ABOUT THE ROLE

Location: Regent Street (London)

Status: Full Time

Compensation: Starting at £50,000/annually (Competitive)

Position Summary:

The Chef de Cuisine is an integral part of the Back of House/Kitchen team. The Chef de Cuisine will assist in managing a team of Sous Chefs, Line Cooks, Prep Cooks and Porters. While reporting directly to the Food & Beverage General Manager with a dotted line to the Director of F&B, the Chef de Cuisine will set the daily direction for the Kitchen and Back-of-House team. They will be experts on all menu items, including all individual ingredients, to ensure all final products meet standards and expectations set by the brand and Local and Federal regulations. Through their passion for the Food & Beverage industry, and culinary excellence, the Chef de Cuisine will drive the kitchen team to surpass all guests and company expectations with each item created.

RESPONSIBILITIES

Primary Responsibilities:

• Directly manage a team of Sous Chefs, Line Cooks, Prep Cooks and other Back-of-House staff.

• Familiarize themselves with all menu items to ensure they and their teams can execute each item flawlessly to surpass all expectations.

• Complete any administrative tasks assigned by the F&B General Manager, which may include but are not limited to inventory management, cost analysis, and labor control.

• Ensure all Food Safety Laws & Requirements are met in the kitchen and storage areas.

• Assist in the execution of all orders sent to the kitchen.

• Provide continuous training and development of all kitchen and Back-of-House staff.

• Partner with F&B General Manager and Front of House Manager to ensure there is adequate staffing and resources available to meet business demands.

• Effectively communicate any inventory needs, maintenance issues or overall concerns with the F&B General Manager and Front of House Manager.

• Assist the restaurant’s management team with housekeeping responsibilities including but not limited to, dusting, sweeping, collection of trash, and other tasks traditionally associated with standard food & beverage operations.

Special Projects/Tasks:

• Assist with inventory counts as business needs require.

• Assist with the planning and execution of any on/off-site events, including but not limited to pop-up events, private guest’s events held outside of normal business hours.

• Assist in maintaining a safe and organized restaurant, by completing any standard cleaning procedures commonly associated with a food & beverage outpost. 

REQUIREMENTS

Availability:

• Open & flexible availability, including but not limited to evenings, overnights, and weekends as well as Holidays.

• Availability to consistently work weekends, special projects, drops/releases or as the business’ needs require.

Licenses/Certificates:

• Valid Food Handler Certificate 

• Valid Smart Serve Certificate

Experience:

• 3+ years in a high-volume commercial kitchen

• 2+ years in a Supervisory Kitchen role

Skills & Abilities:

• Effective delegator

• Thorough follow-through

• Efficient multi-tasking

• Ability to lift and move 13.6 kilos.

• Ability to perform standard tasks that are related to retail operations including but not limited to, bending, twisting, and climbing ladders/step stools.

• Ability to stand and walk for prolonged periods of time.

WHO YOU ARE

Professional Characteristics:

• Detail-oriented

• Strong verbal and written communicator

• Effective leader

Personal Characteristics:

• Passionate about food & beverage

• Organized

• Through