Chef de Cuisine

Job Description

Creating larger-than-life culinary experiences is the mission of the Chef de Cuisine (CDC) at Haywire. With a posse-over-person mentality, the Haywire CDC is a culinary maestro who recognizes that the food they create and execute is only as good as the individual performers’ passion & knowledge in the kitchen. They are always ahead of culinary trends and are excited to contribute to ideation and innovation. They drive top and bottom-line restaurant performance by enhancing and executing a menu known for its sophisticated cowboy cuisine. A love of Texas-inspired food, incredible wines and the best whiskeys in the world is a must. The ideal CDC has 3-4 years of high-volume, steak-house restaurant experience.

BENEFITS:

Dental, Vision, and Medical Insurance

401k Plans

Paid Time Off

Our Haywire CDC must be a:

Culinary Maestro

Innovate using the latest techniques, equipment, and ingredients to stay ahead of culinary trends and experiences relevant to the Brand

Partner with the General Manager and Sales Manager to create and execute special event menus to deliver extraordinary experiences

Ensure line and prep cooks are experts with ingredients, preparation, taste and presentation of recipes and menu items they impact

Consistently monitor food preparation and presentation to ensure perfect menu items leave the kitchen each shift

Business Partner

Prepare necessary data for applicable parts of the annal budget, including projecting food, labor and other costs related to the kitchen and monitors actual financial results taking corrective action as necessary to ensure targets are met

Implement measures for controlling food costs, exercising portion control and working with General Manager and Operations Leadership to adjust menu pricing as needed

Attend all manager meetings, preparing to present culinary related updates, needs and issues impacting the team and restaurant

Assists in maintaining the highest level of genuine Texas hospitality principles in conjunction with the Front of House Management Team

Maintains the highest level of cleanliness and preventive maintenance of all kitchen equipment and fixtures, responsibly using the R&M budget after issues occur

People Champion

Hire, train and retain the best talent in the industry

Ensure team members have the knowledge, tools and resources needed to be successful in their roles

Oversee timely and accurate scheduling of culinary team members to ensure correct amount of properly trained staff is present on every shift

Create a culinary-focused culture that draws potential new team members in and allows them to be their best at what they do

Hold entire team to the highest of standards through fair, consistent coaching and feedback

Develop strong leaders in the kitchen that maintain culinary, sanitary and cleanliness standards as rigorous as the CDC's, creating a pipeline for growth with the Brand

Quality Authority

Evaluate ingredients regularly to ensure the highest quality is consistently attained

Appreciate and understand that our culinary commitments as a farm-to-fork restaurant should never be compromised

Approve the requisition and purchase of products and other necessary items, both food and non-food related

Accountable for the development, implementation and use of Haywire standard recipes and techniques for menu item preparation, execution and presentation to assure consistently high quality

Develop and maintain high standards that safeguards all food handler work practices, while increasing the team's knowledge around safety, hygiene, security and accident prevention

A Successful Chef at Haywire:

Personally embraces & demonstrates an understanding of the Haywire Brand DNA

Thrives in a fast-paced, urgent environment

Builds menu strategy for future growth

Moves easily from big picture to nitty-gritty; and vice versa

Drives team growth through accountability

Leads through inspiration and developing others

Cool, calm and collected under pressure

Understands competitive set and strives to lead

Embodies a business driver and thought leader

A high school degree or equivalent

Culinary degree or bachelor's degree in hospitality management preferred

3+ years chef de cuisine, head chef or executive chef experience with similar restaurant and volume

Knowledge of Fusion Prep, Craftable a plus

Full-time