Chef de Cuisine (CDC)

Description

ALL ROADS LEAD TO YOU...

Our goal is to be the best job you'll ever have in the hospitality industry. No joke, it’s what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever.

WHY COLLETTA CARY...

Colletta (meaning “collection” in Italian), is a compilation of lively dining experiences. Colletta celebrates the best of Italian American dishes with welcoming hospitality and service. Seasonal changes guide the menu of house-made pasta, antipasti, pizzas and more. Staying true to Italian dining traditions, Colletta also offers a “For the Table” chef-curated option for a family-style experience, offered nightly alongside the full à la carte menu.

NOW HIRING CHEF DE CUISINE...

A successful CHEF DE CUISINE (CDC) will have 4+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment. You will also have experience working with Italian flavors on a open flame grill. You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite.

As the Chef de Cuisine you’ll encourage staff development and promote a positive experience for staff and guests to achieve P&L goals. With the Executive Chef, you'll look after all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you’ll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food.

MAIN DUTIES

• Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness
• Oversee, maintain and manage food and service quality
• Assess, implement and manage service standards by ensuring consistency across operational procedures
• Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions
• Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH)
• Forecast financial trends to control labor, food and beverage cost
• Partner with General Manager to ensure a positive and collaborative environment
• Lead by example and set the tone for health, safety and cleanliness throughout the property

Requirements

WHAT TO EXPECT. IN THE KITCHEN…Your schedule may vary (days, nights, weekends, holiday’s) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week.

AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT…

• Competitive Pay + PTO: Competitive base + PTO after 90 days
• Health Insurance: Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program)
• Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both
• Home Loan Program: A zero-interest housing loan program to help you purchase a home.
• Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more!
• Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry
• Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection
• Maternity/Paternity Leave: 4 weeks PTO

REQUIREMENTS

• 4+ years’ of successful restaurant management experience
• Thrive in high-volume, scratch kitchen, and upscale food focused environments
• Passionate about Internal Hospitality and embrace our core values
• Strong problem resolution skills
• Have exceptional organizational skills and