Job Description

Description BOA Steakhouse is now hiring a CHEF DE CUISINE BOA Steakhouse offers an unforgettable experience in the world of American steakhouse cuisine, based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including Sushi Roku and Katana Robata & Sushi Bar. This innovative Steakhouse concept brings together a blend of inventive traditional dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, BOA Steakhouse has quickly become a go-to destination for tastemakers from around the world. Get ready to embark on a culinary journey like no other at BOA Steakhouse Manhattan Beach. As the Chef de Cuisine, you will lead and oversee all kitchen operations, supervises the kitchen staff and ensures that all food production workers perform their duties in accordance with the standards established by the company. This position is responsible for the food that comes out of a kitchen, from conception to execution. The Chef de Cuisine creates a positive work environment for our employees through friendly, caring and professional communication, making sure to pass down a culture of excellence. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES Have an extensive knowledge of our restaurant’s food offerings and beverage program Direct staffing, training, and evaluation of kitchen employees in accordance with our policies and procedures Teach proper cooking techniques to guarantee that all guests receive outstanding food products made per our restaurant specifications and standards Train and coach staff to focus on recipe adherence, addressing poor performance and correcting bad habits Execute all menus and recipes as introduced by the company Manage training for sous chefs to ensure the development of their leadership and culinary skills Oversee purchasing of food and related items, including finding sources for new products Responsible for food and labor costs and other related restaurant expenses Maintain a clean and safe work environment through timely repair and upkeep Ensure compliance with health, sanitation, liquor, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members Fulfill all record keeping and administration requirements including financial statements, invoices, inventory, and employee paperwork Expected to continue self-education of food trends through networking, books and periodicals Create a positive work environment for our employees through friendly, caring and professional communication Embody and deliver on exceptional service and hospitality Requirements QUALIFICATIONS 3 to 5 years’ experience as a Chef de Cuisine in a high-volume upscale restaurant. Possess a strong familiarity with food service regulations and proper food handling procedures Must be twenty-one (21) years of age or older Completion of a post-secondary culinary arts program Strong operational skills and impeccably high standards of service Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure Must be able to communicate clearly and effectively with employees, dining room staff and guests Ability to read, analyze, and interpret common scientific measurements, recipes, and financial reports Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems Must have a valid Food Handler Card and Alcohol Awareness Training Certificate at the time of hire. Ability to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Be able to frequently stoop, kneel, or crouch. Must be able to lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond. #J-18808-Ljbffr

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