Chef de Cuisine

About the role

The Chef de Cuisine serves as the senior culinary leader responsible for overseeing all kitchen and food service operations within a high-volume dining environment. Reporting to the DFAC Building Manager or Production Chef, this role leads all aspects of food production, menu execution, workforce leadership, food safety compliance, and quality assurance. The Chef de Cuisine provides strategic and hands-on leadership for daily culinary operations, ensuring the delivery of high-quality, nutritious meals while maintaining exceptional standards in sanitation, efficiency, and guest satisfaction. This position oversees kitchen staff development, operational excellence, inventory and cost controls, and continuous improvement initiatives across all meal periods and special events. The ideal candidate is a strong culinary leader with experience managing high-volume food service operations, developing teams, and maintaining elevated food quality and safety standards in a fast-paced environment.

Culture

• Exhibits a positive, friendly, and respectful attitude towards guests and other team members.
• Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• Promotes a fun and efficient work environment, focusing on guest satisfaction.

Responsibilities

Culinary Operations & Menu Leadership

• Directs and oversees all aspects of daily food production for breakfast, lunch, dinner, and special meal periods; establishes and maintains culinary quality standards across all service stations.
• Ensures menus align with nutritional guidelines