Job Description

Puffer Malarkey Collective is a Restaurant Group who values integrity, work ethic, and optimism. We are looking for positive, hard-working, and talented chefs to support our growing empire. We are currently hiring to fill our Chef de Cuisine Chef position at our Herb & Sea location in the heart of downtown Encinitas. Chef Brian Malarkey has curated a coastal menu just steps away from the pacific ocean and the historical 101. Are you the Chef to help further develop our menu, working with non-profits such as Wildcoast broadening our guest palates and our co-workers minds? PMC takes value in being a teaching kitchen, as we evolve so should our staff.

Summary Description

The CDC is responsible for creating, maintaining, and enforcing the daily operations of the kitchen and provides professional leadership and direction to kitchen staff. Ensure that all recipes, food preparations, and presentations meet the restaurant's specifications and maintain a safe, orderly and sanitized kitchen.

Essential Job Functions

Manage day-to-day kitchen operations and culinary team. Execution of daily food service, quality, technique, portion, presentation and food cost control. Responsible for management of staff, including hiring, training, coaching sessions, scheduling, and staff development (ongoing education, professionalism, performance reviews). Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests Ensure all kitchen staff reliably arrives to work on time, well-groomed and in uniform. Support management with catering proposals, menu pricing, and menu innovation. Track food costs while managing vendors to provide standard cost-efficient products. Standardize production recipes to ensure consistent quality. Work with Sous Chefs to maintain a schedule par for all prep, dish, and line positions, bring staff levels up to this par, and develop basic new and ongoing training programs aimed at staff satisfaction, education, and retention. Collaborate with General Manager to create and adhere to accurate financial projections. Comfortable working in a fast-paced environment. Expedite the line from inside or outside, calmly and efficiently during hectic or stressful periods of service. Control Waste through careful oversight of recipes, proper/efficient staff training, ordering, and controlling inventory. Re-tool BEO menus and pricing/costing while maintaining brand standards of quality and presentation. Ensure food safety standards are always met across the property. Work with ownership to adhere to budgetary constraints and financial goals without sacrificing guest experience or company culture. Utilize Compeat, Aloha Back-End, Tripleseat, PlateIQ and basic excel formulas and functions to achieve responsibilities.

Knowledge, Skills and Abilities

Must be able to communicate clearly and effectively, both in-person and via e-mail. Must be able to saute. Be able to work in a standing position for long periods of time. Must have active Food Handlers Card. Math skills and understanding of basic conversions. Must be able to lift 20 lbs frequently and up to 50 lbs occasionally. Positions requires standing, bending and walking throughout the workday. Demonstrate the ability to follow recipes. Must be available nights and weekends, 50-55 hours per week, or more as needed.
Job Type: Full-time

Pay: $85,000.00 - $100,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Referral program Vision insurance
Work Location: In person