Chef De Cuisine

POSITION FOCUS

Manage the kitchen staff in the daily production, preparation and presentation of the restaurant in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.

ESSENTIAL RESPONSIBILITIES

· Manage the daily production, preparation and presentation of all food for the restaurant and to ensure a quality, consistent product is produced which conforms to all franchise standards.

· Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.

· Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

· Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.

· Promote the Accident Prevention Program to minimize liabilities and related expenses.

OTHER RESPONSIBILITIES

· All other duties as assigned, requested or deemed necessary by management.

SUPERVISORY DUTIES

1-15 Associates

BEHAVIORAL FOCUS

At Sage, we pride ourselves on the behaviors that build our culture and help associates perform in their positions. We value integrity, performance, team spirit, growth, delivering extraordinary guest experiences, and engaging in our communities. We have also outlined specific competencies that contribute to success at Sage. Please review our competency models to understand the behaviors expected of different levels in the organization (you may find these models in our learning management system).

POSITION QUALIFICATIONS

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Knowledge/Skills

· Requires advanced knowledge of the principles and practices within the food profession.

· This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

· Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets.

· Items include food, small equipment -75% of the time.

· Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.

· Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.

· Continuous standing -during preparation, during service hours or during expediting, usually all day.

· Must have moderate hearing to hear equipment timers and communicate with other staff.

· Must have excellent vision to see that product is prepared appropriately.

· Must have moderate comprehension and literacy to read use records and all special requests.

Environment

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.

Pay: $85,000.00 - $88,000.00 per year

Benefits

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Tuition reimbursement
• Vision insurance

Experience

• Culinary: 7 years (Required)

Ability to Commute:

• North Bethesda, MD 20852 (Required)

Work Location: In person