Chef D'Cuisine Admin FB Admin

Description Summary: The Chef D'Cuisine is responsible for supervising food production in a food service operation, which may be a single unit of a multi-unit operation.

This includes making final decisions with regard to culinary operations, and all other responsibilities as directed by the business or as assigned by management.

This is a management position and typically reports to the General Manager.

Essential Functions: Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepares and completes action plans; implements production, productivity, quality, and customer-service standards; serves as culinary resource to operations managers; identifies and resolves problems; completes audits; determines system improvements; implements change Achieves culinary financial objectives by estimating requirements; assists with menu design; anticipates and evaluates response to menu presentation; schedules expenditures; analyzes variances; initiates corrective actions; evaluates time-saving production techniques; trains others in specialty techniques Adheres to brand standards, recipes and portion specifications as required by the unit for all heart of the house cooks and production team members by understanding consumer tastes and nutritional needs; reviews product specifications; evaluates ease of menu preparation; applies established procedures and budgetary constraints Oversees food preparation by consulting with purchasing, management, cooks, and team leaders; oversees portion size; controls productivity; provides culinary leadership in areas of personal expertise; monitors presentations, garnishments, and sauces Improves menu quality and consistency by analyzing food production records and menu expenses; studies, evaluates, and re-designs processes; implements changes Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends Maintains professional and technical knowledge by attending educational workshops; reviews professional publications; establishes personal networks; benchmarks state-of- the-art practices; answers questions as a culinary expert; participates in professional societies and shares this information with direct reports Ensures quality production standards are followed and maintained; ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses Ensures maximum productivity and labor costs are maintained according to financial requirements; Monitors daily manpower planning and employee turnover Coaches, counsels and prepares corrective action for employees Requirements Minimum Qualifications, Knowledge, Skills, and Work Environment: Requires an Associate's Degree or Bachelor's Degree in the Culinary Arts or a related field (i.e., Formal Culinary Education), or at least 3 years of experience in a Sous Chef role Requires 5 years experience as a Chef D'Cuisine Requires 5 years supervisory experience working in a high volume Hotel, Manufacturing, Food Production and Restaurant or Catering environment Requires the ability to lift and/or move up to 40 pounds Requires the ability to bend, twist, and stand to perform normal job functions Frequently immerses hands in water and water diluted with chemical solutions Frequently works with sharp knives, utensils, and hot plates Frequently works in hot environment