Urban Grub - Nashville, TN is currently seeking a dynamic, driven, Chef de Cuisine.
A talented, exceptional culinarian for our high profile restaurant. A leader with an impressive Sous Chef background that strives for perfection and is incredibly creative.
Plan, prep, set up and provide quality service in all areas of the restaurants production. Displays and presentations of all items designated by Chef Edgar Pendley, to ensure all mise en place are completed to satisfaction of set standards. To ensure each employee will be able to follow recipes and plating guides provided, to exact specification. Maintain and contribute to a positive and productive work environment.
-Ability to perform job functions with attention to detail, speed and accuracy. -Ability to prioritize, organize, delegate work and follow through with assigned tasks. -Ability to be a clear thinker, remain calm and resolve problems using good judgment. -Ability to work well under pressure of meeting production schedules and timeliness of service. -Ability to multi-task while maintaining a high level of professionalism. -Ability to work well with others in a team environment. -Contribute to the growth and success of the team. -Ability to direct performance of kitchen staff and follow up with corrections where needed. -Ability to motivate kitchen staff and maintain a cohesive team. -Ability to use all senses to ensure quality standards is met. -Ability to cover all aspects of the Chef de Cuisine's daily responsibilities during their day off. -Ability to open restaurant and organize daily activities. -Ability to organize and conduct daily lineups. -Ability to properly order proteins, produce and dry goods. -Ability to organize product inventories. -Ability to review performance standards with employees.
Essential Job Function:
-Ability to maintain clean, organized and neat work environment. -Ability to follow recipes and increase or decrease recipes as needed. -Great knife skills. -Can season food properly. -Can follow all policies that are in place. -Can communicate with internal guests properly. -Can properly fill out requisitions and food orders. -Can properly rotate product. -Can properly clean and maintain kitchen equipment. -Can strictly abide by state sanitation/health regulations and requirements HACCP. -Can organize and set up work stations efficiently. -Rotate, label and date all food product. -Ability to work in fast paced, intense work environment. -Coordinate scheduling with the Executive Chef. -Ensure that all guests special requests are met. -Assist Executive Chef with maintaining high standards. -Provide a strong presence in the kitchen. -Maintain and adhere to labor management standards.
-High school diploma or equivalent vocational training certificate. -Five years experience in the culinary field, including two years of management. -Ability to communicate in English with guest, co-workers and management to their understanding. -Ability to compute basic mathematical calculations. -Ability to work all stations on the line. -Knowledge of food cost controls. -Knowledge of basic butchery. -Ability to expedite service. -Pastry experience a plus.
-Culinary degree. -Knowledge of charcuterie and meat curing -extensive knowledge of fish and seafood preparation -Ability to communicate in multiple languages a plus.