Chef de Cuisine

Executive Chef – Midtown Atlanta We are looking for an Executive Chef for our restaurant in Midtown. We serve cuisine inspired by traditional French dishes. The ideal candidate is a hardworking and dedicated leader who sets the tone through their actions, pays close attention to detail, and believes that investing in a team is the best way to invest in a restaurant.

You will be responsible for the day-to-day operations of the Back of House. This role includes managing kitchen staff and labor costs, supervising food execution, quality, and cost control, and ensuring the cleanliness and proper maintenance of the kitchen and equipment. We expect a strong leader who leads by example, maintains a professional attitude, and demonstrates consistent attention to detail.

Leadership & Team Development Training, mentorship, and support for all kitchen staff to ensure the creation of the best possible product and environment; this includes coaching and disciplinary action where needed Developing all staff to promote internal growth within the team Managing all administrative duties for BOH employees including onboarding, payroll, PTO, disciplinary forms, incident forms, and any communication with HR Keeping an open line of communication with ownership on any issues or challenges while working on active solutions Maintaining a relationship with the FOH to provide seamless service in the dining room Regularly attending preshifts and manager meetings to represent the BOH, and accurately inform FOH about food items and service notes Kitchen Operations Maintaining an organized and efficient kitchen with the use and dispersal of daily prep lists, clean and organized menu books, and production schedules planned to meet demand Leading the team during service through efficient and accurate expediting, and through good line cooking technique and execution Ensuring food quality and standard is consistently maintained at the highest level with preservice line checks, daily product checks in the walk in and dry goods spaces, and tasting ingredients and plates during service All scheduling and proper staffing for BOH roles, while managing labor cost below the budgeted amount Menu Development & Culinary Direction Working with the Culinary Director to develop an inventive, seasonal menu, staying on top of current dining trends Staying ahead of holiday menus, special menus, and off site events with proper planning, and submitted and tested menu items Cost Control & Vendor Management Controlling ordering, tracking inventory, and minimizing waste to keep food cost below the budgeted amount Sourcing and cultivating relationships with vendors to find the best product at the most competitive price Compliance, Facilities & Equipment Overseeing that all BOH spaces are Health Department compliant Properly training all staff to work in a manner compliant with Health Department regulations Monitoring the state of all kitchen related equipment, noting repairs where needed and contacting the proper vendor when necessary More detail about Brasserie Lundi part of Hospitality HQ, please visit https://culinaryagents.com/entities/953447-Brasserie-Lundi