Chef De Cuisine (Executive Sous Chef) - Orange Hill, Orange, CA

About the role

The Chef de Cuisine is responsible for overseeing all culinary operations in the kitchen, ensuring high-quality food preparation and adherence to the restaurant’s standards and menu.

Responsibilities

• Oversee daily kitchen operations, including menu planning and ingredient sourcing.
• Directly supervise the kitchen staff, providing training and feedback.
• Ensure compliance with health and safety regulations.
• Collaborate with the Executive Chef to develop new dishes and improve existing recipes.
• Manage inventory and budgeting for the kitchen.

Requirements

• Bachelor’s degree in Culinary Arts or related field.
• Minimum 5 years of professional chef experience, preferably in a leadership role.
• Proven ability to manage a kitchen team effectively.
• Strong knowledge of food safety and sanitation practices.
• Excellent organizational and time management skills.

Qualifications

• Valid Food Handler’s Permit.
• Experience with kitchen equipment and techniques.
• Ability to work flexible hours, including weekends and evenings.

Skills

• Strong leadership and interpersonal skills.
• Attention to detail and ability to handle multiple tasks simultaneously.
• Effective communication and problem-solving abilities.

Benefits

• Comprehensive health insurance coverage.
• Flexible work schedule.
• Professional development opportunities.
• Employee discounts on restaurant services.

Pay

$X per hour, depending on experience.

Schedule

Monday through Friday, with occasional weekend shifts.

Note: Specific details such as pay and benefits may vary based on qualifications and experience.