Chef de Cuisine

Job Summary

Chef de Cuisine works with Executive Sous Chef and Executive Chef to create and motivate a productive working staff while maintaining and enhancing culinary standards. The Chef de Cuisine assists with menu design and frequently collaborates with restaurant management.

Essential Job Functions

To successfully perform this job, an individual must perform each essential duty listed below. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.

• Manage day-to-day kitchen operations, including sanitation, health and safety requirements
• Oversees food preparation to ensure quality and quantity standards are maintained.
• Provides hands-on training for all culinary and stewarding staff within their department.
• Establish cross training guidelines for culinary team in order to build strength and develop skills for upward mobility.
• Execute the menu and work any station on the line as needed
• Runs daily line-ups with team members to review daily & weekly goals
• Assist with the recruitment of culinary staff
• Assist with the development of new recipes and plating presentations for seasonal menus and daily specials
• Incorporating guest and staff feedback to make improvements or resolve issues.
• Coordinate weekly staff schedule according to business volumes.
• Assist with monthly inventory, portion and waste control.
• Ensure that opening and closing procedures are completed by staff
• Assist with the performance review and disciplinary process for culinary staff members

Education: High school diploma or general education degree (GED)

Required Experience:

The person in this position needs to have:

• A minimum of four years of culinary experience
• Certification in sanitation and workplace safety regulations

Knowledge, Skills, & Abilities

• Exemplify strong organizational skills and attention to detail.
• Possess a positive attitude and be willing to work as part of a team.
• In-depth knowledge of food principles, dietary restrictions, and best practices.
• Ability to work early mornings, evenings, nights, weekends & holidays as required
• Ability to thrive in a high-pressure environment
• High standards for cleanliness, health, and safety and knowledge of applicable food safety rules and regulations
• Set a positive tone and strong work ethic, leading by example.
• Maintain professional presentation (must adhere to company and department dress code).
• Must be an efficient and strong multitasker, particularly within a high-volume food sales environment
• Excellent communication skills
• Experience managing inventories and stocktaking.
• Knowledgeable of new culinary trends