Head Chef

Head Chef

Cafe Creme Downtown

cafecremeaustin

KITCHEN

FULL-TIME

27-35/HR

AUSTIN

Lead a small team, manage culinary program & catering, and uphold the Cafe Creme brand.

General:

Lead the team in maintaining a clean and orderly kitchen

Arrive to your shift on time, with all necessary tools and uniform

Understand the flow of product, placing orders only when necessary

Taste and lead quality standards of all ingredients andponents necessary toplete a successful service

Place orders, manage inventory, being mindful of waste and cost of goods (COGS)

Manage the kitchen team, conducting quarterly check-ins with each kitchen staff member

Assist in the creation of menu development , conducting menu changes according to procedure

Input invoices utilizing the COGS tracker and make adjustments to ordering and the menu accordingly

Conduct costing of menu items, ensuring prime cost goals are met

Field catering inquiries, assisting in the coordination and execution of events

Service:

Uphold standards of clean and orderly stations during service

Execute the current on-menu dishes to the standard set by ownership

Utilize systems set in place, making sure all staff are upholding standards. (I.e. Ensuring the closing check-list are beingpleted at the end of each shift)

Check prep list for the following day, ordering products that are needed

Check each station and speak with each kitchen staff before final shift end

Exemplify the customer service values of Cafe Creme through and leading by example

Management:

Communicate clearly and efficiently with all kitchen staff members

Delegate tasks with the goal of making the kitchen more efficient and productive

Follow the established disciplinary action set in place when necessary; i.e. write-ups, warnings, and documentation of unacceptable behavior

Write the weekly schedule, being mindful of labor cost

Understand the strengths and weaknesses of each kitchen staff member, using this information to better utilize them, while also helping them grow in their weaker areas

Promote inclusivity in the kitchen, creating an environment of mutual encouragement and healthy self policing

Write and release a weekly schedule, managing labor costs and making adjustments

Be present for weekly management meetings, offering insight into the kitchen operation

Key Indicators of Success:

Engagement with all kitchen staff, sharing knowledge and experience from past restaurants to help others grow

Being receptive to constructive feedback, showing a desire and willingness to learn

Setting a series of personal development goals, discussing them with the culinary director, then continuously check in on the process andpletion of said goals

Contributing to the development of the menu through given R D time

Training new employees on respective stations, displaying a patience and desire to build the team

Creating an environment and culture that minimizes staff turnover and call-outs

Continually strive to better understand the financials of the kitchen, and how to better manipulate them

Uniform:

Clean, non-slip shoes

Clean, full length pants

Cafe Creme apron

2 black sharpies

A chef s knife, and other desired specialty tools

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Cafe Creme Downtown - 710 W Cesar Chavez St, Austin, TX, 78701