Full-Time Chef

About the role

The Chef de Cuisine oversees all culinary operations at a location, supervising kitchen staff, managing food preparation, and ensuring quality standards.

Responsibilities

• Train personnel
• Coordinate culinary activities
• Estimate food needs
• Develop recipes
• Establish presentation techniques
• Plan menus
• Ensure proper equipment maintenance, safety, and sanitation
• Oversee catering events or provide culinary demonstrations (may be required)

Qualifications

• 2–3 years of related experience (culinary degree preferred)
• Advanced knowledge of food principles
• Strong management, verbal, reading, and writing skills

Pay

$63,000–$66,000

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Retirement plans
• Paid leave