Chef de Cuisine
Michelin recommended Amoura Restaurant, which debuted in 2015 in South San Francisco, is expanding, continuing to enhance the restaurant and catering company and introducing an exciting new fast casual concept.
We are currently interviewing for the Chef de Cuisine position to lead our culinary team and work with Culinary Director Scott Howard on all culinary initiatives for all restaurants, catering operations, and SFO airport outlets.
The ownership family has been in the hospitality business in the Bay Area for over 50 years, spanning 3 generations. It includes: Amoura, the flagship restaurant, QSR operations at SFO Airport, an iconic neighborhood deli, and catering services that have become an established and recognized brand in the South San Francisco business community.
The family's culture and commitment to hospitality have driven the continued success and future growth that now enables new endeavors as we look forward to continuing business over the next 50 years.
Responsibilities
Lead, direct and ensure effective and efficient BOH operations including but not limited to: food prep and cooking, ensuring adequate inventory levels of food and supplies, and supervising kitchen employees
Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
Track and control food cost, purchasing and ordering food product and supplies for the restaurant
Ensure proper food storage, quality and presentation standards, including temperature controls
Partner with General Manager (GM) and/or designated managers/chefs to create prep lists throughout the day; and assign production duties to BOH staff in order to ensure that preparation quantities support forecasted business levels
Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
Perform regular line checks throughout the day to ensure quality of all menu items
Multitask calmly and effectively under pressure
Monitor BOH employee side work and ensure BOH employees comply with all sanitation/safety guidelines and procedures
Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, knives, etc.)
Ensure effective communication regarding food production and timing issues, needs, and special requests between front of house (FOH) and BOH
Understand and follow food allergy procedures and special orders/restrictions
Review and maintain recipe books in partnership with designated partners, chefs and/or managers, and communicate menu/recipe changes to staff
Partner with GM and management team to interview, hire, onboard, train, schedule, supervise and develop BOH hourly employees
Monitor, address and document individual employee performance through on-going feedback, positive recognition, formal performance reviews, coaching and, when necessary, disciplinary action
Maintain proficiency in job functions of all BOH positions and provide active back-up support when business needs require
Ensure repair and maintenance needs are met and/or communicated to designated manager
Partner with GM and/or designated managers/chefs for daily walk-through inventory to assess maintenance needs, sanitation issues and supply levels of food and goods, and accept and inspect deliveries as needed
Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authorities
Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites as needed
Other duties assigned as needed.
Work May Include:
Travel overnight occasionally as needed
Work in a confined, crowded space of variable light, noise and temperature levels
Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces.
Qualifications
2 years minimum kitchen management experience in full service restaurant
Food safety certification or food handlers license
Strong leadership abilities and able to work in a team environment
Must be able to work in a fast-paced environment
High school diploma/GED required (culinary degree preferred)
Why Work at This Company?
We are a family owned and operated growing restaurant and catering business with multiple locations on the peninsula. Our staff are part of our extended family, many of whom have been with us for nearly 20 years. We are offering full benefits, matching 401K and great potential to grow.
Hiring Company Description
Amoura is a family owned and operated restaurant and catering company, headquartered in South San Francisco, that has been in business for 50 years. We have multiple locations and serve many corporate catering clients in the region. We offer opportunities for advancement within our growing company.