Chef de Cuisine - Nashville, TN

Written By Eric Martino

Job Title: Chef de Cuisine

Company: Private

Location: Nashville, TN

Salary: Based on Candidate

Relocation: Potential Relocation Support

Position Overview: 

Execution - Accountability - Preparedness - Standards - Operations - Process Flow/Process Improvement - Seasoning - Orchestrator/Conductor - Coach

 

Role:

The role of the Chef de Cuisine is to manage the culinary program of the restaurant and be in charge of nightly dinner services. 

The Chef de Cuisine will work closely with the Culinary Director and the Sous Chef to create menus, lead the culinary staff, set and ensure standards, constantly improve operations and execute the founder’s culinary vision.

 

Tasks:

LEAD CULINARY TEAM

  • Lead culinary team to ensure successful nightly dinner service. 

  • Oversee sous chef, serving as a daily coach to help them manage the culinary staff. 

  • Oversee, train and develop new team members. 

  • Create a fun, encouraging and growing work culture. 

  • Ensure all tasks are completed and the culinary team is ready for service. 

  • Ensure all team members are in line with Health Department regulations and properly trained in food safety. 

  • Create cleaning schedule

  • Create training manuals for new hires and for stations

  • Coach staff on any performance issues or improvements that need to be made

  • Ensure any repairs/maintenance needs are collected and addressed.

  • Assist in culinary production and special events.

  • Train cooks on how to set up, break down stations, maintain clean workplace, keep things moving through dishpit, how to put food up, how to set up for service, cleaning manual

  • Train all new cooks on how to use equipment, do’s and don’ts in the kitchens

  • Train cooks on how to read recipes, how to adjust recipes, how to improve them

  • If anyone on the team isn’t meeting standards, then discuss with the team member

 

INVENTORY/ORDERING

  • Create an order list and work on an ordering system with Sous Chef. 

  • Manage all food inventory, with a weekly report on Sundays for ordering.

  • Order all food necessary for dinner services.

  • Be available to pick up items throughout the week if required. 

  • Process invoices and send them to the accounting team.

  • Keep food cost under 15% of total food sales monthly. 

  • Integrate using MarginEdge and keeping programs/recipes/invoices up to date. 

 

RECIPE DEVELOPMENT/CREATION

  • Key leader in holding, maintaining and improving recipes. 

  • Brainstorm and help the Culinary Director with recipe development for new menus. 

  • Manage culinary team recipes to ensure every recipe is up to date and accurate. 

  • Keep a file of all recipes on Google Drive.

  • Ensure team members have access to recipes on Google Drive.

 

ASSIST IN CULINARY PRODUCTION

  • Help Founder and Culinary Director with any tasks associated to culinary productions outside scope of normal service days, including but not limited to special events and pop ups. 

 

EXCELLENCE IN HOSPITALITY

  • Look for opportunities to cater to VIPs, special Chef’s Bar experiences and/or limited or excess food products to create special off menu bites. 

 

MONTHLY CHECK IN

  • Check in with the Culinary Director and General Manager at least every month, in a 30-minute meeting, about what is going well, what can be improved and if there are any concerns amongst the culinary team to help provide a better employee experience. 

 

GENERAL PRACTICE

  • Help team members whenever able and possible. 

  • Communicate (overly communicate!)

  • Report when any item is low/needs ordering to the appropriate channels.

  • Come with a good attitude and ready to work.

  • Show up on time.

  • Be present in meetings, during prep and during service.

  • Be helpful and encouraging, treat each other like family.

ID:2024NTN8

Eric Martino