(805) 686-1234 [email protected]

Chef de Cuisine

Jan 14, 2017

Overview This is an opportunity to use your skills in both a management and creative environment. Use your experience to make your mark in a position that allows for growth and rewards.
Responsibilities
  • Develop and manage the restaurant budget.
  • Oversee the preparation and execution of all associated events in collaboration with the Restaurant Manager.
  • Train kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
  • Serve as the creative manager in the development of the menu and food offerings.
  • Plan plating of foods to maximize visual impact and minimize waste.
  • Oversee staff development, to include interviewing for new hires, performance management, disciplinary counseling, and conducting performance evaluations.
  • Direct restaurant personnel in preparation of all menu offerings while retaining the maximum amount of desired nutrients, special and dietary requests, to include low-fat, sodium, vegetarian and low-calorie meals.
  • Determine and manage food costs and establish purchasing specifications for restaurant food and beverage offerings.
  • Manage programs and processes to control and reduce loss time injuries.
Qualifications
  • 3-5 years experience as a Kitchen/Restaurant Chef or Sous Chef in a fine dining, gourmet, or steakhouse, environment.
  • 4-Year degree in a related field, or equivalent work experience.
  • Must obtain and maintain a valid gaming license as determined for the position, an Alcohol Beverage Control card, and any applicable health certifications.

To apply for this job please visit bentleyprice.com.

Bentley Price Associates
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