Chef de Cuisine

Lead the culinary team and oversee daily kitchen operations, ensuring high-quality food preparation, consistent presentation, efficient service, and strict food-safety and hygiene standards.

Key Responsibilities:

• Lead and manage daily kitchen operations.
• Supervise, train, and motivate kitchen staff.
• Plan and oversee food preparation and cooking.
• Maintain consistent food quality, taste, and presentation.
• Develop and maintain menu items and daily specials.
• Monitor kitchen workflow and service times.
• Ensure proper portion control and recipe standards.
• Maintain food safety, sanitation, and hygiene standards.
• Manage inventory, ordering, and ingredient quality.
• Control food costs, waste, and portion sizes.
• Ensure proper food storage and temperature control.
• Coordinate with front-of-house staff for smooth service.
• Maintain a clean, organized, and efficient kitchen.
• Monitor kitchen equipment and report maintenance issues.
• Manage kitchen schedules and staff responsibilities.
• Address operational issues and maintain kitchen standards.
• Support high-volume service, events, and special functions.

Qualifications & Skills:

• Proven experience as a Chef de Cuisine, Sous Chef, or senior chef.
• Strong culinary and kitchen-management skills.
• Excellent leadership and team-management abilities.
• Strong knowledge of food safety and sanitation.
• Experience with menu planning and recipe development.
• Strong inventory and food-cost control skills.
• Excellent organization and time-management abilities.
• Strong communication and problem-solving skills.
• Ability to work efficiently under pressure.
• Creative, professional, reliable, and detail-oriented.
• Flexible to work evenings, weekends, and holidays.

Pay: $24.00 - $29.00 per hour

Expected hours: 34.0 per week

Benefits:

• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Tuition reimbursement
• Vision insurance

Work Location: In person