REPORTS TO:

Consulting Chef/Advisor, Executive Chef, General Manager

WORKS CLOSELY WITH:

All kitchen staff, front of the house service members and General Manager

SUPERVISES:

Sous Chefs, Line Cooks and Pastry Cooks at Café Gray deluxe

LOCATION:

Shanghai

SUMMARY:

This position requires a person who possesses not just excellent culinary capabilities, but also great leadership and interpersonal skills. 

In our efforts to continue our restaurant’s reputation, the chef de cuisine is pivotal in maintaining great morale, a focused and well trained staff, acting as a liaison between the front and the back of the house and assuring that the kitchen operates in a clean orderly and safe fashion. 

The chef de cuisine must work closely with the consulting chef, sous chefs, line, pastry and prep cooks as well as the restaurant managers, front of house staff and stewarding department to create a tightly knit team of leaders.  Above all the chef de cuisine must create and maintain an environment where professionalism, cooperation and enthusiasm can flourish, among all restaurant associates.

Broad knowledge on all aspects of creative food preparation and execution are essential.

DUTIES AND RESPONSIBILITIES

(Include the following.  Other duties may be assigned)

· Lead and manage all aspects of the restaurant kitchen’s operation.

· Manage and set priorities for the day, by delegating tasks and assignments to kitchen staff and informing service staff, through daily briefings

· Development of seasonal, inventive, changing, and cost effective menus for the dining room, bar, lawn area and room service

· Meet once a week to discuss budget, food cost and labor costs.

· On going training to maintain high standards and develop/promote the skills and knowledge of our associates. Train the kitchen staff to assure a safe, orderly and sanitary work environment, this includes stewarding, sanitation requirements , both routine and unexpected.

· Scheduling, and managing labor forecasts to assure that all essential positions are filled, and that the necessary work is completed within a reasonable time frame.

· Disciplinary action as needed to assure that no employee endangers the reputation of the restaurant.  All such actions should be well thought out and handled in a professional and businesslike manner, in close collaboration with our human resources department.

· Ordering of food and dry goods. Further, receive goods to confirm quality, quantity, price and correct handling once in house, as well as inventory management, research new purveyors and products.

· Acting as liaison between the front and the back of the house staff to keep them abreast of the current menu and changes, as well as accepting and acting on feedback from the customers received either directly or via the service team/guest feedback evaluations. Communicate information on reservations and special functions/ menus to all associates. 

· Hands on station oversight as needed to assure that shifts are covered and that the restaurant runs smoothly. Occasional shifts on other stations to cover missing employees, and facilitate training.

· Attend daily kitchen and wait staff meetings, as well as weekly Food and Beverage meetings.

· Review reservations to check on VIP’s, regulars, etc. on a daily/weekly bases, special menu requests, dietary restrictions and beverage interlink

· Organize weekly Sous Chef meetings.

· Weekly meetings with catering manager about upcoming events.

· Evaluate all management trainees in a timely fashion. 

QUALIFICATION REQUIREMENTS

To perform this collaborative successfully, an individual must be able to perform each essential duty, as listed above, and are representative of the knowledge, skill, and/or ability of the requirements needed.

EDUCATION and/or EXPERIENCE:

A degree in Culinary Arts  degree with 7-10 years work experience as Sous Chef in a fine dining establishments. 

LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions; and procedure manuals.  Ability to write communicate routine reports and correspondence.  Ability to interpret effectively before groups of customers or employees of the organization.

REASONING ABILITY:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Computer skills and very high degree of human interaction are essential.

Kunz Management, established by Chef Gray Kunz, founder in 2006 in New York and Hong Kong, is an international company that oversees hotel and restaurant management, a diversified real-estate portfolio, and the development of food-related environment initiatives.

With clients ranging from individual diners to boutique hotels and independent investors, the Kunz approach is simple: to create fond and lasting associations between taste and sight and place for discerning diners who are increasingly health conscious and environmentally aware.

Bringing years of invaluable experience in the world’s best kitchens, restaurants, and hotels, the Kunz team is driven by a passion for good eating, good health, and a healthy planet, and committed to the creation of a new dining experience that fosters a sense of wellbeing in clients, patrons, and employees alike.

Gray Kunz