Restaurant Opening- Chef De Cuisine

SA Hospitality Group; Boca Raton (FL); On-site; USD 68,000 - 90,000; Full time

Job summary

SA Hospitality Group in Boca Raton, FL seeks a seasoned Chef de Cuisine to lead kitchen operations, assist in menu development, and uphold cost controls while ensuring consistent quality across all service periods.

You will train staff, manage inventory and vendor relations, coordinate with the director of operations, and maintain strict safety standards to deliver exceptional guest experiences. Proactive leadership and hands-on execution are essential.

Qualifications

• The ability to work as part of a team and maintain personal cleanliness.
• Strong time management and ability to work under pressure in a high-volume kitchen.
• Active listening, learning skills, reading, and comprehension abilities.

Responsibilities

• Oversee kitchen operations and assist in menu development.
• Assist executive chef and cover when absent, including staff coverage and conflict resolution.
• Train staff and develop training materials to maintain consistent quality.
• Ensure kitchen presence during all service periods (breakfast, lunch, tea, dinner).
• Prepare and cook dishes according to recipes, maintaining pace with orders.
• Communicate last-minute menu changes to front-of-house and 86 items when needed.
• Monitor food presentation and maintain 100% consistency during service.
• Assist with inventory, purchasing, and cost control; keep food costs and labor aligned with goals.
• Maintain documentation, procedures, and back-of-house operations; coordinate with PR and ops teams.

Skills

Teamwork

Time management

Active listening

Lifts up to 30lbs

Job description

Position Purpose: the chef oversees the kitchen operations and assists in menu development, inventory, purchasing of supplies and cost control.

Key Responsibilities/Accountabilities:

As Manager

• Assist executive chef when he is present and take responsibility when he is absent (specific examples: find staff to cover call outs, handle employee conflicts, report problems on time, handle food deliveries, etc.)
• Assist with staff food training and the generation of the necessary training materials (creating recipes others can follow, scheduling tastings to keep the quality of product consistent, attending pre-shift meetings to explain specials of the day, teaching about ingredients and their origin, etc.

Service

• Be present in the kitchen during the service of all meal periods you are scheduled for: breakfast, lunch, afternoon tea, dinner.
• Prepare and cook dishes according to the recipes while following the pace of orders.
• Communicate last minute menu changes, 86 items efficiently to front of the house team (in the absence or when directed by executive chef)
• Communicate all food-related issues to the appropriate to front of the house team (in the absence or when directed by executive chef.
• Work in the line if needed and asked by the executive chef

Labor/Staff Management

• Continually review and manage performance of all culinary staff and share feedback with chef (monitor all cooks and their work, coach when improvements are needed, alert executive chef or corporate chef if there are any issues, etc.)
• Understand, follow, and direct others in current safety procedures.

Product/Food Presentation

• Assist in and do preparation of the dishes while training others to achieve consistency.
• Monitor each dish presentation as set up and directed by executive chef and achieve 100% consistency during service.
• Continually assist in creating of new offerings (specials and seasonal menu changes)
• Maintain the quality and the presentation of food to achieve favorable guest feedback.

Financial

• Follow company procedures to ensure proper and accurate food ordering.
• Maintain proper inventory of food items - make sure we don’t run out, make sure food produce is always fresh, etc.
• Assist executive chef in keeping the food cost and labor cost aligned to given goals.
• Maintain strong communication with front of the house management at all times.

Administrative

• Assist executive chef with proposals of the menu changes hand in hand with costing ingredients search and tasting preparations.
• Assist chef in following procedures when it comes to menu changes (introducing the dishes, creating menu descriptions, organizing tasting for service staff in timely manner, etc.)
• Keep all culinary and back of the house documentation up to date including, but not limited to:

• • Job Duties and Opening/Closing Checklists
  • Food Operations Manual/ Recipe Book
  • Personnel Forms - such as new hire paperwork, termination form, etc. (please ask managers for instructions if needed)

• Communicate and work closely with PR team to highlight the food offerings and to respond to media inquiries.
• Attend all meetings requested by Director of Operations and Ownership or when chef requests it.
• Check company OUTLOOK for all incoming email communication.
• Participate in Avero reporting / Remain up to date with daily reports.
• Ensure compliance with all health department rules and regulations to pass the inspections.

Self-Development

It is understood that as the Chef de Cuisine you are responsible to maintain current knowledge of the world of foods and ingredients. You will be required to continually develop this knowledge on your own time and follow the current successful local trends. G&D Restaurant Associates Company will assist in any way possible with any educational goals that relate to your work duties and responsibilities.

Minimal Essential Requirements:

• The ability to work as part of a team, and personal cleanliness.
• Time management and ability to work under pressure to manage high volume of production.
• Active listening, learning skills, reading, and speaking comprehension skills.
• Ability to lift up to 30lbs.

ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.