Chef de Cuisine - Velvet Buffalo

Description

STEP INTO THE BIG LEAGUES

Geronimo Hospitality Group ain't your normal work environment. We are a collection of award winning boutique hotels, restaurants and clubs with cool people who believe THE STATUS QUO SUCKS and we do everything we can to live by that motto. At Geronimo Hospitality Group, we don’t raise the bar. We are the bar. We create destinations, not pit stops, and we’re looking for people who are ready to join a team that pushes boundaries and values hard work every day.

VELVET BUFFALO

Modern in experience and timeless in taste, Velvet Buffalo Modern Italian delivers fresh ingredients with a side of rustic charm. Our rotating seasonal menu features thoughtfully crafted dishes made from scratch that are inspired by the many regions of Italy–from house-made pasta and artisan-style bread to sustainably sourced seafood and our own spin on traditional desserts. At Velvet Buffalo, we do classics really well.

PERKS OF THE JOB

We believe in rewarding effort and skill. Our team enjoys Employee Discounts, Paid Time Off, Training & Development Opportunities, 401K, Medical Benefits, 24/7 Online Care, Pet Insurance, and more. We demand a competitive spirit and offer you the chance to build your own future in return.

YOUR ROLE IN CREATING GERONIMOMENTS

In this role, you’ll be a key part of our team, ensuring that every guest leaves with a lasting impression. Your voice matters here—use it to build the future, make an impact, and continuously improve the guest experience.

As the Chef de Cuisine, you are responsible for the day-to-day culinary activities of the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus with Executive Chef, and oversee product purchasing.

WHAT YOUR DAY WILL LOOK LIKE

• Assist with hiring, firing, discipline, scheduling, payroll, inventory and other managerial duties as assigned.
• Assist the Executive Chef in the management of an inventory process.
• Monitor inventory process in compliance with respective policies and procedures.
• Purchase inventory according to needs, quality, specifications and budgets.
• Monitor menu content for effectiveness.
• Cost out food specials.
• Work closely with the Executive Chef and management staff regarding customer satisfaction regarding food selections.
• Ensure quality in menu and food preparation
• Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
• Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
• Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability.
• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
• Maintains kitchen budget.
• Sets prices for food items on the menu.
• Collaborates with specialty chefs on menu items—for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu.
• Performs other related duties as assigned.
• Fostering a professional working environment of trust, compassion, excellence, and culinary professionalism.
• Ability to carry out all correct disciplinary action policies and procedures for all new and existing team members.
• Promotes a positive perception of the company always both internally and in public
• Ensure that kitchen schedule is completed without error in a timely manner, no less that on week out from beginning date
• Attend weekly BEO meetings

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Requirements

WHAT IT TAKES TO SUCCEED

Experience and/or Training

• Three plus years of restaurant Supervisory experience or culinary school required
• Culinary education or equivalent work experience
• Strong organizational and communication skills
• Ability to operate and maintain kitchen equipment
• Ability to manage a team while delegating tasks and ensuring the tasks are being completed efficiently and to proper expectations
• Ability to handle difficult and challenging situations and conversations

Licenses/Certificates

• ServSafe certification required

YOU’LL STAND OUT IF YOU BRING

Education

• Two-year culinary degree preferred

Technology/Equipment

• Complete knowledge of all kitchen equipment

MANDATORY REQUIREMENT

• U.S. Work Authorization (required).

JOIN A TEAM THAT MAKES AN IMPRESSION

At Geronimo Hospitality Group, we are cool people who work hard. Every shift, every day, we push the boundaries and strive to be the best. If you’re ready to own your work and create exceptional experiences, we want you on our team! Geronimo Hospitality Group is an Equal Employment Opportunity employer.