LAPPER Chef de Cuisine

Responsibilities

• Collaborate with the Executive Chef to conceptualize and develop innovative menu items that showcase seasonal ingredients, culinary trends, and the restaurant's unique identity.
• Experiment with new techniques, flavors, and presentations to continuously elevate the dining experience for our guests.
• Lead by example, inspiring and motivating kitchen staff to excel in their roles and uphold high standards of professionalism, creativity, and teamwork.
• Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and quality control, to ensure consistency and excellence in every dish.
• Provide hands-on training and mentorship to kitchen staff, fostering their growth and development as culinary professionals.
• Conduct regular performance evaluations, identify areas for improvement, and implement training programs to enhance the skills and capabilities of the team.
• Maintain strict adherence to food safety standards and sanitation regulations, ensuring a clean and hygienic kitchen environment at all times.
• Conduct regular inspections of food items, equipment, and storage areas to uphold quality assurance and minimize risks of contamination or foodborne illness.
• Work closely with front-of-house staff to address customer feedback and accommodate special requests, ensuring an exceptional dining experience for every guest.
• Foster a culture of hospitality and guest satisfaction among kitchen staff, emphasizing the importance of quality, consistency, and attention to detail.

Qualifications

• Able to work flexible hours and days.
• A two-year culinary arts degree required.
• A minimum of three years related experience.
• Three to five years of supervisory experience preferred.
• Knowledge of food safety, sanitation, food products, and food service equipment.
• Previous experience maintaining professional and respectful work relationships.