Chef de Cuisine / Kitchen Manager

Benefits:

• Bonus based on performance
• Employee discounts
• Health insurance
• Opportunity for advancement
• Paid time off

We are looking for a Chef de cuisine/Kitchen Manager to head the BOH. 

The chef will be directed by the Culinary Director in the operation of the overall BOH.

Duties include:

• Ensuring that all food meets the highest quality standards and is served on time.
• Coordinating kitchen staff, and assisting them as required.
• Scheduling, Hiring and training staff to prepare and cook all the menu items.
• Ordering, Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Chef de Cuisine Requirements:

• 5+ years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.

Compensation: $60,000.00 - $80,000.00 per year

Baru an Elevated Sushi Concept. Baru’s atmosphere was inspired by izakaya, or the beloved Japanese establishments where one can stay, drink, and unwind with friends long into the night. Providing an energetic late night cocktail scene with a plush environment. Welcoming sushi lovers and socializers alike in a sophisticated yet approachable dining experience. We welcome you to stay- drink- and unwind.