Chef de Cuisine

Accountable for restaurant kitchen quality, consistency, and production while personally performing culinary work and leading staff.

Coordinates menus, purchasing, staffing, and food preparation; supports guest and employee satisfaction while maintaining the operating budget.

Accountable for restaurant kitchen quality, consistency, and production while personally performing culinary work and leading staff.

Coordinates menus, purchasing, staffing, and food preparation; supports guest and employee satisfaction while maintaining the operating budget.

Culinary arts and food preparationMenu developmentKitchen staff supervisionFood safety and sanitationFood purchasing and inventoryFood presentation and plating+4 more

Full Job Posting

* Either a high school diploma or GED and four years of experience in culinary, food and beverage, or a related professional area; or a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major and two years of related experience.

Kitchen operations and culinary standards

* Supervise restaurant kitchen shifts and ensure compliance with food and beverage policies, standards, and procedures. * Maintain safe food handling, storage, and temperature practices and comply with applicable laws and regulations. * Plan food quantities and plating, estimate daily production needs, and communicate production requirements to key personnel. * Develop daily and seasonal menu items; prepare and cook food and check raw and cooked products for quality. * Determine food presentation and create decorative displays.

Team leadership and goals

* Supervise and coordinate cooks and food-preparation staff; lead shifts while also preparing food as needed. * Manage day-to-day kitchen operations, support employee productivity, and ensure staff understand expectations and can be cross-trained. * Coach, train, and develop employees; participate in appraisals, progressive discipline, and interviewing and hiring as needed. * Set kitchen performance, budget, and team goals; organize daily work and manage against property financial objectives. * Implement company safety standards and investigate, report, and follow up on employee accidents.

Guest service and communication