Chef de Cuisine
5 days ago
Fort Worth
The Chef de Cuisine at Almacén del Gallo is responsible for leading all culinary operations and delivering an elevated, memorable dining experience that exceeds guest expectations. This role combines creative leadership with operational discipline, ensuring exceptional food quality, financial performance, team development, and strict adherence to safety and sanitation standards. The Chef de Cuisine works under the strategic direction and creative leadership of the Executive Chef and Culinary Director, Rodrigo Rivera Rio, ensuring alignment with the restaurant’s culinary vision, authenticity standards, and long-term brand development objectives. The Chef de Cuisine upholds the restaurant’s culinary identity, establishes execution standards, manages costs, and fosters a culture of excellence aligned with our vision and values. Essential Duties and Responsibilities The responsibilities listed below are representative, but not all-inclusive: Culinary Leadership & Execution • Lead and oversee all culinary operations, including supervision of sous chefs and kitchen team members. • Develop, cost, test, document, and execute menus in alignment with brand standards and guest expectations. • Establish and maintain presentation, plating, and quality control standards., • Monitor daily kitchen operations to ensure consistency, efficiency, and excellence., • Actively participate in service and event execution when required., • Execute menus and culinary initiatives in alignment with the vision and direction of the Executive Chef and Culinary Director. • Preserve and elevate authentic and traditional Mexican culinary techniques, ingredients, and regional influences in all menu development and execution.Financial & Operational Performance • Manage and achieve food cost, labor cost, and menu mix targets., • Develop and maintain production forecasts and labor budgets., • Oversee purchasing, approve requisitions, and ensure product quality and vendor compliance., • Enforce inventory control procedures and conduct inventory counts as required., • Implement and monitor cost-control systems while maintaining product integrity., • Submit Weekly Purchasing projections, • Do not change suppliers without previous authorization from Executive chef. Position KPI’S Financial • Food cost within the target established per unit., • Maximum weekly deviation ≤ 1%., • Physical inventory vs. system accuracy ≥ 98%., • 0 unauthorized purchases. Operational • 100% compliance with recipe manuals., • Waste within target., • Compliance with FIFO, organization, cleanliness, and labeling. Quality • Monthly presentation audit ≥ 92 points., • Reduction in returns., • Improvement in reviews and customer perception. Special KPI — Monthly Operations Audit Key Indicators 1. Dish Execution (20 pts) Includes presentation, plating, temperature, texture, and fidelity to standard. 2. Technical and Recipe Compliance (20 pts) Adherence to technical sheets, processes, and gram measurements. 3. Operational Control of Ingredients (25 pts) FIFO rotation, storage, waste, and proper usage. 4. Kitchen Financial Management (25 pts) Authorized purchases, cost control, and budget adherence. 5. Team Standardization and Training (10 pts) Process mastery, replicability, and consistency across shifts/units. Scoring Scale: 95–100: Operational Excellence 90–94: Solid Operation 85–89: Improvement Required <85: Mandatory Intervention Expected Results Plan First 30 Days • Complete operational diagnosis., • Weekly cost control implemented., • Identification of losses., • Base control systems implemented., • 100% of the menu with complete technical sheets and validated costing. No dish may be sold without an approved technical sheet. 60 Days • Processes documented., • Controls functioning., • Standards defined., • Inventories stabilized. 90 Days • Costs stabilized at target., • Verifiable reduction in waste., • Visible improvement in presentation., • Consistent and measurable operation. Team Development & Culture • Recruit, train, mentor, and evaluate culinary team members., • Foster a positive, high-performance work environment that promotes accountability and engagement., • Provide ongoing coaching, performance feedback, and disciplinary action when necessary., • Maintain appropriate staffing levels based on business needs. Compliance & Standards • Ensure compliance with all local, state, and federal health department regulations., • Enforce sanitation, safety, and cleanliness standards across all culinary areas., • Guarantee proper maintenance and organization of all workstations, storage areas, and equipment., • Maintain compliance with company policies, purchasing programs, and operational standards. Guest Experience & Collaboration • Ensure exceptional guest satisfaction through consistent menu execution., • Benchmark guest feedback and industry trends to drive innovation., • Collaborate with front-of-house leadership to ensure seamless operations., • Support overall business objectives and cross-functional initiatives. Additional Responsibilities • Deliver financial and operational results in alignment with company goals., • Perform additional duties as assigned by leadership. Minimum Qualifications • Culinary Arts degree, certificate, or formal culinary training preferred., • Associate or Bachelor’s degree in Hospitality or related field preferred., • Minimum of seven (7)+ years of progressive culinary experience., • At least two (2) years in an Executive Chef or Chef de Cuisine leadership role., • Experience in high-volume, full-service restaurant environments., • Strong financial acumen including food costing, labor management, and budgeting., • Valid Food Handler Certification (minimum 6 months validity preferred)., • TIPS certification preferred., • Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and email systems., • Ability to work a flexible schedule, including evenings, weekends, and holidays., • Ability to work extended hours (50+ hours per week as business demands)., • Demonstrated knowledge of authentic and traditional Mexican cuisine, including regional techniques, ingredients, and cultural foundations. • Open availability for domestic and international travel as required for research, development, training, supplier sourcing, and brand initiatives. Core Competencies • Strategic Leadership, • Operational Excellence, • Financial Accountability, • Team Development & Coaching, • Creativity & Innovation, • Organization & Execution, • Professional Communication, • Guest-Focused Mindset Physical Demands & Work Environment This role requires standing for extended periods (up to 9+ hours), walking, bending, lifting up to 50 pounds, and working in a moderate-noise kitchen environment. Reasonable accommodations may be made in accordance with ADA regulations.