Chef de Cuisine

- Education/Training (or equivalent): H.S.
Degree College Degree* Certification/License*

High school diploma or GED

College Degree preferred

Minimum 5 -10 years management experience in high volume food & beverage establishment required

Multi-unit management preferred.

TABC (Texas Alcohol Beverage Commission) certification required within 90 days from start date

CPR Certification required within 90 days of employment.

- Technical or Administrative Knowledge:

Proficient in MS Office

Proficient in POS Software - Jonas preferred

Basic Accounting knowledge (P&L responsibilities)

- Special Skills and Abilities and/or:

Motivational, ability to lead team, familiar with all styles of service, strong background of catering and banquet industry. Ability to develop and maintain training procedure for management and hourly employees. Personable / outgoing, good with people.

Essential Functions include but not limited to the following:

• To have complete understanding and knowledge of every station on the line.
• Prepares cost worksheets for all events and menu specials
• Weekly, daily ordering and maintaining inventory controls
• Weekly and monthly counting, costing and reporting of inventory
• Scheduling all kitchen staff for regular service as well as banquets
• Directing and teaching staff daily
• Direct involvement of training new employee’s for the line.
• Attends daily taste panels.
• Manages food production to ensure the highest quality preparation and presentation on a consistent basis.
• Reviews line set up using standard set up chart.
  
• Tastes food and takes corrective actions if necessary.
• Ensures production level is in accordance with business forecast.
• Reviews 86’d items and relates information accordingly.
• Establishes and maintains professional standards of conduct and appearance at all times and manages by example.
• Monitors during meal period to ensure consistency of food quality, eye appeal, portion size, presentation and flavor of foods. Makes sure production of food takes place in a timely fashion.
• Establishes and adheres to food cost and labor cost goals. Takes corrective actions as necessary to assure that financial goals are attained.
• Ensures all items are covered, dated, and labeled on the line and walk-in cooler.
• Assist with preparation of other food products on serving line.
• Keeps walk in cooler and refrigerated drawer clean and organized at all times.
• Has complete knowledge of all items on menu or special, how to cook, plate presentations and portion size.
• Makes plate drawing of daily specials and keeps on record. Posts and updates new plate drawing on the a La Carte line
• Adhere to BWYCC mission statement and core values
• Additional Duties as assigned by the Executive Chef and/or General Manager