Chef De Cuisine | Peruvian Cuisine | Relocation - One Haus - Los Angeles : Job Details

The Company:

They are part of an international group from an award-winning chef in Chicago. They own and operate some of the world's most prestigious restaurants, and now operate over 58 restaurants around the world. This concept is one of a kind for the US, and showcases food culture in a generous, casual, and fun environment.

Summary:

As Chef de Cuisine, you are responsible for the entire kitchen operation, overseeing areas such as production, dishwashing, main kitchen, cold kitchen, and pastry while working closely with the Executive Chef and Pastry Chef. This role requires advanced culinary skills in executing recipes and techniques learned in prior experiences. You are also responsible for creating and maintaining systems of controlling preparation, stocks, and food quality. You will oversee dish presentations to meet the highest standards, as required by the restaurant. You should be able to solve difficult problems with effective solutions, see hidden problems, and always look beyond the obvious, taking smart and good decisions based on wisdom and experience. You should also bring new and unique ideas to improve every day, promote teamwork, and create a strong morale and spirit within the team.

Duties and Responsibilities:

• Be presentable: Neat uniform, well-groomed hair, minimal accessories, and personal hygiene.
• Follow all policies and procedures, and ensure the line cooks do the same.
• Lead, coach, teach, and guide cooks using the best habits, techniques, and skills learned in prior experiences.
• Supervise each station's preparations and ensure the team is ready for each service.
• Assist the Executive Chef in creating new dishes for specials.
• Reproduce, prepare, and create recipes while maintaining the standards of the restaurant.
• Check cleanliness of stations before, during, and after both services.
• Expedite food orders.
• Ensure excellent quality throughout both lunch and dinner services.
• Follow proper food handling and sanitation standards to meet ServSafe training requirements.
• Schedule and monitor daily line-up.
• Assist the Executive Chef in making the weekly schedule according to the forecast.
• Control and be accountable for food and labor cost goals.
• Assist with ordering products following ordering procedures.
• Inspect food products delivered from purveyors for quality.
• Control production and rotation to ensure the best quality.
• Approve quality standards of all dishes leaving the kitchen (temperature, allergies, flavor, and presentation).
• Maintain a positive attitude and the ability to work with a variety of people and cooperate with co-workers efficiently and effectively.

Essential Requirements:

• Availability to work various shifts, weekends, and holidays.
• Ability to accept coaching.
• Integrity and humility.
• Ability to continuously reach, bend, lift, carry, stoop, and wipe.
• Ability to lift up to 50 lbs.
• Professional disposition with good communication and interpersonal skills.
• Manipulation and control of industrial equipment such as industrial and commercial mixers, “combi” ovens, rational ovens, vacuum seal machines, etc.
• Advanced butchering skills.
• Advanced knife skills.
• Advanced skills in charcoal grill and charcoal oven (Josper).
• Ability to multitask and work efficiently under pressure.
• Excellent use of many methods and a wide variety of ingredients.

Required Experience and Skills:

• Basic mathematical and costing skills.
• Basic English and Spanish speaking skills.
• Developed leadership skills.
• Minimum 4 years of culinary experience and at least 1 year as a sous chef.
• High school diploma.
• 2-year degree or equivalent from a university or institute in culinary arts.
• Knowledge of workplace safety procedures.
• Ability to manage high-volume shifts under high pressure.