Job Description
Position Summary:
The Chef de Cuisine manages and coordinates activities and operations of cooks and other employees engaged in preparing and cooking food products; manages all aspects of food preparation and presentation.
Essential Duties and Responsibilities:
Oversee the entire Back of the House operation of the restaurant.Hold weekly staff meetings with hourly employees and Sous Chefs.Ensure staff is in proper uniform.Monitor and enforce safety policies and practices. Ensure kitchen area is kept free from safety hazards.Create weekly specials.Ensure all food preparation is up to standard and hits scheduled ticket times.Teach and develop Sous Chefs to manage staff efficiency by working with them to increase productivity.Constantly strive for quality by conducting follow up on receiving, checking quality of products purchased, tasting all food that is produced, and making sure ...
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