Chef de Cuisine

Chef De Cuisine

The Chef de Cuisine is responsible for overseeing the kitchen operations of the restaurant, ensuring the highest quality of food preparation, presentation, and service. This leadership position involves menu development, managing kitchen staff, ensuring food safety standards, and maintaining consistent food quality and kitchen efficiency. The Chef de Cuisine works closely with the Executive Chef to execute the restaurant’s culinary vision while maintaining a strong focus on customer satisfaction.

Key Responsibilities

• Oversee day-to-day kitchen operations, ensuring efficient workflow.
• Supervise kitchen staff, including sous chefs, line cooks, and prep cooks.
• Train, mentor, and evaluate kitchen staff performance.
• Create and enforce schedules to ensure proper staffing levels.
• Ensure proper equipment maintenance and cleanliness in the kitchen.
• Collaborate with the Executive Chef to develop and update seasonal menus.
• Design creative and innovative dishes that align with the restaurant’s concept and target audience.
• Source high-quality ingredients and ensure the restaurant's culinary standards are consistently met.
• Test and modify recipes to improve quality and presentation.
• Manage inventory to ensure the kitchen is well-stocked with fresh ingredients.
• Monitor food costs, waste, and portion control to maintain profitability.

Qualifications

• Degree or certification from an accredited culinary program preferred.
• 3 years’ experience in a managerial position of an upscale and/or high volume foodservice establishment required.
• Ability to stand for long periods.
• Ability to lift and carry up to 50 lbs.
• Ability to work in a fast-paced, high-pressure environment.