Chef de Cuisine

About This Role

Lead the restaurant kitchen operations, ensuring quality and consistency of food production for guest and employee satisfaction. This role involves managing all food-related functions, coordinating menus, purchasing, staffing, and preparation.

Responsibilities

• Develop and create new applications, ideas, relationships, systems, or products, including artistic contributions for the restaurant
• Supervise restaurant kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures
• Maintain food preparation handling and correct storage standards
• Plan and manage food quantities and plating requirements for the restaurant
• Assist in developing daily and seasonal menu items for the restaurant
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions
• Check the quality of raw and cooked food products to ensure standards are met
• Determine how food should be presented and create decorative food displays
• Supervise and coordinate activities of cooks and workers engaged in food preparation
• Manage employee progressive discipline procedures and performance appraisals

Requirements

• High school diploma or GED and 4 years experience in culinary, food and beverage, or related professional area
• OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major and 2 years experience

Qualifications

• High school diploma or GED; OR a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
• 4 years experience in the culinary, food and beverage, or related professional area; OR 2 years experience with a 2-year degree.