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Chef De Cuisine

Title:  Chef De Cuisine

Department: BOH 

Company Overview

Set in a former auto body shop in Sunset Harbour, this Japanese concept from the owners of Juvia rolls out a menu of updated classics, grilled fish and inventive nigiri, with cocktails to match. Dozens of dangling koi fish sculptures, handmade tiles and a garage door from the original building lend personality to the otherwise minimalist space.

Job Summary

Chef De Cuisine are responsible for designing corresponding recipes and overseeing the preparation of those recipes. They also manage kitchen employees. A chef de cuisine tracks the kitchen’s inventory, places orders, monitors equipment maintenance and condition, and ensures that a kitchen operates alongside state and federal health and safety codes.

Responsibilities and Duties

  • Inventory and purchasing management
  • Manage and delegate responsibilities to kitchen personal
  • Oversee scheduling, and employee labor

It is a requirement to be proactive, and driven to enable the Kitchen team to run smoothly and efficiently.

Skills Required The applicant should have

  • 7+ years experience in a direct titled Chef role
  • Extensive knowledge of French and Japanese cuisine
  • Ability to learn and efficiently produce menu items
  • Excellent time management
  • A proactive attitude
  • Highly organized
  • Previous restaurant or hotel inventory experience
  • High school diploma or equivalent is required. Certifications and Formal Culinary training is preferred.
  • Knowledge of Open Table, Microsoft Word, Excel, Gmail, and MICROS operating system

Benefits  (non-wage compensation) that we offer.

  • Paid vacation
  • Medical Insurance
  • Dental Insurance
  • Paid training
  • Daily Family meal
  • Completive wage
  • Employee Discount for dining
  • Ongoing training and learning modules
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