Chef de Cuisine
Role Overview
Leads restaurant kitchen quality, consistency, and production while personally performing culinary tasks.
Coordinates menus, purchasing, staffing, and food preparation and works to improve guest and employee satisfaction within the operating budget.
Key Skills for This Role
Full Job Posting
Role summary
Leads restaurant kitchen quality, consistency, and production while personally performing culinary tasks.
Coordinates menus, purchasing, staffing, and food preparation and works to improve guest and employee satisfaction within the operating budget.
Education and experience
- Requires a high school diploma or GED and four years of related culinary, food and beverage, or professional-area experience; alternatively, a relevant two-year degree and two years of related experience.
Kitchen operations
- Develops menus and recipes, plans production and plating, prepares and cooks food, and checks food quality and presentation.
- Supervises kitchen shifts and food-preparation staff and coordinates production needs.
- Maintains food handling, storage, temperature, sanitation, safety, and regulatory standards.
- Manages purchasing, staffing, kitchen goals, and budget performance.
Team and guest experience
- Trains, coaches, and develops employees; supports cross-training, hiring, and performance appraisals.
- Promotes guest satisfaction, handles complaints, gathers feedback, and coaches staff to improve service.
- Analyzes information, solves problems, and attends relevant meetings.
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