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Chef de Cuisine - Cafe Japengo - Full-time / Part-time
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | San Diego, CA San Diego, California |
About this job
The Chef de Cuisine manages the prestigious Cafe Japengo restaurant at Hyatt Regency La Jolla. The Chef de Cuisine will take instruction from the Executive Chef to create and implement menu concepts but the position is designed so that the individual will work in a manner that is consistent with that of an independent owner/operator.
Responsibilities include:
* Act as senior leadership by developing and assuming key management responsibilities
* Assume the role of liaison between all dining room operations and culinary staff
* Supervise the preparation and cooking of various food items
* Supervise the stewarding/dishwashing operation in the kitchen and all personnel within
* Develop and implement creative menu items within the restaurant concept
* Plan, coordinate & implement special events and holiday functions
* Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
* May manage other key culinary leadership roles including supervisor and other less senior Sous Chefs
* Lead and coach the team towards achieving exceptional guest service and colleague satisfaction results
* Monitor food production, ordering, cost, and quality and consistency on a daily basis
* Participate in marketing events directly related to the specific restaurant
* In-depth skills and knowledge of all kitchen operations
* Possess strong leadership, communication, organization and relationship skills
* Experience with training, basic financial management and customer service
* Proficient in general computer knowledge
* A true desire to exceed guest expectations in a fast paced customer service environment
* Capable of producing a consistent product in a timely manner
* Strong training and communication skills
* Culinary education and/or on the job training, independent restaurant experience is preferred
* Geographic and schedule flexibility preferred
Responsibilities include:
* Act as senior leadership by developing and assuming key management responsibilities
* Assume the role of liaison between all dining room operations and culinary staff
* Supervise the preparation and cooking of various food items
* Supervise the stewarding/dishwashing operation in the kitchen and all personnel within
* Develop and implement creative menu items within the restaurant concept
* Plan, coordinate & implement special events and holiday functions
* Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
* May manage other key culinary leadership roles including supervisor and other less senior Sous Chefs
* Lead and coach the team towards achieving exceptional guest service and colleague satisfaction results
* Monitor food production, ordering, cost, and quality and consistency on a daily basis
* Participate in marketing events directly related to the specific restaurant
* In-depth skills and knowledge of all kitchen operations
* Possess strong leadership, communication, organization and relationship skills
* Experience with training, basic financial management and customer service
* Proficient in general computer knowledge
* A true desire to exceed guest expectations in a fast paced customer service environment
* Capable of producing a consistent product in a timely manner
* Strong training and communication skills
* Culinary education and/or on the job training, independent restaurant experience is preferred
* Geographic and schedule flexibility preferred