Chef de Cuisine

Role summary

Work arrangement

• The posting identifies the position as full time and not remote.

Education and experience

• High school diploma or GED and 4 years of relevant culinary, food and beverage, or related professional experience.
• Alternatively, a related two-year degree and 2 years of relevant experience; listed majors include Culinary Arts and Hotel and Restaurant Management.

Culinary operations

• Develop or create restaurant applications, ideas, relationships, systems, products, and artistic contributions.
• Supervise restaurant kitchen shifts and ensure compliance with food and beverage policies and procedures.
• Maintain food preparation, handling, storage, temperature, sanitation, and regulatory standards.
• Plan food quantities and plating, communicate production needs, and estimate daily production requirements.
• Assist with daily and seasonal menu items; prepare food and check raw and cooked products for quality.
• Determine food presentation and create decorative displays.

Leading the kitchen team

• Supervise and coordinate cooks and food-preparation workers; lead shift teams while personally preparing food.
• Manage day-to-day kitchen operations and ensure employees are productive, cross-trained, and clear on expectations.
• Build trust, respect, cooperation, and collaborative working relationships across the team.
• Set an example in leadership, communication, integrity, and sound business decision-making.

Goals, safety, and budget

• Set and support kitchen performance, budget, and team goals; organize and prioritize daily work.
• Manage kitchen operations in support of property financial goals and budget targets.
• Implement company safety standards and investigate, report, and follow up on employee accidents.

Guest service and people development

• Promote guest satisfaction, improve service through guidance and coaching, and handle guest problems and complaints.
• Interact with guests to gather feedback on product quality and service; encourage excellent customer service.
• Coach and mentor employees, train staff on menu items and preparation, and participate in performance, discipline, interviewing, and hiring activities.

Additional duties

• Provide information to supervisors, coworkers, and subordinates through appropriate work channels.
• Analyze information and results to select solutions and solve problems; attend relevant meetings.