Chef de Cuisine

About the role

Assist the Executive Chef in leading the kitchen with scheduling and coordinating associates, as well as supervising staff to ensure all food preparation adheres to standards. Directly responsible for entire kitchen operations in the absence of the Executive Chef.

Responsibilities

• Provide direction to kitchen staff in production and best practices.
• Set up production cycles, ensure proper inventory levels, and place orders as needed.
• Execute line duties and inform associates of their responsibilities.
• Conduct tastings and educational seminars regarding the menu.
• Supervise kitchen to ensure service preparation meets leading standards.
• Coordinate food preparation and storage in the kitchen.
• Control portion sizes and quality of food.
• Ensure food production complies with safety and sanitation practices.
• Assist in interviewing, selecting, and scheduling associates.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment, and follow MSDS and OSHA standards.
• Monitor storage areas (e.g., refrigerators, dry areas) for cleanliness and orderliness.
• Ensure overall guest satisfaction.
• Perform other duties as requested by management.

Requirements

• Degree or certification from an accredited culinary program preferred.
• 3 years’ experience in a managerial position at an upscale and/or high-volume foodservice establishment required.

Work Environment

• Work schedule varies and may include holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, reaching, kneeling, and bending.