Chef de Cuisine

Role overview

Education and experience

• High school diploma or GED and four years of experience in culinary, food and beverage, or a related professional area; alternatively, a related two-year degree and two years of relevant experience.

Culinary operations

• Develop or create restaurant menu ideas and products; assist with daily and seasonal menu items.
• Supervise kitchen shift operations and follow food and beverage policies, standards, and procedures.
• Maintain food preparation, handling, storage, temperature, and sanitation standards.
• Plan food quantities and plating; estimate daily production needs and communicate production needs to key personnel.
• Prepare and cook food, check product quality, and determine presentation and decorative displays.
• Ensure compliance with applicable laws and regulations.

Kitchen team leadership

• Supervise, coordinate, and manage cooks and other restaurant kitchen employees and day-to-day operations.
• Lead shift teams while preparing food and fulfilling requests to required specifications.
• Set expectations, maintain employee productivity, and ensure staff are cross-trained.
• Build cooperation and collaborative relationships, lead by example, and support team development.

Goals, service, and people management

• Set and support kitchen performance, budget, and team goals; organize and prioritize daily operations.
• Manage kitchen operations against property financial goals and budget targets.
• Investigate, report, and follow up on employee accidents and implement company safety standards.
• Address guest problems and complaints, obtain feedback, and improve service and guest satisfaction.
• Coach staff and train them on menu ingredients, preparation methods, and distinctive tastes.
• Participate in employee appraisals, progressive discipline, and interviewing and hiring as needed.

Additional duties