Chef de Cuisine

Full Time Fort Lee, NJ

SousChefAd - crystal.kelderhouse - Flickr


iPic Entertainment

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Chef de Cuisine 

Accountable for assisting with food quality, consistency and production of all cuisines with in the property’s restaurant. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Blends culinary creative talent, business acumen, teaching skills and an entrepreneurial spirit to drive business results while building a high-performing team. 


Key Accountabilities:


  • Works with Executive Chef to manage inventory, preparation, presentation, safety and sanitation in a restaurant kitchen.
  • Works with Kitchen Management to support an environment committed to outstanding Guest Experiences; participate in meetings (1:1, pre-shift meetings) with staff to maintain guest focus at all times. 
  • Ensuring Culinary Standards and Responsibilities are met for Restaurant.
  • Works with Restaurant Managers to oversee guest relations, build guest loyalty and recognize guest loyalty with special menu items or table visit.
  • Manage performance of direct reports and all staff members; hold others accountable to iPic standards and expectations; provide timely, supportive coaching when needed.  Support staff understanding of iPic priorities and expectations.
  • Manage restaurant operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness.
  • Make hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor/Manager roles.



Experience & Qualifications:


  • 2-3 years of experience as sous chef in large, complex operations with strong focus on food and beverage program, hospitality, and brand management.  Progressive growth from hands-on, frontline roles to leadership preferred. 
  • 2 years’ experience mentoring team members on menu planning, controlling food cost, controlling labor costs and maintaining safety and sanitation.
  • Understanding and knowledge of safety, sanitation and food handling procedures.



Leadership Requirements:


  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Identifies the developmental needs of others by coaching, mentoring, and participating in training staff on menu items including ingredients, preparation methods and unique tastes.
  • Demonstrate teambuilding by communicating a common purpose, empowering team members to contribute their best and recruiting candidates with a variety of skills and styles.
  • Outstanding written and verbal communication skills, solid executive presence, self-confidence, and professional maturity.
  • Good listener, patient in stressful situations and genuine in desire to resolve issues.
  • Qualified to demonstrate proper preparation/cooking techniques for junior staff in need of hands-on instruction; firm but fair in providing feedback and communicating expectations.


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