Chef de Cuisine

Accountable for the quality, consistency, and production of the restaurant kitchen.

Leads staff while personally performing culinary tasks and coordinating menus, purchasing, staffing, and food preparation.

Works to improve guest and employee satisfaction while maintaining the operating budget.

Accountable for the quality, consistency, and production of the restaurant kitchen.

Leads staff while personally performing culinary tasks and coordinating menus, purchasing, staffing, and food preparation.

Works to improve guest and employee satisfaction while maintaining the operating budget.

Restaurant kitchen operationsFood preparation and cookingMenu developmentFood safety, handling, and storageFood quality control and presentationKitchen staff supervision+4 more

Full Job Posting

* High school diploma or GED and 4 years of experience in culinary, food and beverage, or a related professional area; alternatively, a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major and 2 years of relevant experience.

Culinary and kitchen operations

* Supervise kitchen shifts, uphold food and beverage policies, and maintain food preparation, handling, storage, and temperature standards. * Plan production quantities and plating, estimate daily needs, assist with daily and seasonal menus, and prepare and cook food. * Check raw and cooked food quality and determine food presentation, including decorative displays. * Follow applicable laws and regulations and company safety standards.

Team leadership

* Supervise and coordinate cooks and food-preparation staff, lead shifts, and maintain employee productivity. * Set expectations, cross-train employees, and foster trust, respect, cooperation, and open working relationships. * Coach and train staff, participate in performance appraisals and hiring, and manage progressive discipline.

Goals and guest service

* Set kitchen performance, budget, and team goals; organize daily operations and manage toward budgeted objectives. * Improve guest satisfaction, address complaints, gather feedback, and coach staff on service. * Investigate, report, and follow up on employee accidents; communicate with colleagues and attend relevant meetings.