Chef De Cuisine

Kids for the Future; Austin (TX); On-site; USD 58,500 - 71,500; Full time

Benefits offered by this job

Competitive salary

Bonus program

Medical, dental, and vision benefits

Job summary

Kids for the Future in Austin, TX is seeking a Chef de Cuisine to lead and mentor a high-volume culinary team, delivering outstanding guest experiences. You will oversee culinary operations, actively participate in service, and ensure quality, cost control, and safety standards are met. Local candidates or those relocating to the Austin area are encouraged to apply.

The role emphasizes collaboration with FOH, strong leadership, and the ability to coach a diverse staff in a fast-paced environment.

Qualifications

• Minimum of three (3+) years of current high-volume and full-service restaurant kitchen experience required
• Proven knowledge of commonly-used concepts, practices, and procedures in a culinary setting
• Extensive understanding of guest service and the importance of the guest experience
• Proven ability to accurately calculate P&L and implement spending changes is required
• Must have flexibility and be adaptable to all types of changes
• Will be present during service hours, working side by side with the teams at home venue or other venue locations.
• Must be polished, professional, friendly, dynamic, and able to multitask
• Proven ability to coach and mentor
• Must be able to create fun in a fast-paced and stressful environment
• Must have strong communication and interpersonal skills to deal effectively with all types of business contacts
• A valid Food Handler Card is required and must be obtained before entering this position

Responsibilities

• Culinary Leadership and Development: Lead, guide, and develop the culinary team.
• Operational Oversight: Assist in the direction and oversight of all culinary operations, ensuring the delivery of outstanding products.
• Food Preparation and Quality: Personally prepare and produce all meals, maintaining high food quality and exceptional presentation.
• Talent and Management: Exhibit culinary talents while leading the staff and effectively managing all food-related systems.
• Recipe and Presentation Analysis: Analyze recipes and plate presentation to maintain standards.
• Inventory and Cost Control: Maintain desired food inventory levels and manage food costs efficiently. Responsible for ordering products to ensure all par levels are maintained.
• Compliance and Safety: Ensure work area is in compliance with health codes at all times. Supervise and enforce the correct procedures for preparation, presentation, and portion control for all raw and cooked foods, in accordance with our standards and food regulations.
• Equipment Maintenance: Ensure that all equipment and facilities are in good working order and properly maintained.
• Team Leadership and Development: Exhibit a passion for culinary excellence, a meticulous attention to detail, and a collaborative team-player attitude.
• Model the organization's Core Values, Standards, and Policies, acting as a true champion for the brand.
• Provide consistent care, active listening, clear direction, and daily collaboration to foster a positive team environment.
• Possess strong leadership capabilities to mentor, energize, and manage a diverse team.
• Partner effectively with Front-of-House (FOH) management to define and uphold all operational and service expectations.
• Take full responsibility for the entire team member life cycle, including: Recruiting, selecting, orienting, and training.
• Assigning duties and creating schedules.
• Coaching, counseling, and overseeing all aspects of performance management and development.
• Active involvement in the selection, performance review/development, and separation processes.
• Maintain high team morale by addressing all issues with care, discretion, and efficiency.
• Conduct meaningful daily pre-shift meetings for all Back-of-House (BOH) team members.

Job description

• Location 500 W 6th St,Austin, TX, 78701,United States
• Base Pay $65,000.00 / Year
• Job Category Culinary, Chef

Description

We are looking for more than just a Chef de Cuisine we seek a passionate leader to join our evolving and expanding group. In this role, you will be instrumental in fostering a collaborative environment where our teams genuinely enjoy their work and care for one another. You will lead and support a team dedicated to ownership and care in crafting and delivering a meaningful guest experience..

The Chef de Cuisine will be present during service hours, working side by side with the teams. The standards are high, and commitment is a priority.

Seeking a local candidate or someone soon to be local in the Austin area.

Key Responsibilities

Culinary Leadership and Development: Lead, guide, and develop the culinary team.

Operational Oversight: Assist in the direction and oversight of all culinary operations, ensuring the delivery of outstanding products.

Food Preparation and Quality: Personally prepare and produce all meals, maintaining high food quality and exceptional presentation.

Talent and Management: Exhibit culinary talents while leading the staff and effectively managing all food-related systems.

Recipe and Presentation Analysis: Analyze recipes and plate presentation to maintain standards.

Inventory and Cost Control: Maintain desired food inventory levels and manage food costs efficiently. Responsible for ordering products to ensure all par levels are maintained.

Compliance and Safety: Ensure work area is in compliance with health codes at all times. Supervise and enforce the correct procedures for preparation, presentation, and portion control for all raw and cooked foods, in accordance with our standards and food regulations.

Equipment Maintenance: Ensure that all equipment and facilities are in good working order and properly maintained.

Team Leadership and Development

Exhibit a passion for culinary excellence, a meticulous attention to detail, and a collaborative team-player attitude.

Model the organization's Core Values, Standards, and Policies, acting as a true champion for the brand.

Provide consistent care, active listening, clear direction, and daily collaboration to foster a positive team environment.

Possess strong leadership capabilities to mentor, energize, and manage a diverse team.

Partner effectively with Front-of-House (FOH) management to define and uphold all operational and service expectations.

Take full responsibility for the entire team member life cycle, including:

Recruiting, selecting, orienting, and training.

Assigning duties and creating schedules.

Coaching, counseling, and overseeing all aspects of performance management and development.

Active involvement in the selection, performance review/development, and separation processes.

Maintain high team morale by addressing all issues with care, discretion, and efficiency.

Conduct meaningful daily pre-shift meetings for all Back-of-House (BOH) team members.

Desired Qualifications

Minimum of three (3+) years of current high-volume and full-service restaurant kitchen experience required

Proven knowledge of commonly-used concepts, practices, and procedures in a culinary setting

Extensive understanding of guest service and the importance of the guest experience

Proven ability to accurately calculate P&L and implement spending changes is required

Must have flexibility and be adaptable to all types of changes

Will be present during service hours, working side by side with the teams at home venue or other venue locations.

Must be polished, professional, friendly, dynamic, and able to multitask

Proven ability to coach and mentor

Must be able to create fun in a fast-paced and stressful environment

Must have strong communication and interpersonal skills to deal effectively with all types of business contacts

A valid Food Handler Card is required and must be obtained before entering this position

What We Offer

Competitive salary and bonus program

Medical, dental, and vision benefits

A collaborative leadership team and opportunities for growth