Chef de Cuisine
Union Joints Union Joints Clarkston, MI Clarkston, MI Full-time Full-time From $55,000 a year From $55,000 a year THIS IS THE UNION WOODSHOP.
THIS IS BIG-TIME SMALLTOWN BBQ It begins and ends in the backlot, with a green hickory smoker that's on a constant low-temp tear with an assortment of meats.
It's a ritual that starts with a careful rub and ends only when we think its time to pull the meat from the bath of smoke we surround it with.
Pork butt.
Brisket.
Spare ribs.
Back ribs.
Whole birds and chicken wings alike.
And bacon.
Lots of bacon.
Slow cooked bacon ready to be cut in from thick slabs into magical planks.
Thank you pig, for all you do for us.
It is a menu that's rustic in its delivery and refined in its care.
And it's crafted with hickory on the smoke side and apple and cherry wood on the pizza side.
These aren't conveyor belt byproducts these bear little resemblance to the frozen disks of surplus cheese that have come to pass for pizza today.
No, Pizza Coco pies are fired in a 800 degree inferno until the cheese caramelizes and the ingredients bake into something incredible.
No two pies are the same.
It's the kind of oven, the kind of crafted pie, that can take two or three of your favorite toppings and deliver them a thousand different ways.
For 28 years, Union Joints has put the independent approach to practice at local originals like the Clarkston Union, Union General, Union Woodshop, Vinsetta Garage, Fenton Fire Hall, Honcho, Gran Castor, Bunkhouse, Union Assembly, Mom's Spaghetti and Union Rec.
We're looking for a passionate Chef de Cuisine with that same, inclusive and caring spirit that can handle the heat in our scratch kitchen.
We hire on care.
If you're interested:
we'll take it from there.
Competitive pay, negotiable based on experience and benefits including medical, dental, vision and supplemental insurance, on-demand pay, 401(k) with company match and PTO! POSITION SUMMARY The Chef de Cuisine is responsible for planning/preparing meals and managing/directing the kitchen staff including sous chefs, prep team, waitstaff and dishwashers.
The Chef de Cuisine is responsible for developing and monitoring recipes, pars and budgets.
ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following:
Making periodic and regular inspections of units to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas, equipment and employee appearance Acquisition, orientation, training, supervision and development of kitchen staff.
Coordinating all training activities for kitchen and other production and service employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies Developing recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints Participating in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development Assisting operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations Effectively communicate with General Manager and Front of House Managers regarding guest complaints and preferences, making adjustments as needed Receiving and appropriately storing orders, as well as monitoring vendors for order accuracy, cost effectiveness and quality Recording and reporting month-end inventory and waste, and applying information to future ordering and budgets Performing opening and closing duties to ensure cleanliness, safety and security of Joint Performing other work-related duties as assigned MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES) Bachelor's degree with major concentration in food preparation, management, nutrition or related field preferred Four years progressive experience in high volume food production or catering Equivalent combination of relevant education and/or experience considered Ability to work in high-stress environment PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.
Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
While performing the duties of this position, the employee is regularly required to talk or hear.
The employee frequently is required to use hands or finger, handle, or feel objects, tools or controls.
The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.
The employee must occasionally lift and/or move up to 50 pounds.
Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.
The noise level in the work environment is usually moderate.
NOTE This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position.
Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.
All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities.
To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently.
Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others.
The requirements listed in this document are the minimum levels of knowledge, skills, or abilities.
This document does not create an employment contract, implied or otherwise, other than an at will relationship.
Job Type:
Full-time Pay:
From $55,000.
00 per year
Benefits:
401(k) 401(k) matching Dental insurance Flexible schedule Food provided Health insurance Paid time off Referral program Vision insurance Experience level:
3 years Shift:
10 hour shift 8 hour shift Day shift Evening shift Night shift Weekly day range:
Weekends as needed Work setting:
Bar Casual dining restaurant Education:
High school or equivalent (Preferred)
Experience:
Restaurant:
3 years (Preferred) Shift availability:
Day Shift (Preferred) Night Shift (Preferred) Work Location:
In person Making periodic and regular inspections of units to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas, equipment and employee appearance Acquisition, orientation, training, supervision and development of kitchen staff.
Coordinating all training activities for kitchen and other production and service employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies Developing recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints Participating in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development Assisting operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations Effectively communicate with General Manager and Front of House Managers regarding guest complaints and preferences, making adjustments as needed Receiving and appropriately storing orders, as well as monitoring vendors for order accuracy, cost effectiveness and quality Recording and reporting month-end inventory and waste, and applying information to future ordering and budgets Performing opening and closing duties to ensure cleanliness, safety and security of Joint Performing other work-related duties as assigned Bachelor's degree with major concentration in food preparation, management, nutrition or related field preferred Four years progressive experience in high volume food production or catering Equivalent combination of relevant education and/or experience considered Ability to work in high-stress environment 401(k) 401(k) matching Dental insurance Flexible schedule Food provided Health insurance Paid time off Referral program Vision insurance 3 years 10 hour shift 8 hour shift Day shift Evening shift Night shift Weekends as needed Bar Casual dining restaurant High school or equivalent (Preferred) Restaurant:
3 years (Preferred) Day Shift (Preferred) Night Shift (Preferred).
Estimated Salary: $20 to $28 per hour based on qualifications.
THIS IS BIG-TIME SMALLTOWN BBQ It begins and ends in the backlot, with a green hickory smoker that's on a constant low-temp tear with an assortment of meats.
It's a ritual that starts with a careful rub and ends only when we think its time to pull the meat from the bath of smoke we surround it with.
Pork butt.
Brisket.
Spare ribs.
Back ribs.
Whole birds and chicken wings alike.
And bacon.
Lots of bacon.
Slow cooked bacon ready to be cut in from thick slabs into magical planks.
Thank you pig, for all you do for us.
It is a menu that's rustic in its delivery and refined in its care.
And it's crafted with hickory on the smoke side and apple and cherry wood on the pizza side.
These aren't conveyor belt byproducts these bear little resemblance to the frozen disks of surplus cheese that have come to pass for pizza today.
No, Pizza Coco pies are fired in a 800 degree inferno until the cheese caramelizes and the ingredients bake into something incredible.
No two pies are the same.
It's the kind of oven, the kind of crafted pie, that can take two or three of your favorite toppings and deliver them a thousand different ways.
For 28 years, Union Joints has put the independent approach to practice at local originals like the Clarkston Union, Union General, Union Woodshop, Vinsetta Garage, Fenton Fire Hall, Honcho, Gran Castor, Bunkhouse, Union Assembly, Mom's Spaghetti and Union Rec.
We're looking for a passionate Chef de Cuisine with that same, inclusive and caring spirit that can handle the heat in our scratch kitchen.
We hire on care.
If you're interested:
we'll take it from there.
Competitive pay, negotiable based on experience and benefits including medical, dental, vision and supplemental insurance, on-demand pay, 401(k) with company match and PTO! POSITION SUMMARY The Chef de Cuisine is responsible for planning/preparing meals and managing/directing the kitchen staff including sous chefs, prep team, waitstaff and dishwashers.
The Chef de Cuisine is responsible for developing and monitoring recipes, pars and budgets.
ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following:
Making periodic and regular inspections of units to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas, equipment and employee appearance Acquisition, orientation, training, supervision and development of kitchen staff.
Coordinating all training activities for kitchen and other production and service employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies Developing recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints Participating in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development Assisting operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations Effectively communicate with General Manager and Front of House Managers regarding guest complaints and preferences, making adjustments as needed Receiving and appropriately storing orders, as well as monitoring vendors for order accuracy, cost effectiveness and quality Recording and reporting month-end inventory and waste, and applying information to future ordering and budgets Performing opening and closing duties to ensure cleanliness, safety and security of Joint Performing other work-related duties as assigned MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES) Bachelor's degree with major concentration in food preparation, management, nutrition or related field preferred Four years progressive experience in high volume food production or catering Equivalent combination of relevant education and/or experience considered Ability to work in high-stress environment PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.
Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
While performing the duties of this position, the employee is regularly required to talk or hear.
The employee frequently is required to use hands or finger, handle, or feel objects, tools or controls.
The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.
The employee must occasionally lift and/or move up to 50 pounds.
Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.
The noise level in the work environment is usually moderate.
NOTE This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position.
Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.
All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities.
To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently.
Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others.
The requirements listed in this document are the minimum levels of knowledge, skills, or abilities.
This document does not create an employment contract, implied or otherwise, other than an at will relationship.
Job Type:
Full-time Pay:
From $55,000.
00 per year
Benefits:
401(k) 401(k) matching Dental insurance Flexible schedule Food provided Health insurance Paid time off Referral program Vision insurance Experience level:
3 years Shift:
10 hour shift 8 hour shift Day shift Evening shift Night shift Weekly day range:
Weekends as needed Work setting:
Bar Casual dining restaurant Education:
High school or equivalent (Preferred)
Experience:
Restaurant:
3 years (Preferred) Shift availability:
Day Shift (Preferred) Night Shift (Preferred) Work Location:
In person Making periodic and regular inspections of units to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas, equipment and employee appearance Acquisition, orientation, training, supervision and development of kitchen staff.
Coordinating all training activities for kitchen and other production and service employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies Developing recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints Participating in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development Assisting operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations Effectively communicate with General Manager and Front of House Managers regarding guest complaints and preferences, making adjustments as needed Receiving and appropriately storing orders, as well as monitoring vendors for order accuracy, cost effectiveness and quality Recording and reporting month-end inventory and waste, and applying information to future ordering and budgets Performing opening and closing duties to ensure cleanliness, safety and security of Joint Performing other work-related duties as assigned Bachelor's degree with major concentration in food preparation, management, nutrition or related field preferred Four years progressive experience in high volume food production or catering Equivalent combination of relevant education and/or experience considered Ability to work in high-stress environment 401(k) 401(k) matching Dental insurance Flexible schedule Food provided Health insurance Paid time off Referral program Vision insurance 3 years 10 hour shift 8 hour shift Day shift Evening shift Night shift Weekends as needed Bar Casual dining restaurant High school or equivalent (Preferred) Restaurant:
3 years (Preferred) Day Shift (Preferred) Night Shift (Preferred).
Estimated Salary: $20 to $28 per hour based on qualifications.
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