The Café Chef de Cuisine for Bon Appetit Management Company takes ownership for the overall success of the Café Food Program. This entails adhering to the Client’s culture and guidelines, the Health Department’s regulations, and Bon Appétit/Google standards and expectations of food quality, freshness and presentation.  This position is accountable for the kitchen’s daily administrative, operational and culinary tasks, including sanitation and safety. In addition, the Chef de Cuisine also motivates, trains, develops and directs employees to accomplish the objectives of the operation and maintain a positive relationship with the client.   

Approximately 50% of time spent working in the kitchen with the remaining 50% of the time dedicated to administrative duties, menu research and development. A minimum of 50 hours worked per week is required.

In the performance of their respective tasks and duties all employees are expected to conform to the following:

·  Perform quality work within deadlines with or without direct supervision.

·  Interact professionally with other employees, customers and suppliers.

·  Work effectively as a team contributor on all assignments.

·  Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

Overall Management

• Meets all timelines for payroll, café service, accounts receivable, human resources, corporate programs and all other project deadlines given by management.
• Teaches and adheres to Bon Appétit philosophy, culture and commitment to quality food and exemplary service.
• Takes over the ownership of the kitchen.
• Has a Passion for food and service.
• Ensures all products and purchases meet Bon Appetit sustainability guidelines

Supervision and Development of Staff

• Hires, trains, and supervises the daily conduct of the staff.
• Supervise the adherence to proper uniform standards following the employee handbook and established account guidelines.
• Evaluate staff and actively work to develop managerial leadership and culinary skills.
• Conduct coaching sessions and disciplinary actions in a professional and timely manner. Provides feedback and support to employees to further their development.
• Ensures that all Training standards are met and documented for direct hires, including but not limited to New Hire Packet, Employee/Manager Hand Book Sign off Sheet, Fact Training Completion, and Safety Training.

Food Programs

• Write menus that demonstrate creativity, concept authenticity and intent, seasonality, healthy balance and variety.
• Ensure that high quality food items are creatively well prepared and presented in a cost effective manner.
• Lead the culinary staff in all Bon Appétit initiatives including Circle of Responsibility, Low Carbon Diet and Farm to Fork Programs.
• Meet and exceed the expectations of the customer and client perceived value.
• Ensure that all products and ingredients that are used are purchased following Bon Appétit purchasing standards and sustainability commitments.
• Work with management team to ensure that all display, catering and café culinary set up meet specific account standards.
• Makes sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client

Customer Service and Client Relations

• Represents the company in a courteous, efficient, and friendly manner in all customer, client and employee interactions.
• Interact with customers and resolves customer complaints in a friendly and service oriented manner
• Communicates with the Client honestly, accurately and in a timely manner.

Financial Management and Analysis

• Ensure that all culinary personnel follow proper time and attendance policy.
• Responsible to make sure that labor and food cost budgetary goals are met.
• Responsible for placing proper orders, sourcing the best local and seasonal ingredients and following purchasing guidelines.
• Complete inventory on an appropriate schedule.  

Kitchen and Café Supervision

• Ensure that overall café kitchen space meets the standards as presented in Great Expectations, as well as oversees the daily appearance and upkeep of the kitchen.
• Supervise the proper garnishing and presentation of food.
• Monitor daily signage for proper spelling and descriptions.

Special Events

·        Assists Catering Management team with special events as needed with staff and culinary support.

Marketing/Sales

·        Work with General Manager to plan seasonal tastings of new menu items and solicit feedback from guests.

Note:  Job duties are subject to change as needed.

• Adheres to all Health Department, OSHA and ADA regulations.
• Follows all Safety Manual guidelines.
• Develop and revise station specific daily and weekly cleaning checklists and oversee their accomplishment.
• Conducts weekly F.A.C.T. meetings, and ensures that regular trainings are occurring in units
• Reports any injury, accident and/or foodborne illness incident for customers and/or staff accurately and in a timely manner to the General Manager.
• Train all personnel in safe operating procedures of all equipment, utensils and machinery.
• Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR.
• Attends monthly safety meetings and participates in safety inspections

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Education:  Culinary or college degree.
• Experience:  A minimum of 3 years kitchen supervisory experience or applicable culinary experience in similar volume restaurant or food service establishment.
• Experience working with and feeding a high risk population children / elderly / hospital
• Strong soft skills, who can communicate with educators and parents, has an interest in children and the role food plays in a child's development.
• General Hospitality knowledge and interest in sustainability and sustainable food practices.
• Ability to operate Web based ordering system, process customer requests, changes to orders, menu updates and client profiles.
• Proficient with word processing and spread sheet applications; able to compose basic email memos.
• Posses the ability to meet Bon Appétit unit specific uniform standards for this position. 
• Utilize all Personal Protective Equipment’s per Bon Appétit guidelines.
• Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.

• ServSafe certified
• Online Sexual Harassment Training
• Culinary Certificate or Degree preferred.

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, talk or hear, and taste or smell. 

·        Walk; use hands or fingers, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms. 

·        Regularly lift and/or move up to 40 pounds and may occasionally lift up to 50 pounds. 

·        Push and Pull carts weighing up to 100 pounds

·        Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.

·        Must consistently utilize all Personal Protective Equipment per Bon Appétit guidelines.

·        Must wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.

• Ability to read and comprehend elaborate instructions, event requests, correspondence, and memos written in English 
• Able to speak clearly and listen attentively to staff, peers, supervisors, guests and client.
• Able to read and write to facilitate the communication process. Ability to write professional and efficient emails to clients and customers. 
• Ability to effectively present information in one-on-one and small group situations to customers, and clients.
• Ability to lead meeting and trainings with employees and other members of the company and cover basic health, safety, culinary and service topics.

Bon Appétit is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V.

This position supervises numerous (10-20) hourly and management employees of diverse background and skill level.