About us
We are professional, agile, agile and our goal is to To find a creative and innovative Chef to lead both our lines and develop new talent.
Our work environment includes:
- Modern office setting
- Food provided
- Food provided
- Growth opportunities
Chef de Cuisine
Ten sushi + cocktail bar is a renowned restaurant committed to providing an exceptional dining experience through exquisite Japanese cuisine. We take pride in using only the freshest ingredients and maintaining the highest standards of quality in every dish we serve.
Summary of Position:
Responsible but not limited to planning and directing all food service operations, restaurant operations and customer service within a specific location. This includes both areas of kitchen designated as “hot kitchen” and “sushi”
Directly Responsible for:
1.
a. Working on the line daily to assist line cooks and sushi chefs in production (and typically working a station during busy service times).
b. Responsible for all aspects of kitchen foodservice (both BOH and FOH if applicable) when the GM and owner are not present.
c. Ability to handle issues presented in real time.
d. All clerical items are clear and up to date and all Culinary Managers have access up to and including:
i. Order Guides updated
ii. Inventory Sheets updated
iii. Food Handler Cards and Health Dept. Crash Kit updated
iv. Dish Machine Sanitizer Logs updated
v. Line Check forms updated and filled out completely
vi. Recipes books up to date and clean
vii. Build sheets up to date and clean
viii. Prep Lists Updated
ix. Recipe Cards (Build Sheets) Current
x. Inventory Software Maintained accurate
xi. Employee Schedules updated, accurate and posted.
2.
a. Oversee all food purchasing and inventory.
b. Accountable for meeting budgets of food, labor, and operating expenses.
c. Must be proficient with labor costs and food costs.
d. Monitors kitchen employees' timecards to ensure compliance with posted schedules, labor budgets and local laws (including breaks and meal rest period).
e. Creating controls to reduce and/or eliminating shrinkage.
f. Verifies pricing on all controllable items. Notifies company and Regional Chef immediately of any discrepancies in price.
g. Maintain positive vendor relationships.
3.
a. Ensure the freshness and quality of ingredients used in food preparation.
b. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
c. Investigate and resolve food quality issues including but not limited to ensuring food is prepared according to the correct recipe, served in the correct portion, and presented to be visually pleasing.
d. Ensure that the entire team has access to recipes and any pertinent information at all times
4.
a. Maintain a clean work environment, including all general kitchen areas in accordance with local health department laws and general kitchen cleaning standards as set forth by the company.
b. Ensures compliance with all statutory and company hygiene regulations.
c. Checks all kitchen equipment regularly to help avoid breakdowns and malfunctions. (ie: refrigeration condenser coils).
5.
a. Ability to manage food ordering, and process invoices according to standards set
b. Conducts scheduled and routine physical inventories for food and supplies.
c. Receives, records, and properly stores food and supplies for the kitchen and events. Ensures freshness of all food products through proper product rotation.
d. Conducts inventory accurately and completely
e. Ensuring all order guides are up to date and accurate using the templates provided by the Culinary Director. (This will be managed at the store level once the template is assigned).
f. Maintain par levels and adjust as the business fluctuates (managed at store level)
6.
a. Working a diverse schedule each week to touch all meal periods.
i. 2 closing shifts per week, 2 opening, 1 mid shift.
ii. Scheduled shifts should be limited to no more than 10 hours.
iii. Weekends off a minimum every 6 weeks for all Culinary Managers.
b. Overseeing of daily prep items of the kitchens and ensure that all kitchen staff is adhering to recipe standards.
c. Demonstrated ability to coordinate staff and resources in a high volume, time sensitive environment
d. Ability to organize food production prep sheets for varied menus
e. Demonstrate strong leadership and teamwork skills and abilities
7.
a. A demonstrated ability to supervise and develop both BOH and FOH staff members.
b. Hire, train, and supervise kitchen staff and their daily activities; assign responsibilities and provide clear/concise instructions while offering suggestions for increased productivity.
c. Proven skills in leadership, strong teamwork, working well under pressure, being self-motivated, and improving culinary knowledge of cook staff.
d. Submits ideas for future goals, operational improvements, and personnel management to executive management
e. Ensure that regular Culinary Certifications are being conducted and that each person is certified to work their respective station.
8.
a. Maintain a safe and clean work environment at all times free of spills and slip/fall hazards. Any spills must be cleaned immediately, and wet floor signs displayed properly.
b. Complies with all sanitation standards (line checks, sanitation walkthroughs etc.)
c. Coordinates and conducts quarterly team meetings.
d. Be aware of all food allergens (especially the Top 8) and their potential side effects due to cross contamination
e. Ensures all clerical Health Dept related items are up to date, current and filed in a designated location.
f. Must have a current Food Service Manager Certification (not expired)
9.
a. Collaborative work style, excellent interpersonal skills, demonstrated ability to work as a part of a team.
b. Ability to work as a team player with other managers to ensure a smooth operation in the restaurants.
c. Ability to help anyone at any time in any capacity that the restaurant requires to operate.
d. Respond to all digital communications (e-mail) within 24 hours or the next business day after time off.
e. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests
10.
a. Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
b. Understands and complies with all company policies and procedures.
11.
a. Pursue learning opportunities to improve skills and grow your knowledge and career.
Problem Solving skills:
- Ability to handle issues presented in real time.
- Investigate and resolve food quality issues including but not limited to ensuring food is prepared according to the correct recipe, served in the correct portion, and presented to be visually pleasing.
- Ensures compliance with all statutory and company hygiene regulations.
- Checks all kitchen equipment regularly to help avoid breakdowns and malfunctions.
Qualifications:
· Prepare traditional sushi items up to and including sushi rice, maki, sashimi, nigiri, sushi.
· At least 5 years experience as a sushi chef (or similar cuisine).
· Ability to communicate effectively with managers, hourly staff and guests.
· A minimum of 2 years of experience in fast-paced, varied kitchen positions including food preparation, line cook, fry cook and expediter as an Executive Chef.
· Minimum 2 years’ experience in an Executive Chef capacity in a high-volume operation.
· Proven career stability and demonstrated progression.
· Be able to reach, bend, stoop and frequently lift up to 50 pounds.
· Be able to work in a standing position for long periods of time (up to, and at times in excess 10 hours).
· Advanced computer and mobile device skills (email, Microsoft Word and Excel).
· Current (not expired) Food Service Manager Card
· College degree/Culinary degree for a minimum of 2-year program or Associate Degree from an accredited program or school.
Job Type: Full-time
Pay: $75,000.00 - $85,000.00 per year
Benefits:
- Flexible schedule
- Health insurance
- Paid time off
Experience level:
Supplemental pay types:
- Bonus opportunities
- Quarterly bonus
Weekly day range:
- Monday to Friday
- Weekends as needed
Work setting:
- Upscale casual restaurant
Ability to Relocate:
- Dallas, TX 75201: Relocate before starting work (Required)
Work Location: In person