Chef de Cuisine

The Chef de Cuisine is responsible for overseeing daily kitchen operations, leading the culinary team, and maintaining exceptional food quality and consistency. This role involves developing menus, supervising food preparation, managing inventory, controlling kitchen costs, and ensuring compliance with food-safety standards. The ideal candidate has strong culinary expertise, leadership experience, and a passion for creating memorable dining experiences.

Key Responsibilities:

• Oversee daily kitchen operations and coordinate food-production activities.
• Develop and refine menus featuring creative dishes and seasonal ingredients.
• Establish recipes, portion sizes, and food-presentation standards.
• Maintain consistent food quality, flavor, freshness, and presentation.
• Lead, train, supervise, and motivate chefs and kitchen staff.
• Prepare kitchen schedules and coordinate staffing assignments.
• Ensure timely and accurate preparation of customer orders.
• Manage food inventory, purchasing, and supplier relationships.
• Monitor ingredient quality, freshness, storage, and stock levels.
• Control food costs, portion sizes, and kitchen waste.
• Maintain food safety, sanitation, and kitchen-cleanliness standards.
• Ensure proper handling of food allergies and special dietary requests.
• Monitor kitchen equipment and arrange maintenance when needed.
• Coordinate with front-of-house and bar teams to maintain smooth service.
• Evaluate kitchen performance and introduce operational improvements.
• Train staff on recipes, cooking techniques, and preparation procedures.
• Ensure compliance with company policies and applicable health regulations.
• Maintain accurate inventory records, food-cost reports, and kitchen documentation.
• Review guest feedback and identify opportunities to improve menu quality.
• Maintain a safe, organized, and productive kitchen environment.

Qualifications & Skills:

• Previous professional culinary experience in a senior kitchen role.
• Chef de Cuisine, Sous Chef, or Head Chef experience preferred.
• Strong knowledge of cooking techniques, menu development, and food presentation.
• Excellent leadership and kitchen-team management abilities.
• Experience with budgeting, food costing, and portion control.
• Knowledge of inventory management and supplier coordination.
• Understanding of food safety, sanitation, and allergen management.
• Strong organizational and time-management skills.
• Excellent communication, problem-solving, and decision-making abilities.
• Ability to manage multiple priorities in a fast-paced kitchen.
• Creativity and attention to detail.
• Ability to train, motivate, and develop kitchen team members.
• Professional attitude and commitment to culinary excellence.
• Flexibility to work evenings, weekends, and holidays as required.

What We Offer:

• Competitive compensation based on experience.
• Opportunities to contribute to menu development and culinary innovation.
• A professional and collaborative kitchen environment.
• Opportunities for leadership development and career advancement.
• Potential employee benefits or performance-based incentives, depending on company policy.

Pay: $25.74 - $31.00 per hour

Expected hours: 34.0 per week

Benefits:

• 401(k) matching
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Tuition reimbursement
• Vision insurance

Work Location: In person