Chef de Cuisine

About the role

The Chef de Cuisine oversees the culinary operations of the restaurant, including menu planning, food preparation, and kitchen management. This role ensures high-quality food, manages kitchen staff, maintains food safety standards, and contributes to a memorable dining experience for guests.

Responsibilities

• Design and develop creative menus that align with the restaurant’s concept and guest preferences.
• Ensure consistency in quality, presentation, and taste of all dishes served in the restaurant.
• Work with the Executive Chef and Executive Sous Chef to introduce seasonal dishes, specials, and innovative culinary concepts.
• Oversee daily kitchen operations, ensuring smooth workflow and timely food preparation.
• Manage kitchen staff, including sous chefs, line cooks, and kitchen assistants, scheduling kitchen staff to ensure proper coverage during peak hours and special events.
• Maintain kitchen inventory, ensuring timely ordering of ingredients and supplies, maintaining proper stock levels.
• Maintain the highest standards of food safety and sanitation, ensuring compliance with local health regulations.
• Implement and oversee food preparation and storage procedures, including proper labeling, rotation, and expiration date monitoring.
• Conduct regular inspections of kitchen equipment and ensure all tools are maintained and in proper working order.
• Manage food costs by optimizing portion control, minimizing waste, and efficiently utilizing ingredients.
• Aid in budgeting and forecasting for kitchen operations, including purchasing and labor costs.
• Lead and inspire the kitchen team, promoting teamwork, creativity, and a positive work environment.
• Provide ongoing training, mentorship, and development to kitchen staff, focusing on culinary techniques, safety procedures, and efficiency.
• Ensure that guest expectations are met or exceeded by consistently delivering high-quality dishes.
• Interact with guests when appropriate to gather feedback and ensure satisfaction with the dining experience.
• Address any complaints or issues related to food quality in a timely and professional manner.

Requirements

• College, Culinary degree, or equivalent professional training.
• 5-6 years of culinary experience in quality food production in a luxury hotel or fine dining establishment, with 3+ years of supervisory experience.
• Previous experience in a restaurant with a steakhouse concept preferred.
• Strong culinary skills and knowledge of various cooking techniques.
• Excellent organizational and multitasking abilities.
• Strong leadership and communication skills.
• Experience in hands-on stock management, inspecting deliveries, and coordinating with suppliers to guarantee fresh, high-quality ingredients and reduce waste.
• Deep understanding of current culinary trends, including plant-based options, sustainable sourcing, global flavors, and health-conscious ingredients.
• Skilled in utilizing modern methods to highlight seasonal, local, and premium ingredients, applying techniques that amplify natural flavors and cater to elevated dining experiences.
• Skilled in educating and mentoring kitchen staff on modern techniques, fostering a culture of learning and innovation to build a versatile, skilled team.
• ACF certification as Chef de Cuisine (CCC) or a culinary degree from a culinary institute is preferred.