Chef De Cuisine

Role overview

Education and experience

• High school diploma or GED and at least four years of relevant culinary or food-and-beverage experience; high-volume or luxury hospitality experience is preferred.
• Alternatively, a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major and at least two years of relevant experience.

Culinary operations

• Prepare and cook food for regular service, special events, and VIP guests; lead daily kitchen operations and improve processes.
• Create menus and recipes; maintain food quality, consistency, presentation, portioning, and temperature standards.
• Manage food handling, storage, labeling, rotation, sanitation, hygiene, and HACCP compliance.
• Oversee purchasing, inventory, production forecasting, food costs, portion control, and waste management.
• Maintain kitchen equipment and a clean, organized, and safe work environment.
• Develop environmentally responsible food-preparation, sourcing, energy-use, and waste-reduction practices.

Team, financial, and guest leadership

• Supervise, schedule, coach, train, and develop culinary associates; support hiring, performance feedback, and career development.
• Forecast production and staffing needs, manage operating budgets and costs, and pursue operational and financial goals.
• Monitor food quality during service, engage with guests, address complaints, and ensure dietary needs and allergies are handled safely.
• Coordinate with Food and Beverage, purchasing, stewarding, engineering, restaurant, and catering teams to improve service and operations.
• Communicate operational priorities and guest feedback through briefings and cross-department collaboration.