Chef de Cuisine

Born in Los Angeles and influenced by experiences around the globe, Mosaic is a diverse collective of inspired professionals assembled for the purpose of invigorating communities through great food, beverage, atmosphere, and hospitality.
Driven to be a global leader in hospitality management, Mosaic crafts world- class dining experiences with intention and authenticity, harnessing its distinctive blend of business acumen and creativity to deliver financial wins for clients and team members alike.
As a member of our Mosaic Family, we will support your development by nurturing your personality, creating a transparent culture of trust collaboration and appreciation.
Supported by our annual personal development planning, tailored learning opportunities and our Academy programs you will be a part of creating a bespoke experience.
Our company values are the fundamental spirit on how we reach our goals.
As an ambassador of Mosaic you will be entrusted with our values and expected to further enrich our culture: *MERIT – OWNERSHIP – SUSTAINABILITY – AUTHENTICITY – INTENTION– COMMUNITY* *POSITION OVERVIEW:* Manages the daily operation of assigned kitchen(s).
Monitors kitchen(s) profitability and quality standards.
Provides direction to line employees to improve the operations of the department.
Assists with food production as needed.
*ESSENTIAL FUNCTIONS: * Individual needs to have a professional appearance and warm, accommodating confident, enthusiastic, motivating personality and abide by the principles, goals, and policies in The Hotel Handbook.
Due to the nature of the hospitality industry, employees are required to work varying schedules, including holidays, to accommodate the business and demands of the hotel.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
*DEPARTMENTAL ORGANIZATION:* * Assist with weekly labor schedules and handling revisions as necessary.
* Interact with other Departments Heads to help operations proceed smoothly.
*PERSONNEL:* * Encourages and motivates employees.
* Be accessible and available to employees, work to resolve any issues and maintain the culture.
* Consistently demonstrate excellent people skills when dealing with employees and guests.
* Assist with administering, coordinating, and distributing information to all kitchen employees.
* Maintain accurate paperwork for scheduling, payroll and employee records.
* Provide Human Resources with the necessary information to keep personnel files current.
*QUALITY CONTROL:* * Ensure kitchen cleanliness and quality physical appearance of each kitchen.
* Ensure a neat, clean and safe working environment.
* Organize and maintain food storage, rotation and utilization.
* Ensure guest satisfaction (i.
e.
food quality, production, presentation) and resolve guest complaints.
* Assists with ordering food products and ensuring the quality of these products.
* Taste and review food products on a daily basis to ensure quality and consistency with preparation and presentation.
*OPERATIONS:* * Lead and cook by example and provide guidance to all team members.
Ensure kitchen operations are established and can run smoothly and efficiently in your absence.
* Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards.
* Coordinate training activities for kitchen and back-of-house associates to meet service level standards.
* Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success.
* Conduct daily inspections of assigned kitchen(s) and delegate job tasks and responsibilities throughout these kitchens.
* Complete food ordering and approve requisitions.
* Assist with developing, implementing, and maintaining new recipes, presentations and products.
* Assists with preparing menus for hotel sponsored events.
* Conduct weekly kitchen meetings.
*FINANCIAL/ADMINISTRATION:* * Monitor the daily operation reports.
* Maintains established food par levels and accurate paperwork for inventory.
Takes part in food inventories as needed.
* Performs recipe costing and ensures standardization of recipes to maintain cost.
* Maintains photographic plate presentation files for menus and catering functions.
*SUPERVISOR RESPONSIBILITIES:* * Directly reports to the Executive Chef/Executive Sous Chef.
Manages 20+ employees.
Is responsible for the overall direction, coordination, and evaluation of assigned kitchen(s).
* Responsibilities include Interviewing, hiring and training employees; planning, assigning, and directing work; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems.
*EDUCATIONAL AND REQUIRED SKILLS:* * Technical Culinary Diploma.
* Minimum of three years Sous Chef experience in a high-volume, Four- Diamond, Four Star, multi-outlet Food and Beverage operation.
* Social Banquet experience a must.
* Two years prior inventory/cost control experience.
* Well-rounded food background with extensive knowledge of all kitchen equipment.
* Computer skills helpful.
* Excellent people and conflict resolution skills and a well-groomed appearance.
* Excellent communication and math analyzation skills.
*CERTIFICATES, LICENSES, REGISTRATIONS:* * Serv Safe Managers Certification *BENEFIT PACKAGE:* * Medical Benefits * Pension/401k Plan * Sick Time Job Type: Full-time Pay: $95,000.
00 - $105,000.
00 per year Benefits: * Health insurance * Paid time off * Vision insurance Experience level: * 3 years Shift: * Day shift * Evening shift * Morning shift Weekly day range: * Monday to Friday * Weekends as needed Work setting: * Casual dining restaurant * Fine dining restaurant * Hotel Experience: * Sous Chef: 3 years (Preferred) * high-volume multi-outlet Food and Beverage operation: 3 years (Preferred) Work Location: In person