Chef De Cuisine

Chef de Cuisine

Duties & Responsibilities:

• Exhibit impressive culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food related functions.
• Ensure exceptional quality of all ingredients, preparation and plating of food items.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.
• Conduct daily line checks, food reviews and recipes of the day; Ensures that clear feedback is provided to the entire kitchen team and food service staff and management.
• Works closely with the sous chefs on overall production which includes costing, proper recipe execution, and minimizing waste management.
• Coordinate the hiring, training, coaching, and development of kitchen employees to ensure their grow in their career and their skills yield exceptional food with quality presentation for our guests.
• Be visible in the venue and during specialty events providing recognition to guests, promoting food positive public relations, and handling special requests.
• Ensure that the venue’s sanitation standards are in compliance as set forth by local, state and federal Health Department regulations as well as the overall cleanliness and organization of the kitchen and its equipment.
• Monitor and promote use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines.
• Ensure proper staffing levels by assisting with recruiting, interviewing and hiring talented kitchen staff members
• Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations and terminations.
• Maintain current kitchen schedules, staffing templates, and staff employee files.
• Step in for other kitchen staff as needed.

Skills & Qualifications:

• Must have 7-10 years of experience in a professional kitchen
• Minimum of 5 years experience in a fine-dining restaurant.
• Culinary Certificate or Degree by an accredited culinary agency preferred.
• Food Manager Certification