Job Title: Chef de Cuisine

Reports To: General Manager / Executive Chef

Job Overview:

The Chef de Cuisine is responsible for communicating with the Executive Chef. Helping lead and manage the kitchen staff when he is away as well as to create exceptional culinary experiences for guests. This role requires strong leadership, creativity, and culinary expertise. The Chef de Cuisine is expected to oversee all kitchen operations, including menu planning, food preparation, and ensuring kitchen safety and hygiene standards are met. Additionally, they manage inventory, control food costs, and collaborate with the front-of-house team to ensure smooth operation.

Key Responsibilities:

1. Culinary Leadership & Kitchen Management

· Lead, mentor, and manage a team of chefs, cooks, and kitchen staff.

· Develop and implement new menu items and seasonal specials.

· Ensure consistency in food preparation, presentation, and quality.

· Oversee food production and ensure timely service, maintaining high standards of food quality and hygiene.

· Train kitchen staff on proper cooking techniques, presentation standards, and food safety procedures.

· Maintain a positive work environment, fostering creativity, teamwork, and efficiency in the kitchen.

2. Menu Planning & Development

· Design, create, and update the menu based on seasonality, customer preferences, and food trends.

· Collaborate with the restaurant's management to ensure the menu aligns with the overall concept and theme.

· Ensure the menu is balanced and cost-effective, maintaining both quality and profitability.

· Adapt and modify menus to accommodate dietary restrictions or guest preferences.

3. Budgeting & Cost Control

· Manage food and labor costs, ensuring they align with budgetary constraints.

· Oversee ordering and inventory management to minimize waste and control expenses.

· Track and report on food costs, adjusting menu prices or portions as needed to meet financial targets.

· Ensure efficient use of ingredients to prevent overproduction and minimize waste.

4. Health, Safety, & Hygiene Compliance

· Enforce food safety and sanitation regulations in the kitchen.

· Maintain cleanliness and organization in all kitchen areas, following health department guidelines.

· Ensure kitchen staff follows proper food handling and storage practices to avoid contamination or spoilage.

· Conduct regular safety checks on kitchen equipment and utensils to ensure proper functioning.

5. Staff Management

· Recruit, hire, train, and schedule kitchen staff, including line cooks, prep cooks, and dishwashers.

· Conduct performance evaluations and provide constructive feedback to staff members.

· Foster a positive, inclusive, and efficient work environment, resolving conflicts as they arise.

· Set clear expectations and hold staff accountable for their roles and responsibilities.

6. Collaboration & Communication

· Work closely with the restaurant's management team (Front-of-House and Back-of-House) to ensure smooth operations.

· Communicate with suppliers and vendors to source high-quality ingredients.

· Coordinate with service staff to ensure proper timing of dishes and satisfaction of guests.

· Participate in meetings to discuss operational issues, customer feedback, and business performance.

7. Quality Control & Customer Satisfaction

· Ensure that every dish leaving the kitchen meets the restaurant's standards for taste, presentation, and quality.

· Address any customer complaints related to food and work to resolve issues promptly.

· Conduct regular tastings and food quality checks to maintain high culinary standards.

Required Skills And Qualifications

· Education: Culinary arts degree or relevant culinary training. A formal apprenticeship or extensive on-the-job training is highly valued.

· Experience: At least 5-7 years of experience in a high-end kitchen, with at least 2-3 years in a leadership or supervisory role.

· Skills:

o Exceptional culinary skills with a strong understanding of various cuisines and techniques.

o Strong leadership and management abilities, with experience leading a diverse team.

o Excellent organizational skills, with the ability to manage multiple tasks and prioritize effectively.

o Strong knowledge of food safety, health regulations, and kitchen equipment.

o Financial acumen with the ability to manage food costs and budgets.

o Creativity and passion for developing new dishes and refining menu offerings.

Physical Requirements

o Ability to work in a fast-paced, high-pressure environment.

o Ability to stand for extended periods and lift up to 50 pounds.

o Ability to work late nights, weekends, and holidays as required by the restaurant's schedule.

Preferred Qualifications

· Experience in a all levels of dining from short order to fine dining

· Expertise in a wide array of cuisine

· Knowledge of wine pairing and pairing with food.

Working Conditions

· Fast-paced, high-energy kitchen environment.

· Flexible hours, including evenings, weekends, and holidays.

· Occasional extended hours to ensure food quality, kitchen operations, or to meet event requirements.

· High-pressure situations, especially during peak service times.

Compensation

· Competitive salary, based on experience.

· Bonuses and profit-sharing options (if applicable).

· Health benefits, paid time off, and other perks.

Additional Information:

The Chef de Cuisine plays a crucial role in shaping the guest experience through high-quality food and exceptional culinary creativity. Working with the Executive Chef to curate a high end dining experience. This position offers a unique opportunity to lead and shape the culinary direction of a high-profile establishment while driving business success.