Chef de Cuisine at One Off Hospitality Group Ltd

Chicago, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Jun, 26

Salary

0.0

Posted On

04 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Creation, Payroll Management, Vendor Communication, Food Cost Control, Food Safety Expertise, Health Department Compliance, Operational Coordination, Staff Training, Employee Relations, Disciplinary Action, Schedule Management, Composure Under Pressure, Guest Relations, Kitchen Execution, Staff Scheduling

Industry

Restaurants

Description

Description Chef de Cuisine Big Star Chicago, IL For over 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home. This position provides the culinary leadership for our esteemed catering and events division that provides luxury and unique dining and catering experiences. REPORTS TO: HEAD OF CULINARY OPERATIONS TYPE: FULL TIME FLSA: EXEMPT POSITION SUMMARY: The Chef de Cuisine has a genuine passion for food and creative cuisine. They are in charge of all functional and operational aspects in the back of house. This position directly reports to the Executive Chef and Culinary Directors. The CDC directs and oversees all activities in accordance with standardized policies in order to provide efficient, friendly services, innovative menu changes and profitable operations. In this position, in addition to leading the culinary execution, being central to the dining room and guest vibe is essential. Requirements Essential Duties and Responsibilities The essential functions include, but are not limited to the following: Maintains a cheerful, courteous disposition and a neat, clean and professional image Manage in a positive and people forward style Coordinates directly with the Director of Culinary Operations regarding menu creation Manages BOH payroll edits and ensures all is correct by payroll processing time Constantly communicates with purveyors regarding shifts in pricing and applies this knowledge to the menu planning process to ensure food cost goals are met Ensures that the prep and execution of menu is seamless Must be the restaurant’s lead food safety expert (ensuring that the facilities are meeting the requirements of Chicago’s Health Department) Communicates directly with the General Manager, FOH and BOH management teams to ensure operational needs are met, staff food knowledge is complete and restaurant facilities are maintained With the aid of the BOH management team, represents the kitchen at all pre-service meetings Communicates specials, dietary concerns, pricing and procedure to FOH staff members Resolves complaints from guests in a polite, friendly manner always making sure we follow up with them when needed Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary because of an unexpected absence or extra volume (may also have to work the line in slower seasons or off peak times) Has a strong understanding of company background, core values and philosophy Responsible for BOH schedule; ensures the BOH is properly staffed and communicate any staffing issues to People Services Handles all BOH staff responsibilities in partnership with People Services (includes: training and development, employee relations, disciplinary action, documentation, terminations, etc.) Maintains composure under pressure Effectively communicates with General Manager and other leadership (promptly and fully informs of all problems or unusual matters of significance) Minimum Qualifications (Education, Experience, Skills) Culinary school or equivalent work experience Minimum 5 years of BOH management experience ServSafe Certification required Ability to handle stress under pressure Willingness to maintain a clean, healthy, and safe working environment Ability to coordinate multiple activities with attention to detail Ability to work independently, with minimal supervision Physical Demands and Work Environment Ability to be flexible with job demands and open minded when being asked to complete tasks Ability to operate and use all equipment necessary to run the restaurant Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds Ability to work varied hours/days as business dictates Ability to stand for up to 8-10 hours a day Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish Perks and Benefits Employer monthly contribution to medical insurance; 4 major plan options Optional vision, dental, accident, short term disability, long term disability, hospital indemnity, critical illness, FSA, HSA, identity theft protection, tele-medicine, pet insurance Paid parental leave PTO Paid Sick Time Employer Assistance Program 401K with employer match One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training

Responsibilities

The Chef de Cuisine provides culinary leadership for the catering and events division, directing and overseeing all back-of-house functional and operational aspects to ensure efficient service and profitable operations. This role is central to culinary execution while also being essential to the dining room and guest vibe.