Olio e Piu is seeking a passionate and experienced
Chef de Cuisine who is responsible for overseeing the day-to-day optimal and efficient performance of the kitchens, and assisting the Executive Chef in cost management structures around food cost and preparations.
Our work environment includes:
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Growth opportunities
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Lively atmosphere
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Employee satisfaction-minded
- Company perks + competitive benefits
Details:
Finance & Purchasing
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Maximizes profitability of culinary department by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget
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Costs all recipes regularly to ensure profitability targets are achieved
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Oversees purchasing program, including sourcing, establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage
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Implements waste tracking system, as needed
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Manages relationships with food vendors; Continually drives low cost through purchasing strategy; Ensures all food products received meet the highest standards of quality
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Manages GL accuracy for all culinary products; Establishes invoicing procedures and other controls to ensure accuracy; Addresses and corrects discrepancies or invoicing issues immediately
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Establishes weekly inventory cycle; Ensures consistent, accurate and timely completion of inventory
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Cultivates positive, professional relations with vendors including interactions on property with culinary staff
Operations:
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Develops and implements operating standards for the culinary department
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Manages Sous Chef, cooks and porters in their daily responsibilities, providing clear, effective direction
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Ensures all items are prepared properly and in a timely manner for service daily
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Establishes line check procedure to ensure DOH compliance multiple times daily; Conducts line checks multiple times per day when on duty to ensure DOH compliance; Addresses all DOH violations immediately
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Ensures no members of staff are permitted to work if they are not suitably dressed or groomed
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Approves any maintenance or repairs needed.
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Oversees menu and recipe creation, structure, offerings, titling, pricing; Develops featured items for holidays, special events and promotions
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Promotes and practices safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment
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Reviews and approves payroll for culinary staff; Reviews daily time punches for accuracy; Addresses time clock abuse (clocking in early or late) via coaching and/or documentation
Staff Management:
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Hires, trains, supervises, manages, coaches, counsels, and evaluates all members of the culinary team
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Participates in training of Front of House (FOH) staff as it pertains to menu and food knowledge
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Delegates hourly staff scheduling amongst Chef team; Approves weekly schedule for hourly culinary staff
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Establishes regular communication with culinary team, including pre-shifts, meetings, trainings, etc.
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Oversees all staffing pars; Posts for open positions; Interviews and gives final approval for culinary hires
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Ensures all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality and presentation required of each dish
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Oversees performance review process for all culinary employees; Delivers reviews to all Chefs
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Provides final approval for all culinary disciplinary write-ups and terminations; Ensures disciplinary and termination decisions are compliant with employment law, and minimize risk to The Group
Essential Functions:
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Able to lift 30+ pounds
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Fluent in both written and spoken English
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Must have considerable skill in math and algebraic equations using percentages
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Demonstrates positive leadership characteristics which inspire team members to meet and exceed standards
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Polished personal presentation; Grooming meets The Group standards, as outlined by Employee Handbook
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Communicates information effectively and efficiently
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Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
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Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions
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Ability to perform essential job functions under pressure, maintains professionalism when working under stress
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Maintains general knowledge of location, transportation, management team, etc.
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Ability to utilize traditional software programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), and any additional systems as needed; Ability to access and accurately input information using a moderately complex computer system
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Participates in community events and ensures corporate social responsibility goals of The Group are met
- Ensures that all staff are compliant with Company’s policies and procedures, as well as city, state and federal laws
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Attends and/or organize mandatory meetings including staff meetings, leadership meetings, etc.
- Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
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Unpack, stock, & organize all items in and around the restaurant to maintain highest level of cleanliness possible throughout restaurant pre-opening & after
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Perform all other related and compatible duties as assigned by the General Manager or Senior Level Leadership
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Adhere to all HR policies and procedures
