Chef de Cuisine
About this role
Chef de Cuisine
Hospitality Starts Here:
Welcome to The Indigo Road Hospitality Group (IRHG) , where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart!
Why Us:
Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever.
The Role:
A successful CHEF DE CUISINE (CDC) will have 4+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment. You will also have experience working with Asian flavors on a open flame grill. You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite.
As the Chef de Cuisine you'll encourage staff development and promote a positive experience for staff and guests to achieve P&L goals. With the Executive Chef, you'll look after all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food.
What we will ask of you:
• Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness • Oversee, maintain and manage food and service quality • Assess, implement and manage service standards by ensuring consistency across operational procedures • Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions • Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) • Forecast financial trends to control labor, food and beverage cost • Partner with General Manager to ensure a positive and collaborative environment • Lead by example and set the tone for health, safety and cleanliness throughout the property
Requirements for Success: