. Work with budget manager to monitor labor daily and weekly Manage all overtime hours and dollars Adjust payroll schedules to reflect business fluctuations

Focus:

maintains an awareness of the effect of all actions upon the dining experience of the guest, and makes any decisions based on their impact on the guest

REQUIREMENTS

High school diploma. Some college and/or college degree preferred Minimum of 5 years of experience in a progressive culinary role, preferably in a high-volume and/or fast casual restaurant at the management level ServSafe certification required (can be received in-house) Ability to read and write in English with excellent verbal, interpersonal and communication skills Strong organizational, multi-tasking, time management, follow-up and analytical skills with solid attention to detail and accuracy Proficiency in Microsoft Office programs, especially Excel Ability to learn industry specific accounting software (such as Restaurant 365, etc.) Internet skills including use of e-mails (Microsoft Outlook) and information gathering Ability to work in a team-oriented, fast-paced environment with a customer service orientation Strong managerial skills and able to successfully prioritize and manage multiple responsibilities Must be able to get along with co-workers and manage subordinates as a team Be flexible and eager to learn new things while thinking analytically and creativity Must maintain a strong professional presence and present a well-groomed appearance Ability to manage confidential business, guest and employee information with tact and discretion Must be able to respond calmly and make rational decisions when handling business related issues in a fast paced environment Work is performed in a restaurant with varied temperatures. Must be able to sit or stand for extended periods of time, bend, stoop, reach, crouch, kneel, lift, push and pull. May occasionally lift, push, pull or move items weighing up to 50 pounds Manual dexterity is essential. Must possess finger dexterity to use restaurant and office equipment adeptly Must be able to dependably work a minimum of 50 hours per week; able to work a varied and flexible schedule, including evenings, weekends, and holidays as necessary, to manage and operate the restaurant effectively Maintain presence in the community through professional societies and/or board involvement Must adhere to the established appearance, hygiene, and dress code guidelines Ability to adhere to and comply with all rules and regulations of the company

General Comments:

This description is intended to describe the essential job functions and their requirements. It is not an exhaustive list of all duties, responsibilities, and/or requirements of the position. Other functions may be assigned and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will and this job description does not imply an employment contract. We are an Equal Opportunity Employer and Drug-free Workplace. Pasta On The Fly Restaurants participates in E-Verify, a federal program verifying each employee's right to work in the Unites States.

Pay:

$60,000.00 per year Application Question(s): Do you have a minimum of 5 years experience in a hospitality related BOH managerial role? Are you able to travel throughout the day in your vehicle to meet the obligations of this role?

Work Location:

In person