CHEF DE CUISINE

Job Summary

The Chef de Cuisine is responsible for the culinary quality, innovation and experience of the operation. Motivates, trains, develops and directs team members to deliver delicious, nutritious food, exceptional service, and accomplish daily goals and projects. This position oversees the daily administrative and operational tasks, including financial management and analysis, sanitation and safety.  

The Chef de Cuisine will focus on  culinary excellence and the cafe experience for  the Food at Google program in order to support operational excellence. This position reports into the Regional Chef de Cuisine and will leverage their strong culinary and operational skills to partner with key stakeholders (culinary, nutrition, marketing, behavioral science, concept development, procurement, risk management, operations and people approach) to promote  with standards, Food at Google expectations and enhance user (partner) experience.

This role is based in New York, NY

The great things you will be expected to do:

• Designs, manages and owns the overall experience, not just the offerings

• Has a Passion for quality food preparation and taste

• Follows all menu and production/prep expectations and guides, opening/closing checklist and responsibility guides

• Prepare well balanced meals to fuel Googlers through the day

• Sets an expectation of hospitality that is friendly and engaging 

• Trains and develops team members

• Ensures employee reviews, coaching sessions, and disciplinary actions are delivered in a professional and timely manner

• Ensures that all products and ingredients that are used are purchased following sector and Food at Google purchasing standards and sustainability commitments.

• Meets all timelines for payroll, service, accounts receivables, human resources, corporate office and all other time lines given by our partner and management

• Ensures that all hiring and training standards are met and documented for direct hires, including but not limited to new hire packet, employee/manager handbook sign off sheet, fact training completion, and safety training 

• Works with direct Manager to ensure all sector and Compass employee guidelines are implemented and adhered to

Minimum Qualifications:

• Degree from a post secondary culinary arts training program.

•  2 years in a professional kitchen or bakery in similar position with like volume and quality food service establishment

• Strong passion for great food and hospitality

• Excellent communication skills both written and verbal

• Maintain a positive attitude under pressure and motivate team

• Working knowledge of Microsoft Word, Excel and PowerPoint

• Manages time effectively and prioritizes tasks to meet deadlines

• Ability to follow all Health & Safety standards

• Demonstrates good judgment and decision making skills

• Maintain a positive attitude under pressure and motivate team

• Ability to maintain confidentiality

• Ability to work independently as well as in a team

• Ability to work in a fast paced, changing environment