The Chef de Cuisine is responsible for the execution of all culinary business operations and management of all back of house staff including, hiring, training, and onboarding. The Chef de Cuisine also is responsible for all back of house administrative processes.
Duties and Responsibilities
Demonstrate the Core Values of Gin & Luck:
Connection - We build relationships through intuition and empathy.
Professionalism - We are ambassadors of Gin & Luck, inside and outside our businesses.
A.B.K. - We execute with focus and work to completion.
Excellence - We will forever be chasing excellence; it is a pursuit without end.
Contagious Joy - When we're having fun, it emanates out and influences our work and the people around us.
Teamwork & Communication:
Provide a strong sense of leadership, including both FOH and BOH hospitality and communication – lead by example.
Maintain a strong sense of ownership of entire culinary offerings provided by Gin & Luck.
Execute Culinary offerings with a high level of precision and care.
Provide inspiration and creative influence to Culinary Team in keeping with G&L Core Values.
Maintain culinary management in all special projects, kitchen operations and menu development.
Maintain effective communication with General Managers, Culinary Director and all staff.
Maintain a reasonable response time for all communication – minimal of a confirmation (by email, slack, text or call) same day with a timeline in regard to a full response.
Contribute to public relations and press inquiries in a professional manner as directed by Company. This may include verbal, written, radio, video or online interviews, and photos. All press inquiries made directly to you must be referred to Company.
Maintain sanitation standards and procedures that comply with health and legal regulations with the advice of the Company.
Maintain a reasonable schedule with flexible availability. On days or nights off, be on call and ready to manage and respond to emergency situations.
Service Standards:
Assist in oversight of kitchen staff programming (service and hospitality standards) to ensure all duties are met and exceeded.
Provide creative and technical influence to Culinary Team in keeping with Gin & Luck Core Values.
Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; build relationships with preferred patrons; maintain good community relations.
Directly oversee culinary staff development (service and hospitality standards) to ensure all duties are met and exceeded; handle escalated staff issues.
Oversee training of all kitchen management positions.
Be capable of covering any position in the kitchen at any time.
Administrative Duties:
Lead hiring for all culinary positions throughout the company with assistance from Culinary Director.
Assist in the writing and execution of business policies, SOP’s, kitchen related job descriptions, quizzes, and disciplinary initiatives.
Directly responsible for all Culinary Administration duties including cost control, payroll/labor control, menu development, and scheduling with Culinary Director.
Maximize Company profitability with a target margin of 20%; monitor financial controls established by Culinary Director.
Design and implement Company policies and standard operating procedures (SOP); evaluate and improve such policies and SOP.
Maintain sanitation standards and procedures that comply with health and legal regulations with the advice of the Company.
Communicate all facility maintenance and improvements needs to the General Manager Manager’s approval is needed for all initiatives over $250.
Work proactively with Event Sales, Event Manager and Culinary Director to oversee all event coordination.
Produce and perform staff reviews annual and biannually – dependent on position
Reporting Structure
Chef de Cuisine report to the property GM and Culinary Director.
Lead Server work in tandem with the other hosts and the rest of the FOH staff.
Physical Demands
The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.
Compensation and Benefits
Salary: The annual salary of the Chef de Cuisine is $75,000.
Healthcare: The Chef de Cuisine is eligible to participate in provided healthcare offerings provided by Gin & Luck.
Cellphone: Death & Co Denver LLC will provide and cover up to $100 of related carrier costs for the Chef de Cuisine’s cell phone, to be expensed by the employee for reimbursement.
Bonus: The Chef de Cuisine is entitled to a variable bonus program held against operating profit targets, as approved by the board. The Chef de Cuisine target bonus is equal to 5% of their annual salary, assessed on a quarterly basis. Each bonus will be granted if the measurables are within a certain range of the planned budgets, as outlined in the Appendix A. Budgets will be set 30 days before the new year, with the exception of new projects, which will be set 30 days before any commitment (security deposit, etc). Bonuses will roll over, allowing the capture of the average % of the target. For example, if three quarters are down but the company ends at 100% of the target, the full bonus will be paid out after the last quarter of the year. Bonuses are paid 45 days after the end of the previous quarter. Due to COVID-19, bonuses are on pause until further notice. We are hopeful to reinstate them as soon as possible and will be sure to communicate with you once they are available again.
Research & Development Allowance:
The Chef de Cuisine will be entitled to a quarterly R&D allowance $300 ($1200 yearly) that does not roll over. In accordance with the G&L’s Research and Development Best Practices, all R&D spends must be approved by the GM and Culinary Director prior to use. In addition, a brief report on the R&D experience will be provided to the Culinary Director, and property GM. The CDC is responsible for recording and submitting R&D expense reports through Expensify for reimbursement of pertaining purchases.
Pay schedule: The Chef de Cuisine will be paid according to Death & Co East Village's weekly established pay schedule.
The duties of this position may change from time to time. Gin & Luck reserves the right to add or delete duties and responsibilities at their discretion. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.