Chef de Cuisine

Summary
The Chef de Cuisine (CDC) serves as an example of excellent guest service for both internal and external guests of The Rose Wine Bar, and Secret Sister Bakery. This position is responsible for developing and maintaining a consistent culinary experience that is in line with the values of the Company. The Chef de Cuisine is expected to be on site daily to ensure a smooth and safe service.

Classification
Exempt, non-hourly
Full-time: 40 hours+/5 days per week,
Onsite in South Park
Benefits Eligible

Responsibilities

Service Leadership

• Set BOH standards and collaborate with Culinary Director to develop training programs to ensure service excellence.
• Write daily log posts and properly address any and all service or personnel issues.
• Be on site for service five days a week (40 hours minimum) to ensure employee development and service standards are being met.
• Customer Relations: work with FOH management to maintain high levels of customer satisfaction by addressing customer complaints or concerns promptly and professionally, and implementing strategies to enhance the overall dining experience.
• Collaborate with bakery staff by clearly communicating pars, shared responsibilities, and the use of communal storage spaces.
• Be able to quickly and directly communicate a comprehensive knowledge of company values, policies, and standards.

People Leadership

• Mentor and provide regular performance feedback to BOH crew.
• Partner with Human Resources + Culinary Director regarding team member coaching and development strategies.
• Assist culinary director with recruiting and ensure best practices are used to build a strong team.
• Work with Human Resources to follow company people practices, including delivering regular feedback, course correcting, and enforcing policies.
• Maintain a culture of accountability with staff when performance expectations are not met, including delivering disciplinary action when necessary.
• Respond to weekly HR Time Punch adjustment email, follow up with employees to ensure necessary adjustments have been made.

Operational Leadership

• Oversee day-to-day BOH operations in partnership with Bakery to ensure smooth functioning of the restaurant.
• Ensure proper training of BOH crew by following company training manuals.
• Work with Culinary Director on quarterly menu changes to ensure proper costing and creating menu items in line with company values and site themes.
• Ensure staff is following SOPs for stocking, rotating and storing of product, inventory, and ordering.
• Ensure proper equipment and facilities maintenance schedule.
• Ensure staff maintains a clean and organized workplace.
• Write and publish weekly schedules two weeks in advance with Culinary Director guidance.

Revenue Leadership

• Work with Culinary Director to set quarterly, annual and three-year goal posts.
• Lead revenue growth by supporting staff to develop innovative menu and dining experiences.
• Think creatively to cross utilize products and minimize waste.

Leadership Behaviors

• Act with integrity, honesty, and knowledge to promote the Company's culture, values, and mission.
• Cultivate teamwork by being an example, develop team members and effectively hold staff accountable.
• Recognize or seek areas of improvement and offer positive solutions for change; publicly acknowledge a job well done.
• Champion a safe and harassment, discrimination, and retaliation-free workplace environment.
• Have a sense of ownership to the brand and be accountable for personal performance.
• Operate within the location daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.

Required Skills

• Experienced quality consistency management and operational savvy.
• Strong understanding of recipe formulation and food cost controls.
• Excellent guest service skills.
• Able to multitask without sacrificing quality of service.
• Ability to educate, supervise, and direct the work of others.
• Have an extensive knowledge of food, wine, and service.
• Have a working knowledge of computer word processing programs and POS systems.
• Organized with a strong emphasis on attention to detail and time management.
• Strong sense of urgency and ability to consistently meet deadlines.
• Ability to think independently and willingness to take initiative.
• Ability to adjust leadership style as necessary to cultivate a results driven team.

Qualifications

• Minimum 4 years hospitality experience with an emphasis on farm to table
• Minimum 1 year of leadership experience
• ServSafe Manager Certified

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee is regularly required to: communicate and accurately exchange information at normal speaking levels; move in an office or restaurant environment to accomplish tasks; use hands to finger, grasp, or feel; reach by extending hand(s) and arm(s) in any direction; stoop, kneel, crouch, and crawl; and view and operate electronic devices and equipment, including but not limited to, phones, tablets, and computers, and coffee grinders, espresso machines, and distinguish, and determine with a degree of accuracy the differences or similarities in intensity or qualify of flavors or odors by using the tongue or nose. The employee must frequently raise objects horizontally from position-to-position or move such objects weighing more than 25 pounds. The noise level in the work environment is usually moderate.

@secretsistersouthpark / @bodegarosette / @mabelsgonefishing / @therosesouthpark

Job Type: Full-time

Pay: $74,000.00 - $82,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance

Experience:

• restaurant: 1 year (Required)

Ability to Commute:

• San Diego, CA 92104 (Required)

Work Location: In person