Chef de Cuisine

Chef de Cuisine 48 Biltmore Avenue, Asheville, NC 28801 From $65,000 a year

• Full-time From $65,000 a year

•

Full-time Position:

We are searching for a dynamic individual to fill the role of Chef de Cuisine. This is a working Chef position that requires actively working on the line with the team. This position would be an an excellent opportunity for an experienced Sous Chef that is aspiring to move into a Chef de Cuisine position. The candidate must have at least 5 years of Sous Chef experience. Please note, this is not an Executive Chef position.

About the company:

Chestnut is family-owned restaurant located in Asheville, NC. Open for dinner 7 days a week for brunch and dinner.

Schedule :

2 AM shifts; 2 PM shifts; 1 office day.

Salary:

Starting at $65,000

Our Core Values:

Accountability, Guest Loyalty, Teamwork, Continuous Improvement, Community Involvement Our Mission:

Create a better place to work where people feel a sense of satisfaction and personal fulfillment by providing a genuine and positive guest and employee experience.

Our Vision:

Create more joy in peoples' lives and increase the goodness in the world.

General Function:

Under the direction of the general manager, executive chef, and owners, and in accordance with the values and policies of Westmoreland & Scully (W&S), this position serves as a key role in not only the kitchen but the entire restaurant. Your performance helps create an exceptional experience for all guests and staff. This position functions as the leader of the back of the house culinary team and provides leadership, work direction, training and coaching to all the members of the cooking staff. As an agent of Westmoreland & Scully, you are expected to handle yourself with a high level of dignity and friendliness at all times. All your interactions should reflect well on yourself as well as the company. You should actively promote our brand in all your communication, within and without the confines of the operation.

Principal Responsibilities/tasks:

The following description of work to be performed by this individual is not intended to be all-inclusive. Rather, it focuses on the major tasks that must be accomplished. There are many necessary activities to satisfy any of the following performance guidelines. Assistance with recruitment, staffing and training To ensure proper food handling and sanitation practices are adhered to by yourself and all kitchen staff. This includes hand washing, good grooming, hair and beard nets and gloves when appropriate. This also includes checking and maintaining safe food temperatures for cold and hot "holding" food. Interface with enthusiasm and care all kitchen staff

• both back and front of house Ensure that all prep and service periods are executed with care and excellent quality Manage all kitchen personnel that work for the company under your supervision.

This will include hiring, progressive counseling, termination, coaching as well as 90 day and annual reviews, in conjunction with the Executive Chef Monitoring and maintaining par stocks requirements, including but not limited to food ordering, storage procedures, security and stock rotation to maximize product freshness and quality and minimize loss due to damage, spoilage and other factors contributing to product loss (this can be delegated) Provide a safe workplace for all personnel, regardless of gender, sexual preference, race, color, creed and gender identification Maintain a clean, sanitary, and safe kitchen at all times. This means that the kitchen is swept and mopped each day, all refrigeration is maintained and monitored. General sanitation practices are followed to the letter (FIFO principles!) Maintain Food Cost between 28%

• 30% Total labor Cost should not exceed 30% of total food and beverage sales, for the entire restaurant Work well with Sous-chefs and Chefs at all Culinary Operations to cross-utilize product and create a better overall workplace Assist in recipe development and conjunction with menu changes.

When assigned, actively communicate to guests for recipe requests Executing special events as needed Continuing Education (to be determined and negotiated with the Executive Chef and Owners) Work harmoniously with Marketing to engender highest possible volume of sales while maintaining quality customer care Participate in constructive weekly meetings at a time to be decided upon by the Management Group Working harmoniously with the HR Department and Owners to maintain on-boarding and training materials including all job descriptions, in-take, counseling and termination materials. Instrumental in continued improvement on all of the above Leadership in accordance with our 5 Core Values (Accountability, Teamwork, Community Involvement, Continued Growth and Guest Loyalty) Other responsibilities as given by the

Executive Chef, GM and Owners Qualifications:

An Associate's or Bachelor's degree in a related field or equivalent Five or more years of professional food-related experience Proven experience in management and organizational skills Must have demonstrated ability to communicate well with others, be a team player and have excellent strategic leadership skills

Physical Requirements:

Must be able to see and hear Must be able to speak clearly Must be able to lift at least 50 lbs Must be able to stand for up to 10 hours

Knowledge, Skills and Other Abilities:

A service-oriented individual with a high energy, positive and friendly demeanor. Must have knowledge of all basic culinary processes, techniques and principles. Competent in Google Suite Familiar with basic restaurant accounting principles necessary to help manage food cost, labor cost, department profitability, etc. Excellent human relations and management skills. Oral Communication Skills Written Communication Skills Diplomacy Math Aptitude Organization Skills Planning Professionalism Time Management Working conditions: Kitchen environment

• hot tools, plates, areas, sharp knives, swinging doors, climbing up and down stairs Dynamic schedule can vary from week to week; work required on weekends and holidays.

Benefits and Culture:

PTO

• This position includes ten paid vacation and two sick days per calendar year (January
• December) that is accrued at 6.66 days per month. Vacation/sick days will not roll-over. FT employees are eligible for a MEC plan (Minimum Essential Coverage) and Direct Primary Care
• a membership-based health care model for most peoples' health care needs.

FT employees are eligible for Dental, Vision, additional Life Insurance, Short Term Disability, Accident & Employee Assistance Program. FT employees have access to the company's 401k Retirement Plan after 1 year of service. W&S will match 100% of contributions up to 1% of the employees' compensation, plus 50% of contributions from 2% to 6% of the employees' contributions. Matching contributions are funded after each payroll. 50% dining discount for all employees Company-wide volunteer opportunities Annual employee appreciation celebration And more to come as we continue to strengthen our culture.

Dress Code:

Basic elements for appropriate and professional business attire include socks or stockings and clothing that is in neat and clean condition. Basic guidelines for appropriate workplace dress do not include tight or short pants. Because of the unique nature of your job as a chef it is important that you maintain Chef's coats for yourself so that when you are in a situation that calls for one, we can reasonably expect you to be in a white and ironed, presentable Chef's coat or t-shirt.

Job Type:

Full-time Pay:

From $65,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Vision insurance

Physical Setting:

Fine dining restaurant Application Question(s): Tell us why you should be our next

CDC:

Education:

Associate (Preferred)

Experience:

Sous Chef:

5 years (Required)

Work Location:

In person