Chef de Cuisine

Description

Are you a seasoned and visionary **Chef de Cuisine** ready to lead a kitchen with a relentless pursuit of quality and consistency? We are seeking a dedicated professional to personally perform culinary tasks while leading a team and managing all food-related functions. This role is perfect for a leader who can coordinate menus, manage purchasing and staffing, and develop a team to improve guest satisfaction while adhering to the highest standards of sanitation and the operating budget. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Culinary Standards: Develop, design, and create new menu ideas and applications. Supervise kitchen shift operations and maintain food preparation and storage standards. - Team Leadership: Lead and supervise the kitchen team, managing all day-to-day operations. Serve as a role model, build mutual trust, and ensure high productivity. - Goal Management: Set and support the achievement of kitchen goals, including performance and budget goals. - Customer Service: Provide services that are above and beyond to ensure customer satisfaction and retention. Handle guest problems and complaints. - Human Resources: Identify developmental needs of staff, mentor, and participate in training and performance appraisals. Assist in the interviewing and hiring of employee team members with appropriate skills.

Qualifications and Requirements

- A high school diploma or GED with 4 years of experience in the culinary, food and beverage, or a related professional area. OR - A 2-year degree in Culinary Arts or Hospitality Management with 2 years of experience. - Strong interpersonal and communication skills to lead and influence others. - Ability to manage and maintain the operating budget, including tracking food costs and inventory. - Knowledge of and commitment to sanitation and food safety standards.

Working Condition

Working hours

Standard full-time hours, with flexibility required to accommodate a dynamic hospitality environment.