Executive Kitchen Leader

Three Pillars; Dousman (WI); On-site; USD 70,000 - 95,000; Full time

Job summary

Three Pillars is seeking a Chef de Cuisine to oversee quality, consistency, and production in our restaurant kitchen in Wisconsin. You will personally perform tasks while leading the staff and managing all food-related functions, coordinating menus, purchasing, staffing, and food preparation to delight guests within budget.

As a senior leader, you will train and develop the kitchen team, ensure sanitation and safety standards (ServSafe), and drive continuous improvement in guest satisfaction and

Qualifications

• High school diploma or GED required; 4 years culinary/food & beverage experience or a 2-year degree plus 2 years experience.
• ServSafe or equivalent food safety certification required.
• Willingness to work days/nights/weekends/holidays.

Responsibilities

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communicates production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures employees are cross-trained to support successful daily operations.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows-up on employee accidents.
• Knows and implements company safety standards.
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Skills

Leadership

Team development

Communication

Problem-solving

Budgeting

Food safety

Education

High school diploma or GED

2-year degree in Culinary Arts/Hotel & Restaurant Management

4 years experience in culinary/food & beverage or related area

Job description

Three Pillars is seeking a Chef de Cuisine to oversee quality, consistency, and production in our restaurant kitchen in Wisconsin. You will personally perform tasks while leading the staff and managing all food-related functions, coordinating menus, purchasing, staffing, and food preparation to delight guests within budget.

As a senior leader, you will train and develop the kitchen team, ensure sanitation and safety standards (ServSafe), and drive continuous improvement in guest satisfaction and