Chef de Cuisine Job at The 'Quin House (Back Bay)

Job Description

The Chef de Cuisine is responsible for leading the restaurant kitchen culinary team in achieving the exceptional quality of food delivery while actively managing the financial goals of the kitchen operation; monitoring the performance, maintaining the kitchen facilities in accordance with The Quin service standards, ensuring high member satisfaction and an exceptional dining experience.

Job Responsibility

Implement the culinary direction and leadership for the club’s restaurants, lounges and bars
Lead the restaurant kitchen culinary team in achieving exceptional quality of food delivery while actively managing the financial goals of the kitchen operation
Monitor performance, maintain kitchen facilities in accordance with service standards
Ensure high member satisfaction and an exceptional dining experience
Provide leadership to create a culture and work environment based upon respect
Provide opportunities for staff to learn, grow and develop their abilities through training
Coordinate planning, organizing, training and leadership necessary to achieve stated responsibilities in food delivery, sales, costs, employee retention and member satisfaction
Implement food philosophy that align with organizational policies and goals
Assist in creating dynamic menus for areas of responsibilities that evolves and changes on a regular basis
Develop recipes and input into the recipe database
Monitor and analyze kitchen cost centers financial performance and contribution to club’s profitability
Implement and monitor food preparation methods, portion sizes, and garnishing and presentation of food
Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items in cooperation with the Executive Chef/Executive Sous Chef
Retrieves, processes and prepares ingredients necessary to prepare menu items
Prepares food items prior to and during meal time periods
Prepares, slices and butchers’ meat, chicken, fish, cheese, produce and other food products on a daily basis
Assists kitchen staff with duties as required
Maintain F&B marketing and other marketing activities and club programming initiatives
Hire, train, empower, coach and counsel, performance and salary reviews
Implement and maintain food inventory
Coordinate operations with other club departments to ensure efficient member service
Assist in the implementation of procedures to increase member and employee satisfaction
Understand all policies, procedures, standards, specifications, guidelines and training programs
Assume 100% responsibility for the culinary quality
Perform purchasing and inventory responsibilities on a daily/weekly/monthly basis
Fill in where needed to ensure guest service standards and efficient operations
Continually strive to develop the staff in all areas of managerial and professional development
Ensure that policies on employee performance appraisals are followed and completed on a timely basis
Attends management meetings
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the club, employees and members
Investigate and resolve member complaints regarding food quality, service, or accommodation

Requirements

At least two to three (2-3) years of progressive experience in the direction and management of employees in a culinary environment
Startup/opening of hotels and restaurants experience preferred
Background in European/Mediterranean cuisine preferred
Advanced knowledge of culinary, baking and pastry techniques
Thorough knowledge of food preparation techniques and food hygiene practices
Service oriented style with professional presentations skills
Maintain high standards of personal appearance and grooming
Experience managing and developing teams
Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details
A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work
Good oral and written communication skills
Detail oriented, good prioritization, time management, organizational and follow up skills
Demonstrated ability for process and project management
Financial acumen preferred
Basic understanding of Health and Safety, Food Hygiene and Employment Legislation
SERVSafe Certified
Open availability and flexibility to work according to the needs of the business
Comfortable with WORD, PowerPoint and Excel
Culinary school diploma required
High School Diploma or equivalent

Nice to have

Startup/opening of hotels and restaurants experience
Background in European/Mediterranean cuisine
Financial acumen

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Chef de Cuisine

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