Chef de Cuisine

Under the Workplace Experience Group umbrella, The Portfolio Group delivers seamless experiences from the breakroom to the boardroom, providing a signature suite of services for each unique business portfolio. The team builds partnerships that excel, creating experiences that break the mold, where convenience, consistency, and excellence are a given.

About the role

The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location.

Responsibilities

• Trains and leads kitchen personnel
• Supervises and coordinates all related culinary activities
• Estimates food consumption and requisition or purchase food
• Selects and develops recipes and standardizes production recipes to ensure consistent quality
• Establishes presentation technique and quality standards, and plans and prices menus
• Ensures proper equipment operation and maintenance, and ensures proper safety and sanitation in the kitchen
• Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

Job duties may change or new ones may be assigned without formal notice to meet commitments.

Requirements

• At least 2-3 years in a related position
• At least 2-3 years of post-high school education, preferably a culinary degree
• Advanced knowledge of the principles and practices within the food profession
• Experiential knowledge of management of people and/or problems
• Verbal, reading, and written communication skills