The Chef de Cuisine oversees all kitchen staff and is charged with all operations of the kitchen including making sure that the kitchen is set up for success everyday. The Chef de Cuisine participates in activities of all cooks and other kitchen personnel engaged in preparing, cooking, creating and presenting food according to restaurant standard recipes and ensuring a quality food product is delivered.
He/She also has bottom line responsibility and is accountable for the fiscal health of all aspects concerning the back of house. The Chef de Cuisine is responsible for maintaining food cost controls, labor schedules, hiring and firing of all kitchen employees. Training and retraining all back of house staff.
Responsibilities
- Oversee all aspects of food preparation and presentation to ensure high-quality meals are served consistently.
- Manage kitchen staff, providing guidance and training to enhance their culinary skills and performance.
- Plan and develop innovative menus that cater to diverse dietary needs while maintaining high standards of food safety and quality.
- Ensure compliance with health regulations and food safety standards throughout the kitchen operations.
- Monitor inventory levels, manage ordering processes, and control food costs through effective inventory management practices.
- Collaborate with the catering team for special events, ensuring that all banquet services are executed flawlessly.
- Supervise daily kitchen operations, including shift management and staff scheduling to maintain efficient workflow.
- Maintain cleanliness and organization of the kitchen area, adhering to sanitation guidelines at all times.
Qualifications
- Proven experience in a culinary leadership role within fine dining or high-volume restaurant settings.
- Strong background in food service management, including menu planning, food handling, and catering experience.
- Demonstrated ability in team management and leadership skills to inspire and motivate kitchen staff.
- Familiarity with inventory control processes and cost management strategies within the food industry.
- Excellent cooking skills with a focus on quality, presentation, and flavor profiles.
- Knowledge of dietary department practices is a plus, along with experience in bartending or hospitality services.
- Strong organizational skills with the ability to multitask effectively in a fast-paced environment.
- A commitment to continuous learning and staying updated on culinary trends and techniques. Join our team as we strive for excellence in every dish we serve!
WHY WORK WITH US?
- Paid Time Off
- Full benefits package after 90 days with 75% paid premiums
- 401k with employer match
- Flex Spending Accounts for Parking, Transit, Medical & Dependent Care
- Shift meal, dining discounts in other restaurant locations, and a great work environment!
Job Type: Full-time
Pay: From $100,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Retirement plan
- Vision insurance
Work Location: In person
