Chef de Cuisine

The Chef de Cuisine oversees all culinary operations at a location, ensuring high-quality food preparation and presentation. Responsibilities include training and leading kitchen staffsupervising culinary activitiesestimating food needs and managing procurementdeveloping and standardizing recipesestablishing presentation standards, planning menus, and pricingmaintaining equipment, safety, and sanitation standardsoverseeing catering events and providing culinary demonstrations or instruction Qualifications require 2-3 years of relevant experiencepost-high school education, preferably a culinary degreeadvanced knowledge of food principles and practicesmanagement experience with people and problem-solving skillsstrong verbal, reading, and written communication skills Note: job duties may evolve, and new responsibilities can be assigned as needed.