Full-Time - Head Chef

About the role

The Chef de Cuisine leads all culinary operations at the location, supervises kitchen staff, and ensures high-quality food preparation and presentation.

Responsibilities

• Train and manage kitchen personnel
• Oversee culinary activities and coordinate operations
• Estimate food needs and manage procurement
• Develop and standardize recipes for consistent quality
• Establish presentation standards, plan menus, and set pricing
• Ensure proper equipment maintenance, safety, and sanitation
• Manage catering events and may provide culinary instruction or demonstrations

Requirements

• 2-3 years in a related culinary leadership role
• 2-3 years of post-high school education, preferably with a culinary degree
• Advanced knowledge of food principles and management skills
• Strong verbal and written communication skills