Hellofresh Recipes Jobs in Usa

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