Job Description

COOKBOOK MARKET – LARCHMONT

Job Description: Chef de Cuisine

The Chef de Cuisine position at COOKBOOK MARKET is expected to accomplish the following:

• Operational management - oversee daily kitchen activities, ensure equipment is functional, maintain inventory and manage food preparation and service standards 
• Arrive and leave on time in accordance with daily tasks
• Adhering to dress code
• Ensure hourly employees follow all break policies in effect at this location.
• Maintain a clean and orderly workspace
• Oversee and ensure all opening and closing checklists are done properly
• Working with a sense of urgency in a fast-paced environment and working in a timely and efficient manner. 
• Manage and update all product inventories daily internally and on the doordash site.
• Manage the requisition sheet to ensure proper deliveries from the commissary kitchen.
• Guest Relations 
• Creating relationships with all guests and providing a welcoming environment through guest interactions at the front door and via e-mail or phone correspondence.
• Financial Management - Manage budgets for food costs and labor while minimizing waste and maximizing profitability 
• Responsible for administrative duties for the back of house including meeting labor and cost of goods targets. FCOGS should be at 28% , labor should be between 15-20%
• Collecting and inputting back-of-house invoices 
• Ensuring no excessive overtime without approval 
• Managing and updating product inventories 
• Costing all items to specifications 
• Food Quality & Sourcing - Ensure dishes meet high standards in presentation, taste, and quality before being served to guests
• Take ownership of all proper cafe ordering & receiving processes; all product should be up to the standards of the store and cafe
• All products when possible should be ordered from the Farmer’s Market & and utilization of product brought in for display and retail FIFO 
• Always should be ahead of seasonal changes, updating the cafe menu to reflect seasonal produce and market driven dishes 
• Performing daily product checks to ensure quality 
• Check mis en place daily 
• All recipes for batched items should be tasted as they are completed throughout the day
• Developing systems to track FIFO.
• Staff Management - Hiring, training, scheduling and supervising kitchen staff while fostering a collaborative and efficient work environment
• Ensure that there is never excessive overtime unless otherwise approved by upper management 
• Oversee hiring firing, and counseling notices for back of house staff
• writing effective and fair schedules 
• Performing semi-annual reviews for back of house staff
• Teaching and training staff on new dishes, stations and products
• Writing effective prep lists daily and delegating prep for BOH staff 
• Ensure that all staff has clean uniforms and all proper tools at each shift 
• Communication 
• Vendor & supplier relations - building and maintaining relationships with suppliers to source high-quality ingredients 
• Communicate necessary changes/additions with FOH/BOH
• Communicate and train all staff on new items, storage locations and weights.
• Maintain relationship with all vendors
• Hold a daily pre-shift with BOH and FOH introducing all new items, reviewing where new items are located.
• Oversee transfers of prepared food between the stores
• Maintenance and Safety 
• Enforce health regulations, sanitation practices and proper food storage procedures
• Address maintenance issues promptly. 
• Ensure all closing cleaning checklists are followed, the alarm is set, and the doors are locked.
• Upkeep high standards for food quality control and food safety standards. 
• Upkeep sanitation and cleaning standards. 
• Respect the facility and report any disrepair 
• Menu planning - Design menus, create new recipes, and incorporate culinary trends to align with the restaurant’s vision 
• Responsible for creating & R&Ding new dishes on a regular basis with approval from ownership & Director of Operations. New dishes should be added to the cafe menu at least bi weekly.
• Write effective prep lists daily delegating prep for all BOH staff. 
• Cost all items to specifications agreed upon by JVRG.
• Maintain a cookbook market prepared food and cafe bible.
• Maintain a positive, team-oriented, respectful mentality.
• Other duties as assigned.

Qualifications:

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Maintain an up to date California Manager food handlers card certification and anti-harassment certification.

FLSA Status: Exempt

Physical Demands: 

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

While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus. The noise level in this environment is usually moderate.

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