Job Description

The Chef de Cuisine oversees all kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. This role leads the culinary team in menu creation, food preparation, and kitchen management while maintaining strict standards of safety, sanitation, and cost control. The Chef de Cuisine works closely with management to deliver exceptional guest experiences that align with the property’s brand and hospitality standards.

Key Responsibilities

Leadership & Team Management

• Supervise, train, and develop kitchen staff, including sous chefs, line cooks, and prep teams.
• Foster a positive, collaborative, and efficient kitchen culture.
• Schedule and manage labor to meet business demands while controlling costs.

Menu Development & Execution

• Create and innovate menus based on seasonal ingredients and guest preferences.
• Ensure all dishes meet established quality, taste, and presentation standards.
• Oversee daily kitchen operations and ensure timely service.

Operational & Financial Management

• Maintain food and labor costs within budget.
• Monitor inventory, purchasing, and waste control.
• Collaborate with vendors to source quality ingredients at competitive prices.

Safety, Sanitation & Compliance

• Enforce health, hygiene, and safety standards according to local and state regulations.
• Ensure all team members follow proper food handling and storage procedures.
• Maintain cleanliness and organization of all kitchen areas.

Guest Experience

• Collaborate with the front-of-house and management teams to ensure seamless service.
• Address guest feedback professionally and make adjustments as needed.
• Uphold the restaurant’s culinary identity and reputation.

Qualifications

• Minimum 5 years of progressive culinary experience, with at least 2 years in a supervisory or chef role
• Culinary degree or equivalent professional experience preferred.
• Strong leadership, communication, and organizational skills.
• Proven ability to manage budgets, inventory, and cost controls.
• In-depth knowledge of modern cooking techniques, flavor profiles, and kitchen operations.
• Ability to work flexible hours, including nights, weekends, and holidays.

Physical Requirements

• Ability to stand for long periods and work in a fast-paced kitchen environment.
• Must be able to lift up to 50 lbs and work in varying temperatures.

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