Chef de Cuisine

About the role

The Chef de Cuisine will play an integral role in daily food production, typically 80% hands-on and 20% administrative. They will communicate with, teach, and supervise production staff on preparation, cooking, presentation, and garnishing of food, and food safety. They will also purchase from approved vendors, manage receiving and maintenance of all storage areas, and maintain effective client and customer-centric relationships.

Responsibilities

• Communicate with, teach, and supervise production staff on preparation, cooking, presentation, and garnishing of food, and food safety.
• Purchase from approved vendors. Bring new vendors to the Directors of Culinary Operations and Systems & Purchasing for review.
• Manage receiving and maintenance of all storage areas, including proper rotation of products to ensure the best quality & safety.
• Lead by example; develop direct reports and team members through ongoing support, monitoring, coaching, and feedback.
• Deliver high-end catering. Work a M-F schedule with weekends and nights as needed for special events and catering.

Requirements

• Associate’s Degree and/or 1-3 years in a medium-sized restaurant-style service
• Experience with high-end catering production and high-volume dining
• Application and promotion of current food trends
• Proficiency and growing knowledge of sustainable practices
• Participative management style and excellent leadership skills
• Strong communication and presentation skills
• Knowledge of food safety (HACCP), sanitation, and overall workplace safety standards
• Ability to manage a team and handle employee relations
• Ability to work in a collaborative team environment while fostering strong client and customer relationships

Qualifications

• Competitive Pay
• Meals Provided
• Uniforms
• Benefits such as Health, Vision, Dental, and more!

Skills

• Leadership
• Teamwork
• Food Safety
• Sustainability

Benefits

• Health
• Vision
• Dental