Location: Allentown, PA Reports To: Executive Chef & Vice President of Operations Position Type: Full-Time
Position Summary
The Chef de Cuisine is responsible for leading all kitchen operations, ensuring food quality, managing kitchen staff, controlling costs, and maintaining operational standards. This role oversees menu execution, team development, inventory management, and financial performance while working closely with restaurant leadership to deliver an exceptional guest experience.
Key Responsibilities
Kitchen Leadership
Oversee all daily kitchen operations.
Maintain food quality, consistency, and presentation standards.
Lead line checks and ensure service readiness.
Enforce sanitation, safety, and health department compliance.
Manage kitchen organization, equipment, and cleanliness.
Culinary Execution
Execute and maintain menu standards.
Assist with menu development and seasonal offerings.
Ensure recipes and portion standards are followed.
Monitor product quality and consistency.
Operations & Inventory
Manage ordering, receiving, storage, and inventory controls.
Maintain proper food handling, labeling, and FIFO procedures.
Oversee vendor relationships and product quality.
Ensure kitchen equipment is maintained and operational.
Financial Management
Manage kitchen labor and scheduling.
Monitor food cost, waste, and cost of goods sold (COGS).
Identify opportunities to improve profitability and efficiency.
Support menu pricing and cost control initiatives.
Team Leadership
Recruit, hire, train, and develop kitchen team members.
Schedule and manage BOH staff.
Coach employees and hold team members accountable.
Conduct ongoing training and performance discussions.
Foster a positive and professional kitchen culture.
Cross-Department Collaboration
Partner with restaurant leadership to ensure smooth operations.
Communicate effectively with FOH management.
Support a team-focused culture that delivers exceptional guest experiences.
Qualifications
Culinary degree or equivalent experience preferred.
Minimum 5 years of Chef de Cuisine, Executive Sous Chef, or similar leadership experience.
Experience in a high-volume, full-service restaurant environment.
Strong knowledge of food cost, labor management, inventory, and kitchen operations.
ServSafe Certification required.
Strong leadership, communication, and organizational skills.
Ability to work nights, weekends, and holidays as needed.