Chef de Cuisine-MAD Hospitality, LLC
MAD Hospitality is searching for a Chef de Cuisine, to oversee and coordinate the operations of its multiple outlets located in Madison, Ga. Current offerings include The Dining Room (a fine dining concept), Hart and Crown Tavern (an English pub) Patisserie on Main (a French bakery) The Sinclair (a coffee shop, tapas and cocktail bar), Betty Gene’s (a southern diner concept), the Buggy Works (an event hall), and all centered in renovated historic loft projects situated around the downtown square in Madison, GA. The company strives for excellence and quality in food and in service, and offers top compensation and benefits for its employees, including paid vacation, PTO, 401k with match, and 100% paid employee medical, dental and vision insurance for its full-time employees. The team of approximately 50 employees includes veterans with experience from top hospitality firms including the Ritz-Carlton and Capella hotel companies, as well as multiple entrepreneurial experiences in independent restaurants and hotels, both domestic and abroad. The current culinary staff boasts training from Cordon Bleu, Johnson and Wales, as well as highly regarded European apprentice programs and its leadership from multiple professional and university system training programs and designations.
This is a unique opportunity for the right individual, who has an ability to multi-task effectively, as well as manage a fast track, entrepreneurial environment with a focus on constant improvement. The ideal candidate will have the skill set and interest to support the multiple concepts but also a desire to create their own unique personal brand in The Dining Room, which aspires to develop a national reputation for excellence in dining. The firm has professional PR and marketing firms engaged in pursuit of these goals. Competitive compensation based on experience and qualifications, to include competitive base salary, incentive bonuses, fully paid health insurance, 401k with match, paid vacation, PTO. See job description and responsibilities below. See details of operations on website www.mad-hospitality.com.
Summary
Oversee and help execute all kitchen operations for a multi-concept food and beverage operation with six outlets including a British-inspired pub, patisserie, coffee shop and cocktail bar, fine dining restaurant, event space, and Southern-style diner. Participate in and direct and coordinate activities of sous chefs, cooks, and other kitchen workers engaged in preparing and cooking foods. Determines production schedules and staff requirements necessary to ensure timely delivery of quality menu items. Enforces sanitary practices throughout all kitchen areas.
Essential Duties and Responsibilities
- Develops menus, recipes, and food purchase specifications for all outlets in collaboration with outlet sous chefs/chefs
- Determines food and labor costs and assigns prices to menu items
- Plans and coordinates kitchen workflows to meet production and service standards
- Hires, trains, evaluates, disciplines and terminates kitchen staff as needed
- Ensures consistency in recipes, portion sizes, quality standards and food presentation across all outlets
- Maintains high standards of sanitation, cleanliness, and safety within all kitchen areas
- Monitors ordering and deliveries to control product waste and overproduction
- Successfully negotiate contracts with vendors and purveyors
- Tracks latest food trends and industry innovations to evolve menus
- Works with leadership to establish budgets and strives to meet or exceed top line expectations while keeping costs within expectations. Assists with budget preparation and controls food and labor costs consistent with financial goals.
- Ensures compliance with all federal, state and local regulations and reporting
- Develops and documents kitchen policies, procedures and systems
- Leads weekly kitchen staff meetings
- Participate in cooking to ensure proper training, quality control, guest engagement and control of labor cost, filling in on cooking or prep assignments as needed
Requirements/Qualifications
- Culinary degree preferred; equivalent combination of education and experience required
- High volume, multi-unit scratch kitchen experience
- Excellent culinary skills and knowledge of food handling and kitchen operations
- ServSafe certification
- Strong coaching, training, interpersonal and communication skills
- Ability to multi-task and work well under pressure
- Computer literacy with knowledge of restaurant management systems, Microsoft Office including Excel.
-Strong hospitality financial accounting knowledge
- Availability to work extended hours and flexible schedule as needed
Job Type: Full-time
Pay: $65,000.00 - $75,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
- Discretionary bonus potential
Work Location: In person
Job Type: Full-time
Pay: $65,000.00 - $85,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
